There’s nothing quite like walking through the door after a long day to the rich, savory aroma of beef stew that’s been simmering away in your slow cooker. This is the stew you dump in the crockpot at 8 AM and come home to something that smells like you’ve been braising meat all day.
This is a classic dump-and-go recipe. You do need to cook some bacon, but I always do that the night before. Other than that, the prep is simple. No browning meat in a skillet first. No sautéing onions. You put raw beef, vegetables, cooked bacon, and wine in your slow cooker, press a button, and walk away.
The bacon and red wine aren’t fancy additions; they’re problem solvers. Bacon adds a deep, savory flavor. The wine gives it that rich, complex taste that makes regular beef stew feel boring. Together, they do the heavy lifting while you’re at work, the gym, or running errands.
This is a beef stew that borrows the best parts of beef bourguignon. It has the wine, the bacon, the tiny onions, and the general vibe, but leaves behind the part where you dirty every pan in your kitchen. You’re using regular stew meat, normal vegetables, and whatever red wine is open. Or boxed wine. Or that bottle someone brought to dinner that you’ll never actually drink.
The smell alone justifies making this. Your house will smell like someone who has their life together enough to slow-cook things in wine. Your family will think you’ve leveled up your cooking game when you just dumped ingredients in a pot before coffee kicked in.
In this post, I’ll guide you through the simple steps for making the best slow cooker beef stew you’ve ever made, share my tips for selecting the ideal cut of beef, and address all your questions. This beef stew is both fuss-free and fancy, offering the best of both worlds.
Looking for more slow cooker dinner ideas? Try my recipes for slow cooker cranberry meatballs, slow cooker beer brats, or slow cooker pork chops with stuffing.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Stew beef: Look for well-marbled chunks about 1 to 2 inches in size. They’ll break down beautifully during that long, slow cook and practically melt on your fork.
- Bacon
- Baby potatoes
- Carrots
- Frozen pearl onions
- Mushrooms
- Red Wine: A decent Cabernet Sauvignon or Merlot works perfectly. The wine adds depth and a subtle richness that beef broth alone can’t match. If you don’t drink wine or want to skip the alcohol, use extra beef broth with a splash of balsamic vinegar.
- Beef broth
- Tomato paste
- Sugar
- Worcestershire sauce
- Cornstarch
- Garlic
- Fresh thyme
- Beef bouillon cube
How to Make Slow Cooker Beef Stew
- Start by adding the crumbled bacon, beef, sliced carrots, sliced baby potatoes, mushrooms, and frozen pearl onions directly into the slow cooker.
- In a medium bowl, whisk together the red wine, beef broth, tomato paste, sugar, beef bouillon cube, Worcestershire sauce, minced garlic, and cornstarch until smooth. Make sure to whisk everything well, especially the cornstarch and tomato paste, so that the mixture is smooth and lump-free.
- Pour the beautiful, rich mixture right over the beef and veggies in the slow cooker. Stir to ensure everything is evenly coated and the liquid is distributed throughout.
- Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours. You’ll know it’s done when the beef is fork-tender and practically falls apart, and the veggies are soft and flavorful.
- Right before serving, stir in the fresh thyme.
Serving Ideas
One of the best things about slow cooker beef stew isn’t just the eating, it’s the flexibility. This stew goes well with almost anything you pair it with. I always have a crusty baguette or some garlic bread on hand to soak up every last drop of that wine-rich broth.
You could also serve it over egg noodles, mashed potatoes, or creamy polenta for a slightly fancier presentation. A crisp green salad alongside cuts through the richness beautifully. The acidity from the vinaigrette balances all that deep, savory beef and wine.
How to Store
Transfer the cooled stew into an airtight container, and it’ll keep for up to 4 days. Or you can transfer it to a sealed freezer container, and it’ll keep for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator.
Warm it gently on the stovetop over medium heat, stirring occasionally. If the sauce seems too thick after sitting, add a splash of beef broth to thin it out. You can also reheat it in the microwave in a pinch, though the stovetop method gives you more control and helps the flavors warm through evenly.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t skip the bacon. Those crispy strips add a smoky depth that makes this stew taste as if it has been simmering in a French countryside kitchen all day.
- When mixing the cornstarch into your broth and wine mixture, whisk it thoroughly. I recommend whisking for a solid 30 seconds until every speck of cornstarch has dissolved completely.
