Can you believe that this slow cooker beef stew is the first beef recipe on Ambitious Kitchen?! Truth be told, we didn’t grow up eating a lot of beef. My mom preferred a plant forward diet, but of course, always made my brother and me plenty of comfort foods that included chicken and fish.
However, during the winter months, I remember her making a deliciously cozy, tender beef stew that was rich, savory and packed with nourishing carrots, potatoes and peas. On the side, she’d serve a honey cornbread that we’d use to soak up all of the savory broth.
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Why I love this beef stew
My mom’s best ever beef stew was one of my favorite comfort foods growing up and because I love to get a little nostalgic on you, I decided to make a slow cooker version for the blog.
And mmmmm hmmm hunny IT IS AMAZING. Perfect for Sunday night dinners, impressing your partner, serving with cornbread or a slice of toasted french bread and warming up during those cold winter nights. Trust me when I say: you need it!
What is beef stew?
Traditional beef stew is basically tender beef simmered in beef broth with potatoes, fresh herbs and a variety of veggies like carrots, celery & onion. We’re jazzing this beef stew recipe up with dry red wine and Worcestershire sauce for extra delicious flavor.
What type of beef is best for slow cooker beef stew?
This homemade beef stew recipe is best when made with lean cuts of beef that don’t contain as much fat. The longer the beef simmers and cooks, the more tender it will be thanks to the breakdown of connective tissue. You can learn more about why tougher meats are better for stews here. Tip: make sure you trim all the beef of excess fat before using!
Ingredients in slow cooker beef stew
This easy slow cooker beef stew recipe is filled with savory flavors, hearty potatoes and veggies to make it filling and delicious. Here’s what you’ll need to make it:
- Beef chuck: you’ll need about 3 pounds of beef chuck, which will end up about 2 1/2 pounds once you trim the excess fat off.
- Beef broth: you can use beef broth or beef bone broth in this recipe.
- Dry red wine: my recommendations are Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz.
- Tomato paste: you’ll use some tomato paste to help thicken the broth and to give it a nice tang of sweetness.
- Worcestershire: the wonderful addition of Worcestershire gives this beef stew recipe an incredible savory umami flavor.
- Balsamic vinegar: helps to give the beef stew a little tang and sweetness.
- Fresh herbs: both garlic and thyme are used!
- Vegetables: onions, carrots, potatoes and peas are forever my favorite.
- Flour: this helps to thicken the stew once it’s done. You can use regular, whole wheat or gluten free all purpose flour.
Can I make it without wine?
Sure! Feel free to skip the dry red wine and just use more beef broth.
How to make beef stew in the slow cooker
Making this slow cooker beef stew is easier than you think!
- Prepare your beef. First, you’ll need to trim the beef of excess fat. After that you’ll saute the beef in a skillet until seared (you don’t need to cook it all the way); browning the meat just helps to create additional flavor so please don’t skip it.
- Add the liquids. Pour your beef broth, dry red wine, tomato paste, worcestershire, balsamic vinegar, thyme and salt and pepper into the bowl of your slow cooker. Stir together with the beef until combined.
- Veg it up. Next stir in the garlic, onion, carrots and potatoes. Cover and cook on low for 7-8 hours. The longer it cooks, the better and more tender the stew will be.
- Thicken it. Once the stew is done, you’ll add in the flour and the peas and cook uncovered for another 15 minutes until the stew thickens up. If it’s too thick for your liking, just add a splash of beef broth!
- Enjoy! Serve with cornbread, crackers or biscuits. Enjoy a big bowl of deliciousness.
Tips for making the best beef stew
- Sear your beef beforehand. This is important! Browning the beef in a skillet beforehand will bring out even more flavor.
- Cook it on low. While many slow cooker recipes can be made on high for 3-4 hours, I highly recommend cooking this beef stew on low for the full 7-8 hours. This will ensure that the beef gets nice and tender.
- Thicken your stew properly. When it’s time to add your flour to thicken the beef stew, remove 1 cup of beef broth from the slow cooker and add it to a bowl. You’ll then whisk in ¼ cup flour until there aren’t any lumps, add back to the slow cooker and stir to combine. Be sure you don’t add flour straight to the slow cooker as it will become lumpy.
Storing & freezing tips
- To store: store any leftover crock pot beef stew in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or in a pot on the stovetop.
- To freeze: let the beef stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the slow cooker beef stew thaw in the refrigerator overnight before heating it in the microwave or on the stovetop.
What to serve with beef stew
I can’t wait to hear what you think about this beef stew and if you love it as much as we do! I recommend serving it with my pumpkin cornbread muffins, my fabulous garlic bread recipe or any one of these recipes:
- Gluten Free Cornbread Muffins
- Warm Brussels Sprouts Salad
- Roasted Sweet Potato, Pear & Pomegranate Spinach Salad
- Balsamic Herb Sheet Pan Roasted Vegetables
- The Best Creamy Garlic Slow Cooker Mashed Potatoes
- The Best Fluffy Moist Cornbread Recipe Ever
- Caramelized Garlic Carrots with Spicy Cilantro Yogurt Sauce
Get all of our delicious side dishes here, and even more comfort food recipes here!
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I hope you love this beef stew recipe! If you make it, please leave a comment and rate the recipe below to let me know how you liked it! xo.
Mom's Slow Cooker Beef Stew
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 1/2 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
- 1/2 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
- Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
- Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
- Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits. Serves 6.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on December 9, 2020, and republished on December 14th, 2021.
299 comments
Ohh god! what a delicious and mouth watering recipe.
One of my favs!
Thanks Monique, looks delicious and just the kind of thing I’m craving in the winter months! Cant wait to try 🙂 I also only just learnt from the post that you have a brother!! Is he similar age to you? I’m not sure why – as I’ve been reading your blog for some time now and making lots of your delicious recipes – but always thought you were an only child! ;)) anyways hope you’re keeping well and have a happy christmas!
