Slow Cooker Beef Stew

This cozy Slow Cooker Beef Stew is made with stew meat, red wine, carrots, potatoes, garlic, and Better Than Bouillon.

this Recipe

So, real talk? The first time I made this Slow Cooker Beef Stew, I had absolutely no intention of staying home all day. I had errands, appointments, even a coffee date on the calendar. But once that garlicky-winey aroma started taking over my kitchen, I kid you not—I dropped everything, threw on a hoodie, and hunkered down like it was the middle of a snowstorm (it was 62°F). I just needed to be around this stew.

Something about slow-cooked anything feels like a big cozy hug, right? But this one—this rich, hearty, wine-braised version? It’s not just a hug. It’s a full weighted blanket, a favorite sweater, and that one friend who always remembers your birthday all at once. That’s what we’re making today.

Why You’ll Love This Slow Cooker Beef Stew Recipe?

Let’s be honest: there are a lot of beef stew recipes out there. So why this one? Glad you asked.

First, we’re not just dumping stuff in the slow cooker and crossing our fingers. We’re browning the meat (yes, it matters), caramelizing the onions (hello, flavor!), and deglazing with a splash of good red wine. That’s the kind of drama I like in my kitchen.

Then there’s the Better Than Bouillon. If you know, you know. It takes that broth from “meh” to “I-need-a-second-bowl” territory. Plus, we finish with peas for pop, butter for richness, and a little optional Gravy Master if you want to flex a bit with the color.

It’s not just stew. It’s a vibe.

Ingredient Notes:

This stew’s got layers, and every ingredient plays a part:

• Stew Meat (2 ½ lbs) – Get something marbled. It’ll break down beautifully and stay juicy.

• Yukon Gold Potatoes (1 lb) – Buttery. Creamy. They don’t go mushy.

• Cabernet Sauvignon (1 cup) – Adds depth and makes you feel fancy. Merlot’s a solid backup.

• Better Than Bouillon (2 tsp) – Richer than standard broth. No contest.

• Tomato Paste (3 tbsp) – Brings the umami. You won’t notice it, but you’d miss it if it were gone.

• Carrots, Onion, Garlic, Rosemary – Classic stew staples. No reinventing the wheel here.

• Cornstarch Slurry & Butter (optional) – The finishers. Because a silky stew is a happy stew.

How To Make Slow Cooker Beef Stew?

Okay, ready? Roll up your sleeves. Or don’t—it’s mostly hands-off.

Step 1: Brown the Meat
Cut your beef into chunks and toss it with garlic salt, pepper, celery salt, and a light dusting of flour. Then sear it in batches in a hot skillet until it’s got that beautiful brown crust. This step smells incredible. You’ll want to eat the beef right then. Don’t. Trust the process.

Step 2: Sauté the Onions & Garlic
In the same skillet, melt some butter and toss in your onions. Cook ‘em till they’re golden and soft, then add the garlic. Give it all a little wine bath to deglaze—scrape those yummy brown bits! Then everything goes into the slow cooker.

Step 3: Build the Stew
Add your beef broth, bouillon, Worcestershire, tomato paste, potatoes, carrots, bay leaves, rosemary, and spices. Cover it up and let the magic happen—low for 7-8 hours or high for 3.5-4.

Step 4: Finish Like a Pro
Toss in the peas during the last 15 minutes. If you like your stew thicker (who doesn’t?), mix up a cornstarch slurry and stir it in. Finally, swirl in a bit of cold butter. It’s the secret weapon that makes it taste like you worked way harder than you did.

Storage Options:

I’m not saying you won’t have leftovers—but you probably won’t. If you do, this keeps in the fridge for 4 days and freezes beautifully for up to 3 months. Just thaw overnight in the fridge and warm it up slowly on the stove. It honestly tastes better the next day.

Variations and Substitutions:

• No wine? Use extra broth and a splash of balsamic vinegar for depth.

• No potatoes? Try sweet potatoes or even butternut squash.

• Gluten-free? Skip the flour and thicken with arrowroot or cornstarch.

• No beef? Go rogue—try mushrooms or even lentils for a vegetarian version.

What to Serve with Slow Cooker Beef Stew?

Bread. Bread. Bread.
Okay, but seriously:

• Crusty baguette – Because soaking up stew is half the joy.

• Buttered noodles – Let’s carb stack, shall we?

• Green salad – You know, for balance.

• Mashed potatoes – If you’re going full comfort food.

Frequently Asked Questions:

Can I skip the wine?
You sure can! Use more broth and a splash of vinegar to balance it.

