Farmhouse Slow Cooker Beef Stew

This classic Farmhouse Slow Cooker Beef Stew is an easy one pot meal that simmers on the counter all day while you go about your busy schedule. At the end of a chilly evening, it’s a nutritious and satisfying dinner that the entire family will love!

There are a handful of recipes that totally remind me of my childhood, and this Slow Cooker Beef Stew is definitely one of them. My mom is an amazing cook, and her Beef Stew is a signature dish. The smell of it cooking is enough to send me back to age 8!

How to make Slow Cooker Beef Stew:

When multiple readers requested a recipe for Crock Pot Beef Stew over the past few months, I decided to pull out Mom’s old-fashioned easy beef stew recipe and adapt it for the slow cooker.

Ingredients – What You Need:

• Stewing beef
• Flour
• Onions
• Carrots
• Potatoes
• Mushrooms
• Red wine
• Condensed tomato soup
• Paprika
• Marjoram
• Peas

Do you need to brown the beef before putting it in the slow cooker?

I basically kept Mom’s recipe the same, with one exception. Mom doesn’t usually brown the beef before adding the rest of the ingredients to the pot. You can certainly skip that step in my recipe too, but giving the meat a nice sear in the skillet first is an extra step that is well worth the time. It gives the beef a rich flavor and color that you wouldn’t otherwise get if you just tossed everything into the slow cooker at once.

Once the beef is browned, transfer the meat to the Crock Pot. Add all of the remaining ingredients (except the peas), cover and cook on LOW for about 8 hours or on HIGH for about 4 hours. It’s done when the beef is fall-apart tender!

What to serve with Beef Stew:

Thanks to the protein, starch and veggies in this dish, you have an easy one pot meal that doesn’t require any additional sides. That said, here are a few easy options that go well with beef stew:

• Crusty bread or dinner rolls
• Cornbread or Corn Muffins
• Mashed Potatoes
• Rice
• Salad tossed with Buttermilk Dressing
• Roasted Broccoli

Cook’s Tips and Recipe Variations:

• This is a slow cooker beef stew with red wine. The wine gives the dish so much rich flavor; however, if you want to prepare an alcohol-free recipe, simply replace the wine with an extra cup of beef broth.
• Can you freeze beef stew? Yes! We always freeze the leftover beef stew. It holds up very well in the freezer, but just be aware that the texture of the potatoes might change a little bit after they have been frozen. They tend to be a bit mushy when thawed.
• I use stewing beef that I purchase pre-diced from the store. If you can’t find the diced stewing beef, you can dice your own chuck roast, brisket, bottom round or eye round.

If you’re looking for an easy dinner that you can throw together in advance and then go about your busy day, this is the solution! My Slow Cooker Beef Stew is loaded with vegetables, tender potatoes, and hearty meat for a flavorful, comfort food supper that will warm you from the inside out!

More stew recipes that you might enjoy:

• Healthy Slow Cooker Chicken Stew
• Slow Cooker Italian Meatball Stew
• Slow Cooker Brunswick Stew
• Aunt Bee’s Dump and Bake Beef Stew

Slow Cooker Beef Stew

5 from 4 votes

Prep: 20 minutes

Cook: 8 hours

0 minutes

Total: 8 hours 20 minutes

Servings 14 cups

Calories 278 kcal

This classic slow cooker beef stew is so easy to prepare and simmers away while you get on with other things. It's so comforting and better yet it's made all in one pot!

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Ingredients

  

1x2x3x

• 2 lbs. boneless stewing beef, cut into 1-2-inch chunks
• 1/3 cup flour
• Salt and pepper, to taste
• 4-5 tablespoons mild oil (such as canola)
• 2 onions, chopped
• 4 carrots, peeled and chopped
• 2 russet potatoes, peeled and chopped
• 8 ounces sliced mushrooms
• 2 cups beef broth
• 1 cup red wine
• 1 (10.75 oz) can condensed tomato soup (NOT diluted)
• 2 bay leaves
• 1 teaspoon paprika
• ¼ teaspoon dried marjoram
• 16 ounces frozen peas

Instructions

• Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
• Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan, as needed, with each batch.
• Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
• Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
• Remove the bay leaves, season with salt and pepper (to taste), and enjoy!

Notes

• This is a slow cooker beef stew with red wine. The wine gives the dish so much rich flavor; however, if you want to prepare an alcohol-free recipe, simply replace the wine with an extra cup of beef broth.
• Can you freeze beef stew? Yes! We always freeze the leftover beef stew. It holds up very well in the freezer, but just be aware that the texture of the potatoes might change a little bit after they have been frozen. They tend to be a bit mushy when thawed.
• I use stewing beef that I purchase pre-diced from the store. If you can't find the diced stewing beef, you can dice your own chuck roast, brisket, bottom round or eye round.
• You can stir in additional water or beef broth as the stew cooks to reach your desired consistency.

Nutrition

Serving: 1cupCalories: 278kcalCarbohydrates: 17gProtein: 14.4gFat: 15.6gSaturated Fat: 4.9gCholesterol: 43mgSodium: 265mgFiber: 2.6gSugar: 5.3g

Keyword: beef stew, slow cooker stew

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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