I’m always curious what size Crock-Pot people use in their recipes because half the time mine is too small. Do you know the volume? Can’t wait to try!!
hi! I have a 6 quart slow cooker that I use for everything: https://amzn.to/2ZXWjiM
This stew was amazing!! Will definitely be keeping this as a weekly meal😊😋
Perfect! So happy you enjoyed 🙂
Has anyone made this recipe in the instant pot?
I made this tonight in my 6qt instant pot (used the slow cooker function) and it was delicious! Will definitely make again.
Love it! Such a great dinner.
This is the first time I’ve ever made beef stew, and I’ll be sticking with this recipe. So good!! It’s definitely going into my fall/winter soup rotation.
I’m so glad you like it! One of my favorites in the fall/winter 🙂
If I have someone in my house that doesn’t like peas, could I substitute frozen corn instead? Or do you have any other vegetable recommendations besides peas? Thanks!
Sure! Feel free to leave them out or add some corn 🙂
I would love to try this however I do not have a slow cooker. If I do it in the oven with a Le Creuset how should I adjust my cooking time and what temperature should I cook at? Or is it better on the stove top?
I would do it on the stovetop. You can follow the recipe as indicated — just put your dutch oven over low heat and simmer covered for 5-6 hours. 🙂 I would also potentially add another 1/2 cup-1 cup of beef broth.
I made this for the first time a couple of weeks ago. It was so good that I cannot wait to make it again. I left out the vinegar because I didn’t have any and it was still yummy! Make it; you won’t be disappointed.
Amazing! So glad you loved this one!
Omg!!!! This beef stew is amazing!! My whole family loved it. I followed the recipe exactly and it turned out perfect. Will definitely make again. Cant wait to try out more of your recipes!
So happy to hear that! I hope you find more recipes you love here too 🙂
Hi,
I can’t wait to make this delicious beef stew. I have never used balsamic vinegar. Can you please tell what brand you use. I truly appreciate your help. Not familiar with it. Thank you so much. Maria
Hi! I usually get it from Whole Foods and it looks like this. Enjoy!
Does this recipe freeze well?
Yes! I would put everything in a freezer safe container before making— then once ready to make, thaw and cook as directed. You’ll just need to leave out the flour until it’s cooked! You can also freeze the recipe after its made!
This was so amazing and comforting. Will definitely be making this again. Thanks for another fabulous recipe!
Absolutely! Glad you enjoyed!
The stew is in my slow cooker and the kitchen smells wonderful! Could you please give me some idea of the amount of a serving? I’m serving it to a diabetic grandchild and need to compute carbs.
Thanks!
About 1.5-2 cups approximately. Enjoy!
Can I make this into a freezer meal?
Absolutely! I would put everything in a freezer safe container before making— then once ready to make, thaw and cook as directed. You’ll just need to leave out the flour until it’s cooked! You can also freeze the recipe after its made!
Can I sub Almond flour by chance? Or would you recommend cornstarch if I don’t have regular flour on hand?
Cornstarch would work well. I suggest 2 tablespoons to start and then see how thick it gets. You might need more!
This was perfect until I added the flour. Next time I will leave it out. Delicious flavor.
Strange! I’m curious what happened when you added the flour that you didn’t like?
Very tasty!!!!! I used more potatoes as I only had a little more than 2 pounds of beef and added extra carrots and roughly the same in celery. Since this ended up making the stew thick, I omitted the GF flour and it turned out delicious. This smells soooooo good while cooking. I think the balsamic vinegar and black pepper add a lot of flavor in this dish. It’s also go the next day!!! It’s a keeper for sure. Thank you for sharing!!
Perfect! So glad you loved this one!
Really loved this version, especially adding in those peas! I didnt do the slow cooker instead using my pressure cooker since I was a bit pressed on time.
Perfect! Glad you enjoyed!
Loved this recipe, thank you! I made it for my husband and I for Easter, and we could not have been happier with the results. Ended up eating it a bit earlier than 7 hours on low but was perfectly juicy. Will definitely make again!
Perfect! So glad you both enjoyed 🙂
If you are not sure how much pepper to use, do not use “lots of freshly ground black pepper”. It ruins the meal and you can barely eat it but then you want to eat it because you knew it would have been delicious if you didn’t add all that pepper.
Lots doesn’t mean an excessive amount, which is sounds like what could have happened here. I’m not sure how much you could have added to make it inedible, but perhaps skip it next time?
Easy to use in my multi-cooker, where I can sear the meat. And then switch to slow cooking.
I use the Crock-Pot 5n1 multi-cooker.
Perfect! Glad that worked out well 🙂
I think I found this recipe on Pinterest originally but couldn’t latch onto it when I tried to find it just now. Anyway, I just wanted to tell you that this is THE BEST beef casserole recipe that I have made in my entire life ! Thank you so much for sharing it – I am not a good casserole maker, my mother made something similar when I was young but it didn’t have the yummy ingredients that yours has. I am 70 next week so I’ve been cooking a good few years and it’s sad to think I haven’t mastered a good casserole up until now! Thanks again from a New Zealand cook. x
Amazing! So happy you found this recipe and happy early birthday!
This recipe is wonderful! I’ve never used a chuck roast, cut up, for beef stew. What a wonderful idea! This recipe restored my faith in beef stew! I didn’t have fresh thyme, so I used dry, only a tiny amount because I’m not a thyme fan. I used more beef broth than wine. I followed everything else. My husband and i loved it.
Thank you for sharing this.
I made this about a month ago. Going to make again this week, even though we are having a heat wave! The crock pot doesn’t heat up the kitchen!
Perfect! So happy to hear that, Pattie 🙂
I don’t do well with tomatoes. Can I leave out the tomato paste? Or ideas for a substitution? Thanks!
Hmm the tomato paste helps to thicken plus give it flavor so I can’t say I would recommend leaving it out. Perhaps you could try bbq sauce + a little more flour?
This was amazing!!
Sadly my slow cooker was too small for me to add potatoes so I omitted them and used mashed to serve. I coated the beef pieces in flour before I browned them at the start and found I didn’t need to add any flour at the end 😊
I also didn’t have any beef stock so used chicken stock, I imagine beef stock would be tastier in the end but found a pleasing result using what I had. Will definitely make it again and again
I’m glad those little adjustments worked out well! Delicious with a side of mashed potatoes 🙂
Just curious if you think I could double this and it would fit in a 6qt slow cooker?? Thanks!
