Slow Cooker Beef Stew Recipe

slow cooker beef stew in blue bowl with kitchen towel underneath.

Slow Cooker Beef Stew Recipe

This slow cooker beef stew is loaded with fork-tender beef, potatoes and carrots in a rich, savory gravy. Searing the beef first builds deeper flavor, while pomegranate juice adds a subtle brightness that balances the richness of the stew.

Course Dinner

Cuisine American

Prep Time 30

Cook Time 10

Total Time 10 30

Servings servings

Calories 1301kcal

Author Savory Thoughts

Equipment

Ingredients

For the Beef

2 ½ lbs. beef stew meat, cut into chunks
2 ½ tbsp. Port-de-Paix seasoning divided
½ tsp. baking soda to tenderize the beef
4 tbsp. neutral oil, plus more if needed

For the Stew

¼ cup all-purpose flour
1 large onion halved and sliced
3 celery sticks sliced
6 garlic cloves minced
3 cups vegetable broth or beef broth low sodium
1 cup pomegranate juice or grape juice or ½ cup red wine
3 tbsp. tomato paste
2 tbsp. Worcestershire sauce
A few thyme sprigs
3 bay leaves
3 medium carrots peeled and sliced
4 red potatoes quartered
2 ½ tbsp. Port-de-Paix

To Thicken

1 ½ tbsp. cornstarch
2 tablespoon cold water

Instructions

Season the beef. Place the beef in a large bowl. Add 2 ½ tablespoons Port-de-Paix seasoning and the baking soda. Toss until the beef is evenly coated.
Sear the beef. Heat the oil in a large skillet over medium-high heat. Working in batches, if necessary, add the beef in a single layer and brown it on all sides.
Don't worry about cooking the beef through. At this stage, we're building color and flavor.
Transfer the browned beef to the slow cooker.
Cook the aromatics. Reduce the heat to medium. Add the onion and celery to the same skillet and cook until they begin to soften. Add the garlic and cook until fragrant.
Build the base. Add the tomato paste and stir it into the vegetables.
Sprinkle in the flour and stir until everything is well coated.
Slowly pour in the pomegranate juice, grape juice, or wine while stirring. Scrape the bottom of the skillet to loosen all those browned bits left from the beef.
Cook for another minute or two, then transfer the mixture to the slow cooker.
Assemble the stew. Add the broth, Worcestershire sauce, remaining 2 ½ tablespoons Port-de-Paix seasoning, carrots, potatoes, thyme, and bay leaves.
Stir gently to combine.
Cook until tender. Cover and cook on LOW for 8–10 hours or until the beef is fork-tender.
For faster cooking, cook on HIGH for approximately 6–8 hours, checking the beef for tenderness.
Thicken the gravy. About 30 minutes before serving, whisk the cornstarch and cold water together until completely smooth.
Stir the slurry into the stew. Cover and continue cooking until the gravy thickens.
Taste and serve. Remove the bay leaves and thyme stems.
Taste the stew and adjust the seasoning if needed. Allow it to rest for about 10 minutes before serving.

Video

Notes

Pro Tips for the Best Slow Cooker Beef Stew

What To Serve With Slow Cooker Beef Stew

This is already a complete meal with beef, potatoes, carrots, and vegetables, so you don't necessarily need anything else.

But let's be honest—the gravy is too good to leave behind.

Serve it with crusty bread for dipping, spoon it over creamy mashed potatoes, or serve it alongside white rice.

A simple green salad is also nice when you want something fresh to balance the richness of the stew.

Can I Make It Without Wine?

Absolutely. In fact, our recipe doesn't require wine.

We love using pomegranate juice, which adds acidity and another layer of flavor without alcohol.

Grape juice works too. If you'd rather skip juice altogether, replace it with additional broth.

Make It Ahead

Beef stew is one of those wonderful dishes that doesn't punish you for making it ahead.

Quite the opposite. After sitting overnight, all those flavors have even more time to come together.

Allow the stew to cool, transfer it to an airtight container, and refrigerate it for up to 4 days.

Reheat it gently on the stovetop or in the microwave. The gravy will thicken considerably in the refrigerator, so add a small splash of broth or water while reheating if needed.

Can You Freeze Beef Stew?

Yes. Allow the stew to cool completely before transferring it to freezer-safe containers.

Freeze for up to 3 months. One thing to keep in mind is that potatoes can change slightly in texture after freezing and thawing. The stew will still taste good, but the potatoes may be softer.

Thaw overnight in the refrigerator before reheating.

Can I put raw beef directly into the slow cooker?

You can, but for this recipe I recommend searing it first. Browning creates another layer of flavor that you won't get from putting raw beef directly into the slow cooker.

What is the best beef for slow cooker beef stew?

Beef stew meat works well and is convenient. Chuck roast is another excellent choice because it becomes tender during long, slow cooking.

Should beef be covered with liquid in a slow cooker?

It doesn't need to be completely submerged. The beef and vegetables will release additional moisture while cooking.

Can I cook beef stew on HIGH instead?

Yes. Cook it on HIGH for about 6 to 8 hours, checking the beef for tenderness toward the end.

When possible, I prefer LOW for this particular recipe.

When should I add the cornstarch?

Add the cornstarch slurry toward the end of cooking so it can thicken the gravy without becoming gummy.

Why is my stew watery?

Slow cookers trap moisture, so liquid doesn't evaporate the same way it would in an uncovered pot on the stove.

Use the cornstarch slurry toward the end of cooking and give it enough time to thicken.

How Do You Know When Beef Stew Is Done?

Don't rely only on the clock. Take out a piece of beef and test it with a fork. If it's still chewy or you have to work to cut through it, keep cooking.

The beef should be tender enough that your fork goes through it easily. That's especially important because different cuts and sizes of beef can require slightly different cooking times.

Why add baking soda to beef?

It raises the pH level, which helps break down proteins and keeps the beef extra tender.

Can I use frozen beef?

It’s best to thaw beef before cooking so you can sear it properly.

Can I make this in the Instant Pot?

Absolutely! Use the sauté function to brown the beef, then pressure cook everything for 35 minutes (longer if needed) with a natural release.

How do I thicken my stew without cornstarch?

You can mash a few potatoes right in the pot, or use a flour slurry.

Storing and Reheating

One of my favorite things about beef stew? It tastes even better the next day!

To store: Let it cool completely, then refrigerate in airtight containers for up to 4 days.
To freeze: Portion into freezer-safe bags or containers and freeze for up to 3 months.
To reheat: Warm on the stovetop over low heat or microwave in short bursts, adding a splash of broth if it thickens too much.

*** Calories are estimated per serving.

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