Slow Cooker Beef Stew Recipe (Best Ever, Hearty & Tender)

Warm, cozy, and melt-in-your-mouth tender — this is the ultimate Slow Cooker Beef Stew recipe! Loaded with juicy beef, hearty potatoes, sweet carrots, and a rich broth seasoned with garlic, tomato paste, Worcestershire, herbs, plus my special touch of adobo and sazón for extra depth.

This beef stew is slow-cooked to perfection — the beef becomes fork-tender, the veggies soak up all that savory flavor, and the broth turns into pure comfort in a bowl. Serve it with crusty bread or over rice, and you’ve got dinner that feels like a hug.

Slow Cooker Beef Stew Recipe (Best Ever, Hearty & Tender)

The low-and-slow magic makes cheap cuts taste gourmet.
Beef stew is one of the few recipes where tougher, inexpensive cuts of beef (like chuck) actually shine. Hours of slow cooking break down the collagen into gelatin, creating a silky, rich broth and melt-in-your-mouth beef. You’re basically turning budget meat into a five-star dish

Slow Cooker Beef Stew Recipe (Best Ever, Hearty & Tender)

The sazón and adobo twist gives it a Dominican flair.
Classic beef stew is delicious on its own, but that hit of sazón adds color and a subtle earthy depth, while adobo enhances the savory punch. It’s a little cultural crossover that makes your stew stand out from the usual slow cooker recipes people are used to.

FAQs

1. Can I make this beef stew without wine?
Yes, absolutely. Just replace the wine with an equal amount of beef broth. You’ll still get a rich, hearty stew without the alcohol.

2. What cut of beef is best for slow cooker beef stew?
Stew meat, chuck roast, or brisket all work great. They’re tough cuts that break down into tender, juicy bites when cooked low and slow.

3. How long should I cook beef stew in a slow cooker?
On low, 8 to 9 hours. On high, 4 to 5 hours. Low and slow will give you the most tender beef.

4. Can I thicken beef stew in the slow cooker?
Yes. Stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) about 20 minutes before serving.

5. Can I freeze leftover beef stew?
Yes, beef stew freezes beautifully. Store in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

6. Do I need to brown the beef first?
Technically no, but you should. Browning adds a deeper, richer flavor you just can’t get otherwise.

7. Can I make beef stew the day before?
Definitely. Beef stew tastes even better the next day once the flavors have time to meld together.

8. What vegetables can I add to beef stew?
Carrots, potatoes, celery, onions, peas are classic. You can also add parsnips, mushrooms, or green beans.

9. Can I make beef stew without potatoes?
Yes, swap in sweet potatoes, turnips, or even cauliflower for a lower-carb option.

10. How do I keep vegetables from getting mushy in beef stew?
Cut them into large chunks and add peas or delicate veggies in the last 20 minutes of cooking.

11. Can I add tomato paste to beef stew?
Yes, and you should. It deepens the flavor and makes the broth richer.

12. What does adding Worcestershire sauce do?
It adds umami — that savory, meaty depth that takes the stew from good to amazing.

13. Can I use chicken broth instead of beef broth?
In a pinch, yes. Beef broth is better for flavor, but chicken broth will still give you a tasty stew.

14. How do I reheat beef stew?
Reheat gently on the stove over medium-low heat, or microwave in short bursts, stirring in between.

15. Is beef stew gluten-free?
If you skip the flour (or use gluten-free flour) and check your sazón/adobo packets, it can be made gluten-free.

16. Can I cook beef stew overnight?
Yes, just set your slow cooker on low and let it run while you sleep. You’ll wake up to a house that smells incredible.

17. Can I make this beef stew without a slow cooker?
Yes. Use a Dutch oven or heavy pot, simmer on low for 2 ½ to 3 hours until the beef is tender.

18. How do I make beef stew taste richer?
Brown the meat, use red wine, tomato paste, fresh herbs, and don’t skimp on seasoning.

19. Can I substitute sazón and adobo?
If you don’t have them, use a mix of garlic powder, onion powder, cumin, paprika, and a touch of coriander.

20. What should I serve with beef stew?
Crusty bread, rice, egg noodles, or even mashed potatoes. Anything that soaks up the gravy is perfect.

Make it

🥘 Slow Cooker Beef Stew Recipe (Best Ever, Hearty & Tender)

Cooking Time

  • Prep Time: 20 minutes

  • Cook Time: 8 hours on LOW (or 4–5 hours on HIGH)

  • Total Time: 8 hours 20 minutes

  • Servings: 6–8

Ingredients

  • 2 ½ lbs beef stew meat, cut into bite-size chunks

  • 3 tbsp all-purpose flour

  • 2 tsp salt

  • 1 tsp black pepper

  • 2 tbsp olive oil

  • 4 medium carrots, peeled and cut into thick chunks

  • 3 medium potatoes, peeled and cut into large cubes

  • 3 celery stalks, chopped

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 3 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 4 cups beef broth (low-sodium preferred)

  • 1 cup red wine (optional, sub with more broth if preferred)

  • 2 tsp fresh thyme (or 1 tsp dried)

  • 2 tsp fresh rosemary (or 1 tsp dried)

  • 2 bay leaves

  • 1 tsp adobo seasoning

  • 1 packet sazón

  • 1 cup frozen peas

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Beef

    • Pat stew meat dry with paper towels.

    • Toss with flour, salt, and pepper until evenly coated.

  2. Brown the Meat

    • Set slow cooker to Sauté/High.

    • Heat olive oil and brown beef in batches, 3–4 minutes per side.

    • Transfer browned beef to a plate.

  3. Build Flavor

    • Add onion and garlic to the pot; cook 2–3 minutes until fragrant.

    • Stir in tomato paste; cook 1 minute.

    • Pour in red wine, scraping up browned bits.

  4. Combine Ingredients

    • Return beef to the slow cooker.

    • Add carrots, potatoes, celery, Worcestershire, beef broth, thyme, rosemary, and bay leaves.

    • Stir everything together.

    • Before closing the lid, add the adobo seasoning and sazón packet. Stir gently to incorporate.

  5. Slow Cook

    • Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is tender and vegetables are soft.

  6. Finish the Stew

    • In the last 20 minutes, stir in frozen peas.

    • For thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir in now.

    • Remove bay leaves before serving.

  7. Serve

    • Garnish with fresh parsley.

    • Serve hot with crusty bread.

Nutrition Facts (per serving, based on 8 servings)

  • Calories: 400

  • Protein: 36g

  • Fat: 15g

  • Saturated Fat: 5g

  • Cholesterol: 95mg

  • Carbohydrates: 30g

  • Fiber: 4g

  • Sugar: 4g

  • Sodium: 970mg

(Values are estimates and may vary based on specific ingredients.)

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