I don’t think it would all fit if you doubled the recipe — sorry!
Wow, this recipe is a keeper!! We hosted some friends for dinner last night, and I wanted to make some hearty comfort food to celebrate the first week of fall. I followed this recipe exactly, and it was SO delicious!! I paired the dish with corn bread muffins. Our friends raved about how good it was and even asked for the recipe. We will definitely be making this again this fall and winter. Thank you!
Perfect! So happy this one was a hit 🙂
Hi Monique! I have this saved for the end of this week for dinner and I can’t wait to try it! But I would actually love to use gnocchi instead of potatoes. Have you tried this before? I’m wondering what adjustments I’ll need to make. Thanks so much!
Hmmm great question. If you decide to use gnocchi, you’ll need to leave out until the stew is completely done, then the last 10 minutes of cooking stir in the gnocchi and allow it to simmer.
I know this is not orthodox cooking wisdom but I never fry my beef cubes before making stew and I find my stew is still delicious. It saves time, pans and significantly decreases the oil. Otherwise made as is. Great!
Husband says, “Damn good stew!”
Sounds like a win to me! 🙂
I’ve been looking for a good beef stew recipe forever. This was the closest I’ve found and I’m going to just tweak it a teeny bit to get it to (my definition) of perfect. Personally, I found the thyme to be overwhelming here – so I’m going to change that up a little bit the next time…maybe go down to 1/4t and add some rosemary? Will have to think about that…but thanks for sharing!
Let me know how it goes with some tweaks! It’s easy to customize 🙂 Enjoy!
Made this slow cooker beef stew and OMG it was absolutely gorgeous. I’m a very fussy eater and I haven’t eaten any type of stew since I was a child as I never liked it but this was so nice I actually went for seconds and so did my son he even put the gravy in a jug and just drank it on it’s because he said the gravy alone was nice. I will definitely be making this at least once a week from now on.
I’m so glad you found this one! Perfect dinner.
This was amazing!! I added frozen corn along with the frozen peas. Quick, easy and filling meal that will definitely be a staple during the winter months!
Perfect! So glad you enjoyed!
Instead of a traditional Thanksgiving meal, we made this recipe and it hit the spot! It was easy to put together, SO flavorful, satisfying, and delicious. We will definitely make this again sometime soon! Thank you and Happy Holidays!
Love that idea! Happy holidays to you, too! 🙂
Seriously my favorite beef stew recipe and I’ve tried so many! The red wine, balsamic vinegar and worcestershire add an awesome depth of flavor. So good
Amazing! So happy to hear that 🙂
I adjusted a lot of quantities: used 2.5 lbs chuck, 1 onion, 1 carrot, 1 yukon gold potato, and I added 8 ounces of mushrooms (that I sauteed with the garlic before adding it to the slow cooker). I left the amount of liquid the same and it was perfect. Loved the flavor and can’t wait to make it again.
Perfect! So glad you enjoyed!
Late to the party, but I made this yesterday and it delicious!!!
Never late to the party! Glad you enjoyed!
Delicious recipe!
Glad you liked it!
My son is allergic to Worcestershire sauce. Will it make a big difference if I leave it out?
It should be fine! 🙂
So, so good and so easy. I used all broth bc I didn’t have wine on hand and it was perfect. Would also be the perfect setup for pot roast. Can’t wait for my leftovers tomorrow!
Absolutely! Glad you enjoyed 🙂
This stew is fabulous! I added fresh rosemary and sauteed baby bella mushrooms.. AMAZING! Also, I made it in the Instant Pot on the slow cooker setting, which probably isn’t as good as an actual slow cooker, but it turned out wonderfully. Very flavorful and the meat was tender. I look forward to making it again!
Amazing! I’m glad it worked out well in your Instant Pot!
tender beef, deep flavor, simple instructions, family favorite. Make this!
Glad you enjoyed!
This recipe is delicious! I used stew meat instead to save from cutting a roast. I will make again
Perfect! Such a great dinner 🙂
Sorry to mark you down. In essence the recipe was good, and very easy, but the thyme completely overpowered it. I suggest omitting the thyme altogether, or maybe just a quarter of a teaspoon instead.
Sorry to hear that! Thyme is a very common herb in beef stew but you can absolutely use less if you’re not a big fan of it.
So so so good!!! Did this in my instant pot and added a few extra spices (the more the merrier for me) – onion salt, a pinch or two of cumin, Italian seasoning, garlic powder, tumeric and paprika, along with a splash of soy sauce. SO good. Also, served over egg noodles. Will be my go to recipe!!!
Perfect! Love the idea of egg noodles 🙂 glad you enjoyed!
This was fabulous! My husband is the pickiest eater (I wish I was exaggerating) and he even loved it! I didn’t have Yukon potatoes so I used one pound of baby red potatoes, and I only had 2 pounds of beef. I added 4 celery stalks and a bit more liquid just because my slow cooker tends to loose a lot of liquid while cooking, so to make up for extra liquid I did a dash extra of dried thyme and a few extra splashes of Worcestershire sauce and tomato paste. I happened to have beef stock with red wine in it in my pantry so I didn’t add the wine separately. This is definitely being added to our winter meal rotation.
Perfect! So glad it was a hit!
Can this recipe be done in a Dutch oven pot on the stove?? Any recommendations ?
Yes! You can follow the recipe as indicated — just put your dutch oven over low heat and simmer covered for 5-6 hours. 🙂 I would also potentially add another 1/2 cup-1 cup of beef broth.
Just found this stew recipe, and it sounds delicious. I am wondering do the potatoes freeze well, or do they get mushy? Thanks for your help on this!
The potatoes should be fine!
My mother also made beef stew every winter and I find it so cozy and comforting but was always too intimidated to try it myself. This recipe is amazing….I followed it as is then added some fresh rosemary and thyme I had on hand….it turned out so delicious and I was so proud of myself! My husband and daughter went for seconds and I froze the leftovers to warm up for a busy week night meal. Thank you so much for this recipe!
