Savory Slow-Cooked Hearty Beef Stew Recipe You’ll Crave

Let Me Tell You About This Beef Stew (And That One Time…)

Alright, so you know how some dishes just end up being your signature, even when you never planned it? That’s my Savory Slow-Cooked Hearty Beef Stew. I first cobbled it together one rainy autumn Saturday, back when “slow-cooked” in my kitchen usually meant something got distracted and overcooked! Anyway, this stew’s the one I make when I want the whole house to smell like a hug. There was one time I forgot the potatoes entirely and just pretended it was meant to be a “low-carb” moment. Nobody cared, to be honest—they just kept dunking crusty bread in the broth like it was going out of style.

Why You’ll Love This

I bust out this beef stew when the weather’s grim, or when my family starts giving me the puppy-dog eyes for comfort food. My kids beg for it after soccer practice (meanwhile, I’m relieved because it reheats so well—I just pretend it’s fresh, who’ll know?). If I’m having friends over and want to seem like I’ve got it together, this is my go-to. Oh, and when I want leftovers for lunch, though that rare miracle only happens if I double the recipe. One thing? Chopping onions always get me, but I power through (or just buy the pre-chopped ones, don’t tell).

What You’ll Need (And What I Actually Use)

• 800g beef chuck, cut into bite-sized cubes (look, I’ve used brisket too. Sometimes even pre-diced stew meat from the supermarket when I’m in a rush)
• 2 tablespoons plain flour (though, at a pinch, I’ve skipped this and lived to tell the tale)
• 2 tablespoons olive oil (or, like, any vegetable oil really)
• 1 large onion, chopped (red onions work, or shallots if you’re feeling fancy or just that’s all you have)
• 3 cloves garlic, minced (I use more—garlic’s never optional in my life)
• 3 large carrots, sliced into chunks
• 3-4 potatoes, peeled and chopped into rough cubes (or sweet potatoes if you’re in that kind of mood)
• 2 stalks celery, sliced (I’ve forgotten this step so many times. It’s fine without, honestly)
• 2 tablespoons tomato paste
• 2 cups beef stock (I confess: I use bouillon cubes when I can’t be bothered, just use less salt when you do)
• 1 cup red wine (or another cup of stock if you can’t do wine; but oh, it does add something special)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme (swap for Italian seasoning if you want, or just throw in extra parsley at the end)
• 2 bay leaves (but if you can’t find them, who’s checking?)
• Salt and pepper to taste

Let’s Get Cooking (Don’t Sweat the Small Stuff)

1. Toss the beef cubes in the flour, salt, and a smidge pepper. I usually do this right on a plate to save bowls. If you’re in a rush, just sprinkle the flour straight into the pot later (I’ve done both, it’s fine).
2. In your biggest heavy-bottomed pot, or whatever slow cooker you’ve got, heat the oil on medium-high. Brown the beef in batches; don’t overcrowd it unless you fancy steaming instead of browning. I always eat at least one piece “for quality control.”
3. Dump in the onions and garlic; cook for 3–4 min or until things start getting golden. It smells good, doesn’t it? Don’t worry if it sticks a little to the bottom, that’s just bonus flavor.
4. Chuck in carrot, potato, and celery. Stir it round and let them mingle for a bit—let’s say 5 minutes.
5. Add tomato paste, give it a good stir. Then pour in wine (if you’re using), beef stock, Worcestershire sauce, thyme, bay leaves. Scrape the bottom to get those happy brown bits. (This is when my kitchen usually looks chaotic, and I start wondering why I didn’t order pizza…)
6. Pop a lid on, reduce heat to low, and let it all slow-cook for at least 2 hours. If you’ve got a slow cooker, just put it all in and set it to low for 7-8 hours.
7. Check now and then. If it looks too thick, add a splash more stock or water. Too thin? Just simmer uncovered for a bit. This is where I usually sneak another taste. Add more salt and pepper if you want.
8. Fish out the bay leaves, breathe in the aroma, and serve.

