The BEST Slow Cooker Beef Stew You’ll Ever Make 🍲

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

The BEST Slow Cooker Beef Stew You’ll Ever Make 🍲

This slow cooker beef stew is rich, hearty, and bursting with flavor. Learn the secret to melt-in-your-mouth beef every time.

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 Meat

2 ½ lbs. beef stew cubes
2 ½ tbsp. Port-de-Paix spice blend 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
1 ½ tbsp. cornstarch
2 ½ tbsp. Port-de-Paix

Instructions

Season and sear the beef. Toss your beef cubes with 2 ½ tbsp. Port-de-Paix, baking soda. Heat oil in a nonstick or cast-iron skillet and brown the beef on all sides. Don’t rush this part—the caramelization adds deep flavor. Transfer the meat to the slow cooker and set it aside.
Sauté the aromatics. Add onions, celery, and garlic to the skillet. Cook until fragrant, then deglaze with flavor. Add the tomato paste, the flour, and juice or wine. Stir to combine. Scrape up those tasty brown bits. That’s liquid gold!
Transfer the sauté aromatics to the slow cooker. Add 2 ½ tbsp. Port-de-Paix. Next, add broth, potatoes, carrots, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
Cook low and slow. Cover and cook on low for 8 – 10 hours, or high for 6 – 8 hours, until the beef is fork-tender.
Thicken the stew. In the last 2 hours, mix cornstarch with a little water or liquid from the stew, stir it in.
Taste and adjust the seasoning if needed. Let the stew cook for the remaining 2 hours or until the stew has thickened.
Garnish with fresh herbs before serving.

Notes

Pro Tips for the Best Slow Cooker Beef Stew

Brown the beef first. I know it’s tempting to just dump it in raw, but trust me—the sear builds flavor.
Don’t overdo the potatoes. Add just enough so it does not overpower the meat.
Let it rest. Give your stew 10 minutes after cooking to let the flavors settle before serving.

What to Serve with Slow Cooker Beef Stew

This stew is hearty enough to stand on its own, but here are some pairing ideas:

Crusty bread or garlic bread → Perfect for soaking up the gravy.
Rice or egg noodles → A cozy base if you want to stretch the stew further.
Green salad or roasted veggies → A fresh contrast to the rich stew.
A glass of red wine → Especially if you used wine in the stew—it ties everything together.

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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