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If you’re craving a comforting, hearty meal that feels like a warm hug on a plate, then you’ll absolutely adore Mom’s Slow Cooker Beef Stew Recipe. This classic stew brings together tender chunks of beef, vibrant vegetables, and a rich, savory broth that has been lovingly simmered to perfection over several hours. It’s the kind of dish that fills your kitchen with mouthwatering aromas and leaves everyone at the table asking for seconds. Trust me, this recipe isn’t just dinner—it’s a celebration of good food made easy and utterly satisfying.
Ingredients You’ll Need
Mom’s Slow Cooker Beef Stew Recipe shines because it relies on simple, wholesome ingredients that each play a crucial role in developing the stew’s unforgettable taste and comforting texture.
- 1 tablespoon olive oil: For perfect searing, adding richness to the beef’s natural flavor.
- 3 pounds beef chuck, trimmed and cut into 1-inch pieces: The star of the dish, this cut ensures tender, flavorful meat after slow cooking.
- Freshly ground salt and pepper: Essential for seasoning and balancing flavors throughout the stew.
- 1 ½ cups beef broth (or beef bone broth): Deepens the savory base of the stew with hearty notes.
- 1 cup dry red wine (or extra beef broth): Adds complexity and subtle acidity that lifts the stew.
- 2 tablespoons tomato paste: Adds rich, concentrated tomato flavor giving the broth its beautiful depth.
- 1 tablespoon Worcestershire sauce: A hint of umami that enhances the beefiness.
- ½ tablespoon balsamic vinegar: Brings a delicate tang to brighten the rich broth.
- 1 teaspoon dried thyme: An earthy herb that provides a classic aromatic touch.
- 1 teaspoon salt: To perfectly bring out all the other ingredients’ flavors.
- Lots of freshly ground black pepper: Adds warmth and a gentle kick to the stew.
- 6 garlic cloves, minced: Infuses the stew with wonderful savory warmth.
- 1 large yellow onion, cut into chunks: Provides sweetness and body to the sauce as it cooks down.
- 4 large carrots, peeled and cut into ½-inch diagonal slices: Adds a pop of color and natural sweetness.
- 1 pound Yukon gold potatoes, diced into ½ inch cubes: Creamy potatoes that soak up all the delicious juices.
- ¼ cup all-purpose flour (or gluten-free alternative): Used to thicken the stew and create a luscious texture.
- 1 cup frozen peas: Added at the end for a burst of color and fresh flavor.
How to Make Mom’s Slow Cooker Beef Stew Recipe
Step 1: Brown the Beef to Lock in Flavor
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef chunks in batches, seasoned generously with salt and pepper. Browning the meat on all sides for about 5 minutes per batch is critical—it seals in the juices and adds that incredible depth of flavor everyone loves in a stew. Once browned, transfer your beef to a slow cooker with a capacity of 6 or 8 quarts.
Step 2: Build the Stew’s Flavorful Base
Next, pour in 1 ½ cups of beef broth along with 1 cup of dry red wine (or beef broth if you prefer). Stir in 2 tablespoons of tomato paste, 1 tablespoon Worcestershire sauce, ½ tablespoon balsamic vinegar, 1 teaspoon dried thyme, and season again with salt and plenty of fresh black pepper. Give it all a good stir to combine. Then add in your minced garlic, chunky onions, sliced carrots, and diced Yukon gold potatoes. Cover everything and set your slow cooker to low for 7 to 8 hours, or high for 4 to 5 hours. Cooking low and slow is my favorite method because it tenderizes the beef to melt-in-your-mouth perfection and lets all the flavors meld beautifully.
Step 3: Thicken and Finish Your Stew
Once your stew has cooked and the beef is tender, remove one cup of the liquid broth from the slow cooker and transfer it to a medium bowl. Whisk in ¼ cup of all-purpose flour until it forms a smooth, lump-free mixture. Return this to the slow cooker and stir well to thicken the stew. Then, add the cup of frozen peas and cook uncovered on high for another 10 to 15 minutes. This final step gives you a beautifully thickened stew with tender, vibrant vegetables. If it seems too thick, just add a splash more broth. Serve piping hot and prepare for compliments!
How to Serve Mom’s Slow Cooker Beef Stew Recipe
Garnishes
Simple garnishes like a sprinkle of freshly chopped parsley or a few thyme leaves can brighten this stew visually and add a fresh herbal note to each bite. A dollop of creamy horseradish or sour cream on the side also pairs wonderfully if you want a little tangy creaminess to complement the rich broth.
Side Dishes
This stew is exceptional with crusty toasted French bread for dipping and soaking up the delicious juices. You can also serve it alongside fluffy mashed potatoes, warm cornbread, buttery biscuits, or crunchy crackers to add satisfying texture contrasts and round out the meal.