How do I make it richer?
More bouillon. More tomato paste. A pat of butter at the end never hurts.

Can I use frozen stew meat?
Thaw it first. You want a good sear, and that’s hard to do with icy beef.

There you have it—my ultimate, can’t-stop-eating-it, maybe-cancel-your-plans-again Slow Cooker Beef Stew.

It’s comforting. It’s cozy. It’s kinda like the culinary version of wrapping yourself in a fuzzy blanket while it rains outside.

Let me know if you make it—and definitely tag me if you pair it with wine and fuzzy socks. Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Butterfinger Balls Recipe

Rich and Savory Slow Cooker French Dip Sandwiches

Homemade Cinnamon Rolls Recipe

Slow Cooker Beef Stew

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Step into a world of culinary warmth with our captivating Slow Cooker Beef Stew—a symphony of flavors that transforms every bite into a journey of comfort. Picture succulent stew meat, delicately seasoned and slow-cooked to tender perfection, mingling with the richness of high-quality cabernet sauvignon and the savory depth of Better Than Bouillon. Imagine the buttery texture of baby Yukon gold potatoes dancing alongside sweet carrots and aromatic rosemary. As the stew simmers, it becomes a story told in savory whispers, promising not just a meal but a sanctuary of flavor. Crafted for simplicity, yet designed for indulgence—our Slow Cooker Beef Stew invites you to savor the magic of slow-cooked perfection and embrace the artistry of a truly comforting dish.

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6 Servings

Ingredients

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• 2 ½ lb. stew meat
• ½ tsp black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1/4 cup all-purpose flour
• 3-6 tbsp olive oil
• 3 tbsp cold butter separated
• 2 cups yellow onion diced
• 4 cloves garlic minced
• 1 c high-quality cabernet sauvignon merlot works as well
• 4 c beef broth
• 2 tsp Better Than Bouillon or 2 beef bouillon cubes
• 2 tbsp Worcestershire Sauce
• 3 tbsp Tomato Paste
• 5 medium carrots cut into chunks, about 1-inch
• 1 pound baby Yukon gold potatoes halved or quartered
• 2 bay leaves
• 1 sprig rosemary
• 1 c frozen peas
• 1/4 c Cold Water + 3 tbsp Corn Starch Optional
• 2-3 drops Gravy Master (Optional)- Adds an even richer darker color

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Instructions

 

1. Cut the meat into 1-inch cubes making sure to remove any fat. Season it, with a mixture of pepper, garlic salt and celery salt. Then coat the meat with all-purpose flour.
2. Heat some olive oil (around 3 to 6 tbsp) in a skillet. Brown the meat in batches cooking each side for 45 seconds. Once browned transfer the meat to a slow cooker.
3. In the skillet melt butter (1 tbsp). Sauté diced onions (2 cups) for 5 minutes until they become translucent and slightly caramelized. Then add minced garlic (4 cloves) to the skillet. Deglaze by adding a splash of wine and scrape up any browned bits from the bottom of the skillet. Transfer this onion-garlic mixture to the slow cooker.
4. Add all remaining ingredients to the cooker except for peas, cornstarch mixture and cold butter (2 tbsp).
5. Set your cooker on low heat for about 7½ to 8 hours or, on high heat for approximately 3½ to 4 hours until vegetables are tender and potatoes can be easily pierced with a fork.
6. During the last phase of cooking (15 minutes) incorporate frozen peas (1 cup). Remember to remove bay leaves and rosemary stems before serving.
7. If desired create a cornstarch mixture by adding water (¼ cup) into cornstarch (3 tbsp). Stir well before incorporating this thickening agent into your stew while stirring continuously until desired thickness is achieved.
8. To complete the dish you should turn off the heat. Gently incorporate 2 tablespoons of butter. This will give it a luxurious texture.
9. If you desire a deeper color you can enhance it by adding 3 drops of Gravy Master.
10. Once prepared serve this masterpiece. Indulge, in the cozy and flavorful experience of your Slow Cooker Beef Stew.

Notes

Indulge, in the gluten-free experience of our Slow Cooker Beef Stew while still savoring every bit of its flavor. Instead of using flour choose a gluten-free flour blend to coat the tender stew meat ensuring a wonderfully thick and satisfying texture. The intricate blend of flavors from top-notch wine to bouillon remains completely free from gluten. Enjoy each bite with comfort knowing that this stew caters to those with a diet without compromising on love and attention. Embark, on your adventure – gluten-free and incredibly delicious!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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