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Slow cooker beef stew is a hands-off braise that transforms affordable beef stew meat into fall-apart tender pieces through low, moist heat. The red wine and tomato paste build deep savory depth while the slow cooker handles all the work.
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Place the beef in the base of a 6-quart slow cooker.
Whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, seasoned salt, and ground black pepper in a large liquid measuring cup. Pour over top of the beef.
Add the thyme sprigs, then the onion, carrot, celery, and mushrooms over top. Cover and cook on high for 4 to 5 hours, stirring halfway through.
Remove the thyme sprigs, seasoning with more salt and pepper to taste.
Serve over cooked wide egg noodles and sprinkle with parsley.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. Freezes well for up to 2 months.
slow cooker
Written automatically by CookOS, not by the creator.
Yes. Brown the beef, sauté aromatics, add all ingredients to a Dutch oven, cover, and simmer on low heat for 2–3 hours until beef is tender.
Cook on low for 6–8 hours or high for 3–4 hours, until beef is fork-tender and breaks apart easily.
Yes. Use beef stock, apple cider, or omit it and increase beef stock to maintain liquid. Worcestershire and tomato paste still provide depth.
Yes. Prepare the night before, refrigerate in the slow cooker insert, then cook as directed. Stew also reheats well for up to 3 days.
Chuck roast or beef stew meat (chuck shoulder) are ideal—they have enough marbling and collagen to become tender after long, slow cooking.
