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Slow Cooker Beef Stew

Tender beef chuck, carrots, and baby potatoes come together in this hearty Slow Cooker Beef Stew that simmers for hours. A nourishing one-pot meal the whole family will love.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: Beef Stew, Slow Cooker Beef Stew, Stewed Beef in Slow Cooker
Servings: 6 people
Author: Silvia Dunnirvine


  • 2 lbs chuck meat cubed
  • 2 lbs baby potatoes
  • 2 lbs carrots
  • 2 tbsp olive oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 32 oz beef broth
  • fresh thyme
  • 3 bay leaves
  • salt and pepper to taste


  • Season the meat with salt and pepper. Heat oil in slow cooker (if browning mode is available otherwise heat up a large pot). Transfer seasoned beef to slow cooker and brown on all sides (about 10 minutes) then transfer meat to a plate.
  • Add onion and garlic to slow cooker and sauté until soft (about 3-4 minutes). Pour in wine and allow it to reduce (about 3-4 minutes)
  • Stir in tomato paste and flour. This will thicken quickly. Whisk in all the beef broth.
  • Transfer beef back to the slow cooker. Add potatoes and carrots (they do not need to be fully submerged in the broth). Top with fresh thyme and bay leaf.
  • Cover and cook on high for 4 hours or low for 6 hours.


When the beef is done cooking transfer the broth to a small pot over stove top, add 2 tbsp corn starch, and whisk until broth has thickened. Pour some of the beef gravy back into the pot and serve some on the side. 


Calories: 526kcal | Carbohydrates: 48g | Protein: 36g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 885mg | Potassium: 1858mg | Fiber: 8g | Sugar: 10g | Vitamin A: 25378IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 6mg