Name: Mom's Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 3 pounds beef chuck, trimmed and cut into 1-inch pieces (yields ~2½ pounds); Freshly ground salt and pepper, to taste; 1½ cups beef broth (or beef bone broth); 1 cup dry red wine (or substitute with additional broth); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; ½ tablespoon balsamic vinegar; 1 teaspoon dried thyme; 1 teaspoon salt; Lots of freshly ground black pepper; 6 garlic cloves, minced; 1 large yellow onion, cut into chunks; 4 large carrots (or 5 medium), peeled and sliced diagonally into ½-inch pieces; 1 pound Yukon gold potatoes, diced into ½-inch cubes; ¼ cup all-purpose flour (or gluten-free all-purpose flour); 1 cup frozen peas

Why You’ll Love This Recipe

I love how easy it is to throw together this stew in the morning and come back to a perfectly cooked dinner at night. The beef gets incredibly tender after hours in the slow cooker, and the flavors are deep and layered from the wine, balsamic vinegar, and Worcestershire sauce. It’s everything I want in a cozy, protein-packed meal that feeds the whole family—and it only takes one pot. This is truly comfort food made easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
3 pounds beef chuck, trimmed and cut into 1-inch pieces (about 2 ½ pounds once trimmed)
Freshly ground salt and pepper
1 ½ cups beef broth (or beef bone broth)
1 cup dry red wine (or extra broth if I’m skipping wine)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt
Plenty of freshly ground black pepper
6 garlic cloves, minced
1 large yellow onion, cut into chunks
4 large carrots (or 5 medium), peeled and cut into ½-inch slices
1 pound Yukon gold potatoes, diced into ½-inch cubes
¼ cup all-purpose flour (or gluten-free alternative)
1 cup frozen peas

Directions

I start by heating olive oil in a large skillet over medium-high heat. I add the beef in batches, season it with salt and pepper, and brown each batch for about 5 minutes. This step really adds depth to the flavor, so I don’t skip it. Once browned, I transfer all the beef to my 6- or 8-quart slow cooker.
In the same slow cooker, I pour in the broth, red wine, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper. I stir it all together with the beef.
I add in the garlic, onion chunks, carrots, and potatoes, then cover and cook on low for 7–8 hours or high for 4–5 hours. I usually go with the low-and-slow method—it makes the beef fall-apart tender.
About 10–15 minutes before serving, I scoop out 1 cup of the stew liquid into a bowl and whisk in the flour until smooth. I pour this mixture back into the slow cooker, stir well, and then add the frozen peas. I leave the lid off and cook on high for another 10–15 minutes to thicken it up.
Once the stew is thickened, I serve it hot with crusty bread, biscuits, or crackers.

Servings and timing

This recipe serves 6 hearty portions and takes a total of 7 hours and 20 minutes (20 minutes of prep and 7 hours of slow cooking on low). It’s ideal for a weekend dinner or a busy weekday when I need the slow cooker to do the heavy lifting.

Variations

No wine? No problem: I just double up on beef broth if I don’t have red wine.
Extra veggies: Sometimes I add mushrooms, parsnips, or green beans for variety.
Thicker stew: If I want it extra thick, I mash a few potatoes right in the pot before serving.
Gluten-free: I swap the flour for a gluten-free blend, or use cornstarch slurry instead.
Low-carb: I replace the potatoes with turnips or cauliflower for a lighter version.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. When I’m ready to reheat, I use the stovetop or microwave.
For longer storage, I let the stew cool completely, then freeze it in a freezer-safe container for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I skip searing the beef?

Technically, yes—but I always sear it because it adds an extra layer of flavor and richness that really makes the stew special.

What kind of wine should I use?

I go for a dry red wine like Cabernet Sauvignon or Merlot. Nothing fancy—just something I’d enjoy sipping on the side.

Can I make this stew without a slow cooker?

Yes, I’ve made it on the stovetop or in a Dutch oven by simmering everything over low heat for about 2–3 hours until the beef is tender.

How do I make this stew gluten-free?

I use a gluten-free flour blend or cornstarch to thicken the stew. Just be sure to whisk it well into the broth before adding it back to avoid lumps.

Do the peas need to be thawed first?

Nope, I toss them in straight from the freezer. They warm up quickly in the last 10–15 minutes of cooking.

Conclusion

This Slow Cooker Beef Stew is one of those timeless, comforting meals I always come back to. It’s hearty, flavorful, and easy to prepare with minimal effort. Whether I’m feeding a hungry family or just want a warm bowl of nostalgia, this stew never disappoints. It’s mom’s recipe for a reason—it’s just that good.