So glad you found this one! Such a cozy dinner for winter 🙂
I made this recipe as written and it is a very good beef stew. I used the red wine and it gives it a nice rounded flavor. The couple issues I experienced were the prep took me around an hour and I cooked it for just under 8 hours and the vegetables could have used another 30-60 minutes but the meat was very tender. I will make it again and increase the cooking time. Thanks for this hearty recipe that was comfort food on a snowy night.
So glad you enjoyed! Hmmm yes feel free to increase the cooking time or chop up your veggies a bit smaller next time – that should help.
Thank you for sharing this!!!I made it exactly as instructed using one cup of red wine and it was very good,only thing is when I turned crockpot on I had fergot to plug in,I got home from work and it had sat all day,I put it in fridge and next morning it went on for 9 hours on low setting,turned out amazing!!!!will definitely be making again soon!!!thanks again
Oh no! I’m glad it still worked out!
Wow! Me and my husband are laying on the sofa struggling to breathe after eating our weight in this delicious stew! Fantastic easy recipe!
Glad it was a hit!
WOW, this recipe is everything I could have asked for in a beef stew. Healthy, filling, and all the taste of my Midwestern grandma’s recipe I can’t find!
I halved this recipe, and it came out wonderfully. This is going in my regular rotation of dinners!
Absolutely! So glad you loved it!
Made this for the 2nd time last night! It is SO delicious. A total crowd pleaser. I love the flavor and how tender the meat is. I used wine once and left it out another time. Tasted great both ways. Thanks Monique!!
Love that! Glad you enjoyed!
Best beef stew I’ve ever had! The flavor is incredible and the meat is so tender. Amazing!
I’m so glad! Our fav, too 🙂
This is the BEST beef stew I ever had. My mom made us beef stew as kids and we always used to joke about keeping her away from the crockpot bc the meat just got so dried out…. no dried out meat here!! Cannot say enough good things about this one!
Note: I like a more liquid stew so I added about 1 cup more beef broth, still thickened it at the end. Also usually get smaller cuts at the store bc that’s all they have and they work fine so don’t worry if you can’t find 3lbs mine end up being around 2.25-2.75 before trimming the fat!
Amazing! So happy to hear that 🙂
What size slow cooker? I have a lot 8 qt, and this recipe didn’t even get to the half way mark. Spices are standard. Really don’t know who this is rated as a 5
In the first instruction, you’ll see I mention a 6 or 8-qt slow cooker should work well. Did it not cook correctly in your 8-qt slow cooker? Sorry to hear you didn’t enjoy it as many readers have!
Kudo’s to your Mom’s recipe! This was by far the best beef stew I have ever made. Only addition I made was sliced mushrooms. Family loved it!
So happy to hear that! I’ll have to let her know 🙂
Made this tonight and it was very hearty and delicious.
Glad you enjoyed!
I made this for the first time tonight (my first attempt ever at making a beef stew!) and it turned out great! I followed the recipe exactly and it was really easy. The flavor is so so good and we’ll definitely make it again in the future.
Amazing! So happy to hear that!
Really useful for a person who doesn’t always do the cooking!! I found it easy to follow thanks
Absolutely! Glad you loved it!
I absolutely adore beef stew, as it was one of my favorite meals growing up. Through the years I’ve made it and while delicious, always seemed it just got its flavor from salt. This stew blew me away!!!! I deglazed the pan from searing the beef with a little extra red wine and threw that in, too. It’s not like any beef stew I’ve had before and I’ll never make another recipe again. Thank you so much!
Side note: I made this exactly as written, but for my own bowl I did not eat any of the beef and instead added precooked seitan. I’m not sure it would taste the same without the flavor from the beef, but it you ever felt challenged to making a vegan “beef stew” I’d be the first to try it out!
Amazing! So glad you loved this one (even with the seitan!)
Making this again tomorrow at my daughters request!
Amazing! Enjoy 🙂
OMG GET ALL OF THESE INGREDIENTS RIGHT NOW! Don’t wait for the next snowstorm to make this, it should be on rotation in your household. It is SO simple but the reward when it is is done is *chef’s kiss*. I shred the beef for my 12 month old, give the carrots and potatoes too and it is a full meal for about 2-3 days for the family. I just leave out the extra salt!
Love walking into our apartment from a long day at work to the scent of this in the slow cooker! So good and comforting!
Not a typical recipe I would make, but dinners were feeling mundane, so we decided to switch it up with this beef stew. What a yummy winter meal! I wish I would have had corn bread to serve it per Monique’s suggestion… it would have been even more incredible. It was still great with a piece of toasted sourdough but next time, I am definitely adding cornbread.
Love it! Yes, let me know how you like it with cornbread on the side 🙂
Honestly this stew is hands down the best comfort food! I come from Ireland, where we are known for great Irish stew, this is a big win!!! And in a slow cooker, yes please! Love your recipes.
So happy to hear that!!
This was my first attempt at beef stew (beef intimidates me) and this was VERY good. I love the hint of red wine flavor in the sauce. I added celery since I had it.
If you haven’t cooked with beef before it can be intimidating but that’s where the slow cooker comes in! 🙂 so glad you loved it!
I have made this recipe several times already this winter- it’s so good! Can’t beat coming home to a nice warm meal on a cold winter day!
Delicious comfort meal on these cold Chicago nights very tasty and the stew meat turned out so tender
Absolutely! Glad you enjoyed 🙂
Huge hit in our house! I love this recipe because it is hearty, filling and healthy and requires minimal prep. Just sear the meat and dump everything in! I have made it 3 times thus far, once with wine and twice with all beef broth. Both turned out delicious! I love serving it with buttered toast and have served it with rice as well for my big appetite hubby! Definitely recommend this recipe and will keep it in our rotation.
The best! So glad it was a hit 🙂
Follow on random question. I have some white wine I wanted to use yesterday but chose to go with all beef broth because I thought it might not work well with the recipe. Thoughts on using white wine instead of red?
