Slow Cooker Beef Stew

A beef stew in a white pot with carrots and potatoes

5 from 4 votes

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!

Course Dinner

Cuisine American

Keyword beef stew, slow cooker stew

Prep Time 20

Cook Time 8

Total Time 8 20

Servings cups

Calories 278kcal

Author Blair Lonergan

Ingredients

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