Creative Ways to Present
For a cozy family dinner or an impressive weeknight meal, serve your stew in rustic bowls straight from the slow cooker. For a fancier touch, ladle it over buttered egg noodles or creamy polenta. Leftovers also make great topper for baked potatoes or stuffed into savory pies.
Make Ahead and Storage
Storing Leftovers
Mom’s Slow Cooker Beef Stew Recipe keeps beautifully in the refrigerator for 3 to 4 days. Store leftovers in airtight containers to preserve the flavors and moisture. The stew often tastes even better the next day once the flavors have had extra time to develop.
Freezing
This stew freezes really well and is perfect for meal prep. Simply cool it completely, then transfer to freezer-safe containers or heavy-duty zip bags. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm your stew gently on the stove over medium-low heat, stirring occasionally until heated through. You may want to add a splash of broth or water if the stew has thickened too much after storage. This method ensures the beef stays tender and the veggies don’t become mushy.
FAQs
Can I use a different cut of beef for Mom’s Slow Cooker Beef Stew Recipe?
While beef chuck is best for its marbling and tenderness after slow cooking, you can use other stew beef cuts like brisket or round. Just keep in mind cooking times and textures may vary slightly.
Is it okay to skip the red wine?
Absolutely! You can substitute the dry red wine with extra beef broth if preferred. The wine adds a lovely complexity, but the stew will still be rich and flavorful without it.
Can I add other vegetables to the stew?
Definitely. Feel free to toss in mushrooms, parsnips, celery, or even sweet potatoes for different flavor twists. Just adjust cooking times as needed for tender textures.
How do I prevent the potatoes from becoming mushy?
Cutting the potatoes into fairly large ½ inch cubes helps them hold their shape. Cooking low and slow also keeps everything tender but intact. Adding them toward the beginning balances soft potatoes with perfectly cooked beef.
What if I don’t have a slow cooker?
You can make this stew in a heavy pot or Dutch oven on the stove or in the oven. Brown the beef and then simmer the stew gently for about 2 to 3 hours until beef is tender, stirring occasionally.
Final Thoughts
There’s something truly special about Mom’s Slow Cooker Beef Stew Recipe that makes it a forever favorite for good reason. It’s effortless to prepare, comforting beyond words, and full of rich, hearty flavors that bring everyone to the table. I encourage you to give this recipe a try and experience just how wonderful slow cooking can be. Once you do, it’ll become your trusted go-to for cozy family dinners and easy weeknight hospitality alike.
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Mom’s Slow Cooker Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Mom’s Slow Cooker Beef Stew recipe that features tender beef chuck simmered low and slow with fresh vegetables in a rich red wine and beef broth base, finished with a savory thickened sauce and vibrant peas. Perfect for a satisfying family meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
- Freshly ground salt and pepper
- 1 ½ cups beef broth (or beef bone broth)
- 1 cup dry red wine (or sub extra beef 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 cut into 1/2-inch diagonal slices
- 1 pound Yukon gold potatoes, diced into ½ inch cubes
- ¼ cup all purpose flour (or sub all purpose gluten free flour)
- 1 cup frozen peas
Instructions
- Brown the Beef: Add 1 tablespoon olive oil to a large skillet and heat over medium-high heat. Season beef pieces with salt and pepper. Brown the beef in batches to ensure a proper sear, about 5 minutes per batch. Transfer browned beef to a large 6 or 8-quart slow cooker.
- Combine Ingredients in Slow Cooker: Pour beef broth, dry red wine, tomato paste, Worcestershire sauce, balsamic vinegar, dried thyme, salt, and pepper over the beef in the slow cooker. Stir to combine. Add minced garlic, onion chunks, sliced carrots, and diced potatoes. Cover the slow cooker.
- Cook Low and Slow: Cook on low for 7-8 hours or on high for 4-5 hours. Low and slow cooking is preferred for tender beef and well-developed flavors.
- Thicken the Stew: Remove 1 cup of beef broth from slow cooker and place in a medium bowl. Whisk in ¼ cup flour until smooth and lump-free. Stir this mixture back into the slow cooker. Add frozen peas.
- Final Simmer: Cook uncovered on HIGH for 10-15 more minutes until the stew thickens to desired consistency. If too thick, add extra beef broth to adjust thickness.
- Serve: Serve immediately with toasted French bread, mashed potatoes, cornbread, crackers, or biscuits. Enjoy the hearty stew that serves about 6 people.
Notes
- For gluten free option, substitute all purpose flour with gluten free flour.
- Using dry red wine adds depth of flavor but can be replaced with additional beef broth if preferred.
- Browning beef in batches is important to avoid steaming and ensures rich flavor.
- Adjust seasoning with salt and pepper after cooking if needed.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for longer storage.
