Slow cooker beef stew recipe


  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 cups baby carrots
  • 2 cups small potatoes, quartered
  • 1 cup frozen peas


  1. In a large bowl, combine the flour, salt, and pepper.
  2. Add the beef cubes to the bowl and toss to coat.
  3. Heat the vegetable oil in a large skillet over medium-high heat.
  4. Add the beef cubes in batches and cook until browned on all sides. Transfer the browned beef to the slow cooker.
  5. In the same skillet, add the onion and garlic and cook until softened.
  6. Add the beef broth, diced tomatoes, red wine, tomato paste, bay leaves, and thyme to the skillet and stir to combine.
  7. Bring the mixture to a boil and let it simmer for 5 minutes.
  8. Pour the mixture into the slow cooker over the beef cubes.
  9. Add the baby carrots and potatoes to the slow cooker and stir to combine.
  10. Cover the slow cooker and cook on low heat for 8 hours, or until the beef and vegetables are tender.
  11. During the last 10 minutes of cooking, add the frozen peas to the slow cooker and stir to combine.
  12. Serve hot and enjoy!

This slow cooker beef stew recipe is perfect for a cozy and comforting meal. The addition of red wine and tomato paste gives the stew a rich and flavorful taste, while the baby carrots and small potatoes provide a satisfying crunch.

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