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5 from 1 vote

Slow Cooker Beef Stew

An easy recipe for a delicious, slow-cooked beef stew. Cooks low and slow for tender meat full of flavor and vegetables.
Servings 6
Prep Time 15 mins
Cook Time 8 hrs


  • 2 lbs stew beef
  • 1 or 2 tablespoons olive oil
  • 1 onion peeled and diced
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 3 potatoes peeled and chopped into bite sized pieces, or 1 bag whole small baby potatoes
  • 3 oz tomato paste
  • 1 cup red wine
  • 4 carrots peeled and cut into about 1 inch pieces
  • sprinkle of thyme leaves
  • 2 bay leaves
  • 32 oz chicken or beef broth
  • salt and pepper to taste
  • freshly chopped parsley for garnish


  • Heat your oil in a large nonstick pan, or in the pot of your slow cooker if it’s stovetop safe.
  • Add your beef and onion, and cook it until the beef is browned on all sides.
  • Add your garlic, and cook for about 1 minute.
  • Add in your red wine, scraping up the brown bits from the bottom of the pan. Simmer the wine until it reduces by half. Add this mixture and the remaining ingredients (through broth) to your slow cooker.
  • Cook on low about 6 – 8 hours.
  • For a thicker stew, you can add a cornstarch slurry or mash some of the potatoes right in the broth and give it a stir. Season with salt and pepper to taste and garnish with some freshly chopped parsley. I like to serve this hot with a piece of toasted, crusty bread for dipping.
Calories: 403kcal
Course: Main Course
Cuisine: American


Calories: 403kcal | Carbohydrates: 30g | Protein: 41g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 513mg | Potassium: 1742mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7015IU | Vitamin C: 29mg | Calcium: 71mg | Iron: 5mg