Go Back
homemade beef stew

Homemade Beef Stew

Tender beef simmered slowly with carrots, potatoes, and onions in a rich, savory broth — a classic hearty slow cooker stew.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Servings: 6 people (serves 6-8)
Ingredients Method Notes

Ingredients
  

  • 2-3 pounds beef chuck roast cut into 1-1.5 inch cubes
  • 1 yellow onion chopped
  • Baby Yukon potatoes quartered
  • Carrots sliced
  • Celery chopped
  • 4-7 cloves garlic minced
  • 4-6 cups low-sodium beef broth
  • 1 cup dry red wine such as Cabernet
  • 1/2 teaspoon dried thyme
  • Bay leaves
  • 1-1.5 tablespoons tomato paste
  • 2-3 tablespoons olive oil
  • 1.5-2 teaspoons kosher salt
  • 1/2-1 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder for flour coating
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Pat the beef chunks completely dry with paper towels, then season generously with the kosher salt and black pepper.
  2. For a richer sauce, toss the seasoned beef in a mixture of the all-purpose flour, garlic powder, and a pinch each of salt and pepper.
  3. Heat the olive oil in a large pot over medium-high heat until shimmering. Sear the beef in about 3 batches, about 5 minutes per batch, turning after 2-3 minutes per side, until a golden-brown crust forms. Add more oil between batches as needed.
  4. Place the seared beef and the raw vegetables (onion, potatoes, carrots, celery) into the slow cooker. Add the minced garlic, dried thyme, and bay leaves.
  5. Combine the beef broth, red wine, and tomato paste, then pour the mixture over the meat and vegetables. Do not add the cornstarch yet.
  6. Cover and cook on Low for 7-8 hours, until the beef is fork-tender.
  7. About 30 minutes before serving, whisk the cornstarch with the cold water to make a smooth slurry. Stir it into the bubbling stew and let it cook for 1-2 minutes to thicken the broth.
  8. Taste and adjust seasoning with additional salt and pepper if needed, then serve hot.

Notes

Cook Time (Low): 7-8 hours — the number shown in the recipe card details reflects the lower bound (7h); actual range can run up to 8 hours. Alternative cooking methods: Slow Cooker on High for 4-5 hours, or oven braising at 325°F for about 3 hours. Servings note: this recipe yields about 6-8 servings.