Sometimes we crave something that feels like a warm hug in a bowl – a comforting, soul-warming dish with tender meat that practically melts in your mouth and a rich, flavorful broth that nourishes from the inside out. When the weather turns cold or life gets hectic, there’s nothing quite like a hearty beef stew to restore both body and spirit.

This recipe delivers exactly that comfort you’re seeking, with fall-apart tender beef, perfectly cooked vegetables, and a deeply satisfying broth that makes every spoonful feel like home.

Slow-Cooked Beef Stew (Slow Cooker Method)

Recipe by Salvia

Servings

6-8

servings

Prep time

minutes

Cooking time

hours

This rich and comforting beef stew is packed with tender beef, sweet carrots, and savory leeks, all simmered in a deeply flavored broth. Perfect for a cozy meal!

Ingredients

2-2.5 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2-3 cloves garlic, minced
1-2 tablespoons all-purpose flour (optional, for thickening)
4 cups beef broth (or beef stock)
1 cup dry red wine (such as Cabernet Sauvignon or Merlot – optional, but adds depth)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
4-5 medium carrots, peeled and cut into 1.5-inch chunks
2-3 leeks, white and light green parts only, cleaned thoroughly and cut into 1-inch thick rounds
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Directions

Prepare the Beef:
Pat the beef cubes dry with paper towels. Season generously with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Working in batches if necessary, brown the beef on all sides until a nice crust forms. This adds a lot of flavor. Remove the browned beef and transfer it to your slow cooker.
Sauté Aromatics:
Reduce the heat to medium in the same skillet. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Optional thickening step: If desired, sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Deglaze and Build Flavor:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the tomato paste, dried thyme, and bay leaf.
Combine in Slow Cooker:
Transfer the onion mixture from the skillet to the slow cooker with the browned beef.
Pour in the beef broth. Stir to combine everything.
Slow Cook:
Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
About 1.5-2 hours before the end of the cooking time (if cooking on LOW) or 1 hour before (if cooking on HIGH), add the carrots and leeks to the slow cooker. Stir gently to submerge them in the liquid.
Continue cooking until the beef is fork-tender and the vegetables are cooked through.
Adjust and Serve:
Once cooked, carefully remove the bay leaf.
Taste the stew and adjust seasoning with salt and pepper as needed.
Ladle the hot beef stew into bowls. Garnish generously with fresh chopped parsley before serving.
Serving Suggestions:
Serve over mashed potatoes or egg noodles.
Crusty bread for dipping.
A side green salad.

Three Game-Changing Tips for Perfect Beef Stew

1. Sear the Beef Properly and Deglaze the Pan

This step makes the biggest difference in flavor.

Pat your beef cubes completely dry, then brown them in batches without overcrowding the pan – you want a deep, caramelized crust, not gray steamed meat.

After searing and cooking your onions and garlic, pour in your red wine and scrape up all those beautiful browned bits from the bottom of the pan.

That fond is concentrated flavor that transforms your stew from good to restaurant-quality.

2. Layer in Umami for Deeper Flavor

Beyond your basic seasonings, add a tablespoon of Worcestershire sauce and cook your tomato paste with the onions for a few minutes to caramelize it.

These small additions create complex, savory depth that makes people wonder what your secret ingredient is.

The key is building flavor at each step rather than relying on the slow cooker to do all the work.

3. Add Vegetables at the Right Time

Since your carrots and leeks need different cooking times than the beef, add them during the last 2-3 hours of cooking. This prevents them from turning to mush while still allowing them to absorb all those wonderful flavors. Your vegetables should be tender but still hold their shape when you serve the stew.

These three changes will give you the most dramatic improvement in both flavor and texture!

No Slow Cooker? No Problem!

Don’t worry if you don’t have a slow cooker – you can absolutely make incredible beef stew with what you already have in your kitchen. In fact, some of the best stews I’ve ever made were done the old-fashioned way.

Your best bet is a Dutch oven or any heavy pot with a good lid. Just follow the same searing steps we talked about, then pop the whole thing in your oven at 325°F for about 2-3 hours. The oven gives you really even heat, and honestly, the results are often even better than a slow cooker.

If you’ve got a pressure cooker or Instant Pot, you’re in luck – you can have tender stew in under an hour. Sear your beef using the sauté function, add everything else, and pressure cook for about 35-45 minutes. Just remember to add your vegetables in the last 10-15 minutes so they don’t turn to mush.

Even a regular pot on your stovetop works beautifully. Keep it on the lowest simmer possible, give it a stir every now and then, and let time do its magic for about 2 hours. You might need to add a splash more broth if it gets too thick.

The truth is, good beef stew is more about patience and proper technique than fancy equipment. As long as you’re cooking it low and slow, you’ll end up with that fall-apart tender meat we’re all after.