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Slow Cooker Beef Stew

  • Serves: 8
  • Prep Time: 35 min
  • Cook Time: 4 hrs 25 min
  • Calories: 757
Slow Cooker Beef Stew in a bowl with carrots, green beans, mushrooms and potatoes

Nothing beats the rich warmth of a bowl of beef stew, and this slow-cooker beef stew recipe has been tested and tried and the results are pure perfection.

Beef Stew + Slow-Cooker = A Match Made in Dinnertime Heaven

Beef stew is a dish that just begs for an hours-long simmer. There may be nothing more comforting and homey than the deeply meaty, beefy flavors that a low and slow cook draw out of the humblest of beef stew ingredients. And making hearty, chunky beef stew in a slow-cooker? Well, that’s not a shortcut or a “hack” so much as a genius move, a natural fit for a recipe that demands time. With a serious hankering for old-fashioned beef stew in our hearts, and ease in the kitchen in our minds, we’ve trialed-and-errored our way into what we can finally say is the best ever slow cooker beef stew recipe!

diced carrots, onions and celery cooked for beef stew in a slow cooker

Ingredients For Making The Ultimate Slow-Cooker Beef Stew

For this super easy homemade beef stew recipe, we’re breaking out the trusty old Crock-Pot and that, friends, is the only thing that’s non-traditional about our recipe. Aside from that, this beef stew is classic classic classic. Our beef stew ingredients are a study in tradition—all you’ll need is:

  • Chuck roast
  • Celery
  • Carrots
  • Onion
  • Garlic
  • Red wine
  • Beef stock
  • Bay leaf
  • Mushrooms
  • Green beans
  • Russet potatoes
slow cooker beef stew in a crock pot with carrots, green beans and potatoes

How to Make Beef Stew in a Slow-Cooker

When trying this recipe in the slow-cooker, the hardest flavor to achieve was that richness that is developed when beef is slowly braised in red wine. The red wine reduces to a sticky glaze, leaving extremely tender meat that is so soaked with flavor it practically melts in your mouth. This flavor is key to a good beef stew and finally we nailed it! How’d we do it? We reduced the wine with the meat drippings along with onions, celery, and carrots. Once the sauce thickened we stirred it into the broth giving the whole dish that heady, wine-braised flavor. That little extra step at the start of this recipe is the key to its gorgeous, classic taste. Pretty smart right?

  1. Brown the chuck roast cubes in a skillet. Pop it into your slow-cooker.
  2. Time for that red wine trick! Sauté the chopped onions, celery and carrots in the fat left in the pan from browning the beef, then glug the red wine into the pan and let the whole lovely thing reduce by about half.
  3. Pour all of that winey goodness into the Crock-Pot along with the broth and get cooking! 8 hours on low, or 4 hours on high.
  4. Add the larger vegetables—the carrots, potatoes and green beans—when the stew has about an hour left to go.
  5. Dig in!
slow cooker beef stew in a crock pot with carrots, green beans and potatoes

Tools You’ll Need:

More Slow-Cooker Recipes To Try

Do you ever go through a phase where you sort of forget about Crock-Pots? And then you remember them and they feel like magic all over again? Here are four of our favorite magical slow-cooker recipes:

Slow Cooker Beef Stew in a bowl with carrots, green beans, mushrooms and potatoes

Homemade Beef Stew

We’re pretty excited about this one. Well, we’re always excited to share our recipes, but we’re just a little extra proud of how we made this work. Try this super easy slow-cooker beef stew recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Slow Cooker Beef Stew

  • Serves: 8
  • Prep Time: 35 min
  • Cook Time: 4 hrs 25 min
  • Calories: 757

Ingredients

  • 3-3.5 lbs Chuck roast, cut into 1 1/2 inch cubes
  • Kosher salt
  • Pepper
  • 2 tbsp Olive oil
  • 2 Rib celery, minced
  • 2 Large carrots, peeled and diced
  • 1 Yellow onion, minced
  • 6 Large garlic cloves, minced
  • 1 1/2 cups Light red wine
  • 4 cups Beef stock
  • 1 Bay leaf
  • 1/2 lb Mushrooms, halved
  • 1 lb Green beans, trimmed and halved
  • 3 Large russet potatoes, peeled and cut into 2-inch pieces
  • 3 Large carrots, peeled and cut into 3-inch pieces

Method

  1. Season meat with salt and pepper. Heat olive oil in a large cast iron or heavy skillet over medium heat. Working in small batches cook the meat until sides are browned, but not cooked through. Add meat to slow cooker.
  2. In the same skillet used for the meat add the minced onions, celery and carrots. If necessary deglaze the pan with a little beef stock. Cook until vegetables are tender, stirring often, about 5 minutes. Add garlic and continue cooking until fragrant, about 2 more minutes.
  3. Add wine and allow to simmer until reduced by half and slightly thickened, about 3 minutes. Add the wine mixture to the slow cooker along with the beef stock, bay leaf, and mushrooms.
  4. Set slow cooker on high for 3 hours.
  5. Add the larger vegetables (green beans, potatoes and carrots) to the slow cooker and cook on high for 1 more hour. If you need to cook the stew on low, then set the slow cooker on low for 6 hours. Add the larger vegetables and cook on low for 2 more hours.
  6. Add more salt to taste if needed.