- If you have the time, always choose the low setting over the high one. I’ve made this stew both ways, and while the high setting works, low heat is better.
- Try to cut your carrots and potatoes into similar-sized pieces. I slice my carrots about 1/2 inch thick and halve or quarter the baby potatoes, depending on their size. This way, everything finishes cooking at the same time.
Reader Questions
You absolutely can, though it’s not required for this recipe. Browning adds another layer of flavor through caramelization, but it also adds about 15 minutes to your prep time. If you’ve got the energy and an extra skillet, go for it. If you’re racing against the clock to get out the door, skip it guilt-free.
Look for beef labeled “stew meat” or “stewing beef” at your grocery store. It’s typically cut from the chuck roast, which has enough marbling and connective tissue to become tender during long, slow cooking. If you can’t find pre-cut stew meat, buy a chuck roast and cut it into 1.5-inch cubes yourself. Avoid lean cuts like sirloin or round; they tend to become tough and dry.
The wine adds acidity and complexity, but you can absolutely make it without. Replace the wine with an equal amount of beef broth, and add a tablespoon of balsamic vinegar or apple cider vinegar.
Yes! Use the sauté function to cook your bacon, then add all the ingredients (except the thyme) and pressure cook on high for 35 minutes with natural release. The texture will be slightly different, with the vegetables being a bit softer, but it’s still delicious and cuts your cooking time significantly.
Absolutely. Green beans, parsnips, turnips, or celery would all be great additions. Delicate vegetables, such as peas or spinach, should be added during the last 15 minutes of cooking to prevent them from becoming too soft. Heartier root vegetables can be added from the start, along with the carrots and potatoes.
Great question! The broth provides the liquid base, while the bouillon cube adds an extra concentrated hit of beefy flavor. It’s a little trick I picked up that makes the stew taste like it’s been simmering for days. If you’re watching your sodium intake, you can skip the bouillon cube and use low-sodium broth instead.
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Slow Cooker Beef Stew Recipe
Ingredients
- 8 slices bacon cooked and crumbled
- 3 pounds stew beef
- 5 medium sliced carrots
- 1 pound baby yellow potatoes sliced
- 8 ounces fresh mushrooms sliced
- 12 ounces frozen pearl onions
- 1 cup red wine
- 1 cup beef broth
- 6 ounces tomato paste
- 1 teaspoon sugar
- 1 beef bouillon cube
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves minced
- 3 tablespoons cornstarch
- ½ tablespoon fresh thyme
Instructions
- Add the bacon, stew beef, carrots, yellow potatoes, mushrooms, and pearl onions to the slow cooker.8 slices bacon, 3 pounds stew beef, 5 medium sliced carrots, 1 pound baby yellow potatoes, 8 ounces fresh mushrooms, 12 ounces frozen pearl onions
- Whisk together the wine, beef broth, tomato paste, sugar, beef bouillon cube, Worcestershire sauce, garlic, and cornstarch until smooth. Ensure the cornstarch is fully dissolved to prevent lumps.1 cup red wine, 1 cup beef broth, 6 ounces tomato paste, 1 teaspoon sugar, 1 beef bouillon cube, 2 tablespoons Worcestershire sauce, 3 garlic cloves, 3 tablespoons cornstarch
- Add the liquid to the slow cooker, stir, cover, and cook on low for 6-8 hours or on high for 4-6 hours, until the beef and vegetables are tender.½ tablespoon fresh thyme
- Garnish with thyme and serve.
Notes
- When mixing the cornstarch into your broth and wine mixture, whisk it thoroughly. I recommend whisking for a solid 30 seconds until every speck of cornstarch has dissolved completely.
- If you have the time, always choose the low setting over the high one. I’ve made this stew both ways, and while the high setting works, low heat is better.
- Try to cut your carrots and potatoes into similar-sized pieces. I slice my carrots about 1/2 inch thick and halve or quarter the baby potatoes, depending on their size. This way, everything finishes cooking at the same time.
- The wine adds acidity and complexity, but you can absolutely make it without. Replace the wine with an equal amount of beef broth, and add a tablespoon of balsamic vinegar or a squeeze of lemon juice at the end to mimic that bright, tangy note.
- Green beans, parsnips, turnips, or celery would all be great additions. Just keep in mind that delicate vegetables, such as peas or spinach, should be added during the last 15 minutes of cooking to prevent them from becoming too soft. Heartier root vegetables can be added from the start, along with the carrots and potatoes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
