Slow Cooker Thick and Chunky Beef Stew

Why You’ll Love This Recipe

I like that this stew is a true “set it and forget it” meal. With just a little prep in the morning, I can walk away and come back to a pot of flavorful, filling stew. The chunky vegetables make it rustic and satisfying, and the broth develops into a rich, savory base. Whether I’m serving my family on a busy weeknight or preparing a comforting weekend meal, this dish always feels like home.

ingredients

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

• 1 pound lean chuck beef, cut into cubes

• ¼ cup flour (non-grain based flour for Whole30 plan)

• 2 tablespoons extra virgin olive oil

• 2 celery stalks, sliced

• 3 large carrots, sliced into thick rounds

• ½ cup snap peas, shelled

• 2 medium potatoes, peeled and cubed

• ½ cup red bell pepper, diced

• 1 medium yellow onion, chopped

• 2 garlic cloves, minced

• 1 bay leaf

• 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)

• 1 teaspoon kosher or sea salt

• ¾ teaspoon black pepper, divided

• 2 ½ cups low-sodium beef broth

• ½ cup red wine (or more beef broth)

• 2 tablespoons tomato paste (optional, for thickness)

• ¼ cup flat parsley, chopped (optional garnish)

directions

1. Coat beef cubes in flour. Heat olive oil in a skillet over medium heat and brown the beef on all sides. Transfer to the slow cooker.

2. Add celery, carrots, snap peas, potatoes, bell pepper, onion, garlic, bay leaf, thyme, salt, and pepper to the slow cooker.

3. Pour in beef broth, red wine (if using), and tomato paste. Stir to combine.

4. Cover and cook on low for 8–10 hours, or until beef is very tender.

5. Remove bay leaf before serving. Garnish with chopped parsley if desired.

Servings and timing

This recipe makes 6 servings. Prep time is about 20 minutes, and cook time is 8 hours, for a total of 8 hours and 20 minutes.

Variations

• I sometimes swap the potatoes for sweet potatoes for a slightly sweeter flavor.

• For a more tomato-forward stew, I increase the tomato paste or add diced tomatoes.

• If I want more greens, I stir in kale or spinach during the last 15 minutes of cooking.

• I occasionally thicken the broth further with a cornstarch slurry if I want a heartier consistency.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the stew gently on the stove over low heat or in the microwave. For longer storage, I freeze portions for up to 3 months and thaw them in the fridge overnight before reheating.

FAQs

Can I make this beef stew without wine?

Yes, I just replace the wine with more beef broth, and it’s still delicious.

Can I cook this stew on high instead of low?

Yes, I can cook it on high for 4–5 hours, but I prefer low for the most tender beef.

What’s the best cut of beef for this recipe?

I like using chuck beef because it becomes tender after slow cooking, but stew meat also works.

How do I thicken the stew if it’s too thin?

I either stir in more tomato paste or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) near the end of cooking.

Can I add frozen vegetables?

Yes, I sometimes add frozen peas or green beans in the last 30 minutes of cooking.

Conclusion

This Slow Cooker Thick and Chunky Beef Stew is one of my favorite cold-weather meals. The combination of tender beef, hearty vegetables, and a deeply flavored broth makes it both comforting and filling. I like how easy it is to prepare, and it always feels like a nourishing, home-cooked classic that brings everyone to the table.