Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew
  • Prep time: 30 Minutes
  • Cook time: 8 Hours
  • Total time: 8 Hours & 30 Minutes
  • Serves: 8


  • 1 kg (2.2 lb) chuck roast, cubed
  • ¼ cup plain flour
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tbsp oil
  • 2 onions, diced
  • 3 tsp garlic, crushed
  • 2 celery stalks, chopped
  • 2 potatoes, chopped
  • 2 carrots chopped
  • 250 g (8.8 oz) mushrooms, sliced
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2 bay leaves
  • 3 cups beef stock
  • 1 cup red wine
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce


  1. Combine the flour, salt, and pepper in a bowl
  2. Coat the cubed beef in the seasoned flour.
  3. In a frying pan over high heat, add the oil. Once hot, sear the beef. Once browned, place the meat to the side.
  4. Add the red wine to the frying pan and cook for 1 minute. Transfer the wine and beef to a slow cooker.
  5. Add the rest of the ingredients to the slow cooker and stir.
  6. Cook on low 8 hours.
  7. Season to taste with salt and pepper.
  8. Serve & Enjoy.

Recipe Tips

  • If the stew requires a little more thickening, then combine roughly two tablespoons of cornstarch with water until it forms a paste. Pour this mixture into the slow cooker and stir. It should thicken, repeat until it is thick enough for you.
  • You can cut the vegetables smaller if you prefer a less chunky stew. It will still be delicious, but you won’t have the delightful chunks of vegetables.
  • You can skip the browning of the meat and the cooking of the wine if you're very low on time. Simply add it all to the slow cooker instead.
  • There are tons more vegetables that you can add to stew so feel free to experiment a little. For example, some pumpkin will work very nicely in a stew.

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