INCREDIBLE Slow-Cooker Beef Stew
Transform simple ingredients into a deeply flavourful beef stew by letting your slow cooker work its magic. This classic comfort dish features tender chunks of chuck roast, hearty vegetables, and rich beef broth infused with red wine, tomato paste, and aromatic herbs. Perfect for meal planning as you can assemble everything the evening before and cook it overnight or during the day. The result is fork-tender beef in a rich, savoury sauce that tastes like it's been simmering for hours—because it has. Ideal for family dinners, lunch boxes, or potluck gatherings
Watch: INCREDIBLE Slow-Cooker Beef Stew
Original recipe video — click to play
Ingredients
For browning
- 30 ml Olive oil
For browning the beef
Main
- 900 g Chuck roast, cubed
- to taste Salt and pepper
For seasoning the beef before browning
- 120 g Plain flour
For coating the beef
Vegetables
- 500 g Yellow potatoes, cubed
- 4 stalks Celery stalks, sliced
- 3 medium Carrots, sliced
- 1 medium Onion, chopped
Aromatics
- 4 cloves Garlic cloves, minced
Flavouring
- 30 ml Tomato paste
- 30 ml Worcestershire sauce
Liquid
- 950 ml Beef broth
- 240 ml Red wine
Herbs
- 15 g Fresh rosemary, chopped
Add in the final 30 minutes of cooking to preserve flavour
- 5 g Dried thyme
- 2 leaves Bay leaves
Remove before serving
For thickening
- 30 g Cornstarch
Mix with 60 ml cold water to form a slurry and add in the final 30 minutes
Make a slurry with cold water
Method
- 1
Season the cubed beef generously with salt and pepper, then lightly coat in flour.
~5 mins - 2
Heat the olive oil in a large frying pan over a medium-high heat. Brown the beef in batches, ensuring each piece develops a golden crust. This should take about 8–10 minutes total. Transfer the browned beef to your slow cooker.
~10 minsTip: Browning the meat first adds depth of flavour to the finished stew
- 3
Add the cubed potatoes, sliced celery, sliced carrots, chopped onion, and minced garlic to the slow cooker with the beef.
~5 mins - 4
Stir in the tomato paste, beef broth, red wine, Worcestershire sauce, dried thyme, and bay leaves. Mix well to combine.
~5 mins - 5
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the beef is very tender and the vegetables are cooked through.
~8 hrsTip: You can prepare this the night before and refrigerate; just allow an extra 30 minutes heating time when you turn on the slow cooker
- 6
About 30 minutes before serving, stir in the fresh rosemary and the cornstarch slurry (cornstarch mixed with 60 ml cold water). Stir well to prevent lumps from forming.
~5 minsTip: The cornstarch will thicken the stew; if you prefer a thinner consistency, use less
- 7
Continue cooking for the final 30 minutes until the sauce has thickened to your liking.
~30 mins - 8
Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper as needed.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. This is one of the best features of this recipe. Simply assemble all the ingredients in your slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert into the slow cooker base and cook on Low for 8 hours or High for 5 hours. You may need to add an extra 30 minutes to the cooking time if the insert was very cold when you started
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