I think sticking with all beef broth is the right decision 🙂
My husband could not stop raving about this stew! By far the best beef stew he’s ever had and now a family regular. This is the story with so many of your recipes, thank you for sharing them all.
So happy to hear that!!
Made this last night and it was delish! My husband, 1.5 year old son and I all loved it! Will definitely be adding it to our recipe rotation ❤️ Easy to make and so yummy to eat!
So happy to hear that!
Every recipe I’ve made from ambitious kitchen has been a banger, and this one is no different! Love this stew so much! I did just the extra beef stock because don’t typically have red wine on hand. Everyone downs it! Another one to add to your dinner arsenal! 10/10
Love it! So glad you enjoyed!!
This was amazing!! Thank you!
You’re welcome, so happy you loved it!
Definitely a winning recipe in our house! I have made it many times since first trying it out and its super yummy and filling!
Quick question – I only have fresh peas at the moment and want to make this for dinner. Thoughts on when to add fresh peas to this recipe? Thanks
Yay!! So happy you’re a fan of this one. I think you can add the fresh peas at the same time, and just taste one or two after 10-15 minutes to make sure they’re cooked through 🙂
I used this recipe, very easy and tasty (or so I was told😁). I have no taste and I had to cook for 14 people…. I followed this recipe to the T and was so relieved to see how much everyone enjoyed it. This recipe is a keeper.
I’m so happy that everyone enjoyed it, Kim! Thanks! ❤️
Love the recipe. Turned out great. Ultimate comfort food!
I couldn’t make a stew o save my life for some reason until I made this one!!! It is my go to. Easy to make and sooooo delicious. Think I’ll double the recipe next time. Thanks Monique! 👍🌸
Great recipe; easy, great flavor. I would suggest putting the peas in earlier, perhaps 1 hr earlier. Our peas were not cooked. Now we will continue to cook this so the peas can cook further.
Happy you enjoyed it! And yes, I use frozen peas which are cooked so they don’t need to cook for long in the stew, but if you’re using fresh, definitely feel free to add earlier 🙂
Excellent taste!!! Beef was very tender and a huge success. I did make 2 changes due to allergies and it is a keeper for future meals. I used 1 cup of Sherry instead of the read wine and eliminated the tomato paste. I also added in a little more Thyme than called for as well but everything else stayed the same. You will not e disappointed with this recipe!!!
Totally fine to make those adjustments, happy you loved it, Barbara!
This stew was so good! I used all beef broth no wine and I cooked it for 6 hours on low and the meat was falling apart and the potatoes were so tender. My husband already said he wants me to make this regularly!
I’m making this stew now and it smells amazing! But I followed the recipe exactly and used a 6qt slow cooker, and a lot of the vegetables/beef are not submerged in the liquid. Is this normal and will it still cook properly?
Yes, that’s how mine is, too and it should be fine! Hope you love it 🙂
This was so delicious! The richness of it is what I’ve been looking for in a really good beef stew!
Such a cozy meal, right?! Happy you loved it, Dawn 🙂
Omg!!!!
The best beef stew ever!
Isn’t it?! Happy you love it as much as I do!
So good and warming at the end of the day. I do have a beef stew recipe that is much more work and it is delicious, but I’m glad I found this one that was pretty hands off and ready to eat at the end of the day!
So happy you found this one and loved it, Emily! So much easier IMO, too 🙂
Can I omit flour? Or any substitute (like arrowroot powder)?
Hmm I haven’t tried arrowroot! I know that a GF 1:1 all purpose flour will work though. Let me know what you end up trying 🙂
Beyond delicious! Officially my go to recipe for beef stew. Can’t have potatoes so sub rutabaga! Just as delicious.
Simple and delightful, I’ve made it twice and it was perfect both times. Might add pearl onions next time too!
Did the slow cooker version; delicious and simple with the one issue of the flour paste at the end. It was smooth as pudding but made the whole dish taste like flour, while not doing a great hob texturally anyways. Highly highly recommend going with a tablespoon of cornstarch mixed with cold water. It’ll taste AND thicken better. Also added mushrooms, celery, and shallots for a little more sweetness, and served over mash instead of putting the potatoes in. Great Flavour base though!
Thanks for the feedback about the flour! Did you use all purpose and let it cook into the stew for 10-15 minutes? Totally fine to use cornstarch, though 🙂
This is one of my favorite recipes to make all fall and winter. I make it 1-2x a month!
Yay!! So happy you’re a fan of this one. Perfect for chilly weather, right?
Sorry if you’re coming in late, but this is a great recipe my mom developed, and I thought it might make for good blog fodder! My mom came up with the idea of slow cooking stew as a time saver—there’s really no need to cook all day when you get home from work. After working all day, she wanted to be able to just enjoy the evening with my dad and relax.
A delicious, hearty winter meal that has become part of our regular rotation. I made a double batch of this and froze some right before my son was born. It was the perfect nourishing postpartum meal to have on hand!
Oh yes SO perfect! Happy you guys love this one ❤️
I am really looking forward to making this. However, I have bad luck when it comes to onions and slow cooker recipes. They have a very off taste that I can’t really describe. Should I saute onions first before adding or does that not happen in this recipe? Thanx
You’re welcome to saute them after browning the beef if you’d like!
This recipe is amazing. I purchased a 3# Chuck roast and feel that is how to get the best beef cuts. I had fresh thyme so chopped and used about 3 T. I also added more wine and broth set the crock pot for 8 hrs. I highly recommend it.
SO happy you loved it, Gail 🙂 Thanks for the review!
Happy New Year!
Ohhhh my word, delicious!!!! Definitely started 2022 with the most happy belly!
The only beef stew I’ve ever had is out if a can-yes I said it. I will never go back to can beef stew! This was so easy and straight forward and amazing! My husband has had plenty of beef stews—never the can kind though – and he says this is the best he’s has had.
After new meals/recipes I ask for his honest opinion to what he would add or change. His response this time- don’t change a thing!
The only thing I did do different is I had a little extra broth so I decided to deglaze the pan after searing the beefand added to the slow cooker. Not much but enough to get those flavors from the pan.
I’ve already started my adventures through your website to find what I’ll be cooking up next weekend!