Notes from the “Oops, I Did It Again” Files

• If you use too much flour at the start it can get almost too thick, more like a gravy. I usually just add hot water—problem solved.
• I once tried using leftover roast beef—tastes totally different, not in a bad way, just kinda…weirdly Sunday lunch-y?
• I think this tastes even better the next day (if there’s any left!).

Variations (Some Good, One Not So Much)

• Tried this once with sweet potatoes instead of regular potatoes—actually, great for a change, a bit sweeter, which my youngest loves.
• If I have mushrooms, in they go, right after the onions. Adds an extra oomph. (But there was that time I tried parsnips…kind of regretted that, but to each their own?)
• For a bit of a kick, a splash of hot sauce. No one complained, though my gran would’ve shaken her head.

What If You’re Missing Gear?

I use my sturdy Dutch oven usually—wish I’d splurged on it earlier, honestly. But in a pinch, any large soup pot or a deep frying pan with a lid will work. If you don’t have a slow cooker, the stovetop works fine; just keep it really low (and check that it’s not burning on the bottom—trust me!).

Storing Leftovers? Well, If There Are Any…

Seal whatever’s left in a container, keep in the fridge for up to three days. Freezes well too for lazy nights. But honestly, in my house it never lasts more than a day! I sometimes hide a bowl in the back of the fridge just to have dibs.

Serving Time—Here’s How I Like It

This stew’s at its best with a thick slice of buttered crusty bread. Sometimes I’ll do it over mashed potatoes if things are feeling extra, or when I want to impress my nan. She always insisted on serving with pickled beets on the side (try it?). Oh, and a glass of red wine, if there’s any left after the cooking.

Pro Tips (From the “Uh-Oh” Department)

• Don’t rush the browning stage; I once did and the stew was just kind of sad and bland. Let the meat get a bit brown, not just gray.
• If you forget the bay leaves, the world won’t end, but you’ll miss a little something aromatic—still edible though!
• I thought adding frozen peas at the end would be genius but, actually, they just go a weird shade of green. Best added last minute.

FAQ (Hey, People Actually Ask Me This!)

• Can I make this ahead? Oh, for sure—I think it’s actually even better the day after. Just reheat gently so it doesn’t go mushy.
• Do I really need wine? Nope, use more stock or even a splash of balsamic vinegar. But if you have red wine, it’s just that extra bit yum.
• How do I thicken it if my stew’s runny? Easiest way? Mash a couple of potatoes into the pot near the end; or, honestly, just let it simmer open till it thickens. Patience, grasshopper.
• Can you make it in a pressure cooker? Yep—follow the stovetop steps then cook under high pressure for about 35 minutes. I found this out after forgetting to start it one day: this guide helped.
• What’s the best cut of beef? Chuck is cheep and cheerful, but anything you’d use for slow cooking—shoulder, brisket—will do. Even shin, if you like it a little rustic.

Alright, there you go. If you make it and think “well, mine didn’t turn out quite like yours,” welcome to the club! That’s kitchen life. Enjoy, and if you discover a better variation, for heaven’s sake, share it.

★★★★★ 4.80 from 120 ratings

Savory Slow-Cooked Hearty Beef Stew

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A rich and comforting slow-cooked beef stew packed with tender chunks of beef, hearty vegetables, and savory seasonings. Perfect for cozy dinners and family gatherings.

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Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 celery stalks, sliced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste

Instructions

1. 1
   Season beef cubes with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and brown the beef on all sides. Transfer to the slow cooker.
2. 2
   In the same skillet, sauté chopped onion and minced garlic until fragrant, about 2 minutes. Add to the slow cooker.
3. 3
   Add carrots, potatoes, celery, beef broth, tomato paste, thyme, rosemary, and bay leaf to the slow cooker. Stir well to combine.
4. 4
   Cover and cook on low for 6 hours, or until the beef is very tender and the vegetables are cooked through.
5. 5
   Remove bay leaf. Taste and adjust seasonings with more salt and pepper if needed. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 32 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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