I’m SO happy you tried and loved this one, Lauren! And love that your husband did, too 🙂 Excited for you to try more soon!
So easy to make, healthy and it’s absolutely delicious!!! I made this last night and my fiancé went for 3rds! He never does that. We’ve added this meal to our other Ambitious Kitchen dinner rotations!
Omg love to hear that! So glad you guys are fans 🙂
I’d love to make this! Can it be done in the instant pot?? Would I still use the red wine?
Hi there! Yes, I’d recommend using the slow cooker setting probably! I haven’t tested it but other commenters have said that’s worked well 🙂
The beef stew was delicious and my husband said it looked like a picture. I will definitely make this again.
Thanks
Aw I love that–so happy you both enjoyed it!
Great beef stew recipe! We added sliced baby Bella mushrooms and it was a great addition. We also used top round because it was on sale, worked just as good, I just had to trim the fat before cooking.
Will definitely save this recipe and use again!
So glad that worked well in here! And happy you guys loved it 🙂
So yummy! Absolutely perfect supper on a cold day!
So good! Perfect for a cold night. So much flavor and easy!
I don’t have a crockpot- could I do the same cook time in a stock pot on low heat?
I think that should be alright!
This is sooooo delicious. My dad was one of the best cooks I ever knew or will know, and this beef stew is better than any he made. The meat is melt-in-your-mouth after being cooked low and slow and with some ingredients to tenderize it. The perfect cozy meal!
Aw I’m so glad you loved this recipe, Tatiana! Thank you!
Excellent stew!! I did have to change a couple of things in the recipe due to family member’s allergies but it came out great! I did not use the tomato paste and swapped out the red wine for sherry and am making it again tomorrow since it is a family favorite nw!!
I’m so happy that it still came out amazing and that you loved it! Yay!
Excellent recipe, the best tasting beef stew I have ever made! Seared the beef using my cast iron pan, deglazed it with one cup of red wine, which cooked down to half a cup of red wine. I found I used about six cups of broth and added a bit more flour to offset the increase of liquid. Bookmarked, will make again!
My mom would be so happy to hear that! Yay! 🙂
Great recipe! Can you clarify what a single serving is? A cup? 2 cups? Thanks!
I actually haven’t measured it so I can’t give a completely accurate measurement, sorry! But it’ll be 1/6th of the total amount of stew 🙂
Absolutely lights out amazing recipe. I added just a skosh of Better Than Boullion Beef paste, roughly a tbsp. at the juncture when adding the onions and carrots which seemed to deepen the flavor even more. Thank you for sharing this gem with all of us.
This was very good! I used a boneless blade roast, the meat was fall apart tender. I added parsnips and mushrooms, I also added a couple of squirts of soy sauce for some umami. Great with buscuits!
I’m so happy you loved it! Those are great additions and YES to the biscuits 😍
Ok I got it in the crock right now. Ok ok 2 crocks cause I doubled it lol. I like to make extra of certain dishes to be able to freeze for an amazing dinner fast on a night I can’t cook or I like to have extra for my in-laws the day I make it. I have not tried this recipe but the ingredients I mean come on…it will be delicious!! I just know it! I did add my usual celery just bc I love it in stew and it allows a lil extra juice for the extra potatoes that my hubby always wants in every stew. Also going to make “The Best Creamy Slow Cooker Mashed Potatoes” for first time too for the mashed tater obsession my daughters have and could live off of I swear. Lol. I’ll let yall know how it all goes. Xoxo ps..sorry so long but it will probably happen again. I’m southern it is the way! 😋🥰
I love this!! So glad you tried this recipe, and hope you ended up loving it + the mashed potatoes!
One absolutely DOES NOT need to sear meat you are cutting up into smaller pieces, there is zero point. The theory flavor stays in meat more if you sear is a myth already but once you cut a piece like a chuck or any other cut of meat into pieces that theory is void anyway. So we have a theory that is false and becomes even less relevant once we cut that piece into smaller pieces. And if the theory is searing keeps more flavor in the meat than wouldn’t one want that flavor to go throughout the stew? Searing is a silly step, only time one should sear are on full pieces of meat and even then its completely debatable if searing truly enhances anything and IMO after cooking and grilling 40 years it does not. I only sear when requested to do so.
Other than that great simple recipe.
Hi, there. The searing step isn’t to keep flavor within the pieces of meat, but rather to caramelize the edges, creating those delicious golden brown bits that enhance the flavor of the stew. If you don’t want to do this step, no problem. Hope you enjoy the recipe!
This hearty and rich Beef Stew Recipe stuffed with carrots and potatoes is given an additional kick of flavor thanks to red wine and the addition of brandy.
http://allfoodrecipies.com/the-best-beef-stew-recipe/
Making this for the third time! It’s so so good!!
Due with my second baby soon so I added a little extra of everything so we have some to freeze for a last minute dinner when life gets crazy.
I really enjoyed making this recipe. I have made it at least 3 times, maybe 4.. I seared the meat, used shallots instead of onion, and a couple of times I used crushed tomatoes instead of paste. That being said, the ratio of beef broth and/or red wine to vegetables and meat is insufficient in my opinion. I typically end up using at least 32 ounces of liquid, if not more. I use at least enough liquid to get close to submerging the solid ingredients. I do not have a slow cooker, so I use a large pot instead. Every time though, it always tastes great, and lasts for a few days between two people. I look for this recipe by name. Thank you Monique!
Hi Monique,
Your mom’s slow cooker beef stew recipe is my comfort food. However, I’m fond of spicy foods, so I add spicy red peppers. Then I also fried the potatoes before putting them in the slow cooker. Everything went well, thanks for this recipe!
Prepping this for tomorrow am, I accidently grabbed the apple cider vinegar instead of balsamic, had mom brain and dogs under foot 🙁 Can it be repaired> I added some brown sugar and half the amount of balsamic after the oops
Sorry I’m late! I don’t think apple cider vinegar would be too bad, actually, but what you did to repair it sounds perfect! Hope it came out great 🙂
How much would be needed for 30 eldearly people to cater for .QCWA LUnchon .
Hi, Laraine! This recipe makes 6 servings, so I’d recommend making around 4 batches 🙂
LOVE the richness of this recipe.. DID modify it slightly.. Used Hunts Tomato paste, and since it used most of the can (4.5 oz) I went ahead and added the rest of it. Its AMAZING.. DID have to add about a half cup of additional beef broth to balance out the tomato zing, but it is more than worth it!! WILL be using this recipe again and again!! Thank you for sharing it!
I’m so happy it turned out incredible, Dom! So excited for you to make it again 🙂 Thanks for the review!
When I put all the ingredients in my crockpot with 1-1/2 cups beef broth + 1 cup dry red wine, rhe liquid didn’t cover the meat and root vegetables. I was worried that, leaving it un-stirred with the lid on all day, the stew beef not covered by liquid would end up being too dry. I added about 1-1/2 cups of additional beef broth. It still isn’t covering the ingredients 100%, but the broth is nearer the top of my crockpot. Will the recipe be too watered down, having added more broth to it? Should I have just made the recipe as written, with only 1/2-volume of liquid inside my crockpot? Does the meat cook unevenly if some of the meat is exposed above the broth-line, and some of the meat is submerged under the broth? I don’t know what to do. I am making this recipe for my daughter & her new husband who are returning tonight from their honeymoon. I’ve been babysitting their cat for them while they’re honeymooning. Thank you, looking forward to tasting your recipe when it’s done! ~K.A.
Hi! Sorry if I’m late. How did it come out??
There’s a video at the top of the blog post that shows how the recipe’s made. Was the liquid much lower in your crockpot than what’s shown in the video?
What if you don’t have broth and have beef stock? Will it turn out the same? Or different?
Yes, beef stock will work perfectly in here!
This was pretty good. I only gave it a 3 stars because I made it as directed and for me, it had too much onion. I did use a large onion and not a jumbo, It might be helpful if the recipe said the amount in cups instead of size of vegetable. If I make it again, I will use 1/2 onion. Prep time for me was more like 30-40 min, but I had the veggies cut up, the sauce made and the meat trimmed and cubed the night before, all separated out so that I could sear the meat and put all the ingredients in the crock pot before work. Glad I did, otherwise I would have been late.
Hi, Theresa. Totally fine to use less onion next time! And great idea to do some prep the night before 🙂
This was amazing. I used two cups of stock as I didn’t want to waste any from the carton. Lots of garlic too. It was Devine. Thank you!!!
The recipe is very tasty but I had all kinds of trouble using it in a Ninja Foodi slow cook mode on both LO and HI. On low, the meat (round roast) and veggies just did not cook. On HI for 2 hours after LO, still not tender. Ended up using pressure cook mode to finish this off. It probably was the slow cooker itself rather than the recipe. Sorry about that.
Sorry to hear that! Yes I haven’t had issues in my slow cooker (I have this one) so it sounds like the one you used didn’t cook it properly.
This dish looks so good! Planning to make it for lunch
Hope it came out amazing!!
I’ve made several beef stew recipes, but this one was the best so far it called for little balsamic and some red wine and it changed the whole thing! Amazing 💕
I’m so happy you enjoyed it! Thank you!
Made it tonight and everyone including the toddler wanted more. Will definitely double next time to put some in the freezer. I didn’t use any wine just extra stock.
Woohooo! So glad you all enjoyed it 🙂
Amazing! Really great flavor!
Thank you! Happy you enjoyed it 🙂
Just made this and it’s de!icious…I didn’t have any red whine so I used white, it would have been better if I had the red so be sure to use the red. I have a 4 qt slow cooker and it worked just fine, and I even added extra carrots and potatoes too and it all fit.
I’m so glad you loved it! Can’t wait for you to try it again with red wine — the flavor is so amazing in here!
Can this be converted using a dutch oven? If so, how long should it take in the oven?
Hello! I’d recommend cooking it on the stovetop. You can follow the recipe as indicated — just put your dutch oven over low heat and simmer covered for 5-6 hours. 🙂 I would also potentially add another 1/2 cup-1 cup of beef broth.
Just made the stew and I wish we could post picts because I’m like the paparazzi when it comes to food lol very very good and I’ve been making stew all my life , just always tasted like it was missing something. I don’t know if it was the the vinegar or the red wine or maybe it was both ,but I think that’s what did the trick. I did flour the beef be before I browned it. Then I layered half of the meat and half of the veggies in the slow cooker and poured half the wet Ingredients on it and then repeated with the rest of the ingredients. I did add bell pepper to mine green bell pepper which is something I’ve always put in my stew. Also to my broth I added two packets of McCormick stew seasoning. Everything came together perfectly and I definitely will be Using at this recipe from here on out. Next time want to try the chicken stew recipe thank you for sharing
Ahh I’m SO glad you loved it, Catherine! You should definitely join our private Facebook group, where AK readers share photos of what they’re making 🙂 Would love to have you!
Great Recipe 🥰. Gonna Share This. Thxs 💕
I would like to use my le creuset in the oven as my stovetop is gas and tends to simmer high. What time and temp approximately would you suggest?
Not sure what happened or what I did wrong but I was a bit disappointed with this one! The flavors were there but my beef turned out quite dry. I seared it and then had the exact recipe on for 8.25 hours. Beef had a sort of grainy texture. Is this undercooked or overcooked?! Devastated.
So sorry to hear this recipe didn’t turn out. did you cook it on low?
I made this today in the crockpot, and it was absolutely delicious. Something about the touch of tomato paste and balsamic vinegar, maybe? I used only broth (no wine), added more veggies and less beef, and used the low and slow method. I will 100% make this again. Excellent – new family fave!
YAY! So happy to hear it came out great and that it was a hit for the whole fam, Lauren 🙂
Really good recipe the way it is. Used the extra broth instead of the wine. And baked it in cast iron put @ 325 till tender. Then added the peas and flour mix then bake for another 15 minutes.
Yumm this sounds amazing! SO happy you’re a fan 🙂
I didn’t like the taste of this stew. I don’t know if it was the vinegar but it did not taste like a traditional beef stew to me. I will not be using this recipe again.
Didn’t come out looking even close to what the picture is. Followed the recipe perfectly. Pass on this one people.
This recipe was delicious! Made it for Christmas Eve and it was a perfect cozy meal.
Made this recipe pretty close to the original, used beef for stew instead of beef chuck and red potatoes instead of yukon gold. Browning before definitely adds to the tenderness of the beef. Didn’t have enough time for 7 hours on low, alternated from low to high and done in about 4 1/2 hrs. Stew was delicious! Hubby and friends loved the flavor and will definitely be added to the stews for the winter months.
Not sure what happened, but I checked my stew after 7 hours, 8,9,10 hours and the meat is still tough as old boots!
Oh no! What type of meat cut did you use?
Followed the recipe exactly. Meat and veggies were cooked perfectly, it smelled great, and looked like a picture in a magazine, but the flavor was just kind of “blah”. We each ate a small helping but couldn’t bring ourselves to eat the leftovers. I never liked beef stew as a kid. Maybe we just simply aren’t beef stew fans???
It was great! So yummy!
Just followed the beef stew recipe and did it on low as recommended. It’s been on eight hours and the potatoes small cubes are still hard and the beef is like shoe leather. Definitely not a recipe to cook on low
I can’t wait to make this. I’m going to add mushrooms to mine! It looks amazing
It was okay, but I added an extra cup of broth and it was still really thick. Definitely didn’t think I needed to add the flour the thicken it up
I don’t know why you would use any other recipe. *shrug emoji* I’ve made this at least 3 or 4 times now, and it is a knock out.
Love this!! Thank you, glad you’re loving this recipe ❤️
First time making this recipe. Highly recommend.
I am making this now 🙂 I add a bit of flour on the beef before searing it. I also added a can of petite diced tomatoes. Should be delicious!!
This was absolutely delicious! Kid approved as well. Whole family devoured it. Thank you!
Aw yay! I am SO glad this recipe is a hit for you and your whole family!
This is the most flavorful beef stew I’ve ever made! It has beat out my old standby by a mile!
Served with fresh Italian bread, just amazing.
It was very yummy but end product turned out to be a bit too acidic tasting. I counteracted this by adding just about a tablespoon of sugar and a dash of cayenne pepper because my family likes a little spice. Turned out perfect and so good overtop egg noodles !
Thank you for your feedback, I appreciate it. Glad you enjoyed this recipe!
I haven’t even made this yet but will start work on it soon. I will make a couple of minor tweaks. Bet it’s going to be awesome
Enjoy!
This slow cooker beef stew recipe sounds absolutely delicious and comforting! It’s always interesting to hear about the family food traditions and how they shape our tastes and preferences. The addition of red wine and Worcestershire sauce to the beef stew is a fantastic idea to give it an extra depth of flavor. I appreciate the use of a slow cooker as it makes the preparation easier and allows for the flavors to meld together over time. The suggestion to serve it with honey cornbread or toasted French bread sounds like the perfect way to soak up all the savory goodness. Thank you for sharing this recipe and I look forward to trying it out!
I followed this word for word and this recipe was absolutely terrible it tasted like cardboard
oh no! So sorry to hear this recipe did not turn out for you, not sure what might have gone wrong, sounds like it may have been over cooked.
You need to add the amount of sodium please. As you get older sodium becomes a problem.
feel free to add these ingredients into a nutrition calculator to get the full nutrition facts for this recipe.
I made the Beef Stew recipe a few months ago and it was delicious. I looked up the conversion to slow cooker time. It was 5 hours on high. It’s cold and rainy here today so making it again. Thanks for such a delicious recipe. ❤️
Yess! The best recipe for a chilly rainy day, glad you’re enjoying it!
Made this last night for my fam and my hubs and I loved it! (my 8 + 10 year olds didn’t care for it but I think that’s because of the wine/vinegar, maybe it was too strong a taste for them but they’re kids so what do they know about good flavor lol). I was pinched for time so cooked mine on high for 5 hours and the meat was very tender. Will definitely make again – and just make mac ‘n cheese for the kiddos. 😉
Perfect! I am happy to hear this recipe turned out great for you and the meat want perfectly tender. Glad it was a hit ❤️
Wow this was delicious!! Added celery and extra carrots for some extra veg. Will definitely be making again.
This looks like a really good recipe. Bookmarked.
One thing to add is to save that beef fat that you trimmed! Always render your animal fats. Animal fats are better than vegetable oils. And you paid good money for those fats. Throwing away something you paid money for is just wasteful. Animal fats are useful for all kinds of things from frying to soap making. Also if you refrigerate the rendered fat, it can stay good for several months.
Great tip, thanks Lana! Hope you love this recipe 🙂
My dad used to make a terrific beef stew that was nearly identical to this, so I’d go with “Dad’s Slow Cooker Beef Stew.” Great food for Autumn and Winter months.
Aww, that is so sweet! Such special recipes ❤️
Can I cook this on the stove top? If so, how long?
I would do it on the stovetop. You can follow the recipe as indicated — just put your dutch oven over low heat and simmer covered for 5-6 hours. 🙂 I would also potentially add another 1/2 cup-1 cup of beef broth.
Can I dredge the meat in flour prior to sautéing, and then omit the flour at the end?
I haven’t tried it so I don’t know how it would turn out. I don’t think the flour would allow the meat to caramelize correctly while sautéing.
At what temp and how long would this cook if I bake in a Dutch oven in a conventional oven? Thanks!
Hi Beckie – You can follow the recipe as indicated — just put your dutch oven over low heat and simmer covered for 5-6 hours. 🙂 I would also potentially add another 1/2 cup-1 cup of beef broth.
The best beef stew I’ve ever had. So flavorful, rich, perfectly salty, not too heavy on the tomato taste. The beef was perfectly tender.
I used fresh thyme and put it in my instant pot for 30 minutes. Perfection.
AMAZING! Thanks so much for sharing your instant pot versions, Anna May. Happy to hear it turned out great for you and you’re loving it!
Hi can I use stew meat?