A hearty slow cooker beef stew with fall-apart, tender chuck roast, potatoes and carrots. A comforting, warm meal perfect for the cold weather.

Slow Cooker Beef Stew

  • Author: The Cooking Jar
  • Prep Time: 30 mins
  • Cook Time: 8 hours 30 mins
  • Total Time: 9 hours
  • Yield: 6-8 1x


  • 2 teaspoons garlic, minced
  • 2 lbs. beef chuck, trimmed of fat and cut into 2” cubes
  • 1/4 cup flour
  • 6 yukon gold potatoes, peeled and quartered
  • 3 large carrots, cut into 2” pieces/8 oz. baby carrots
  • 4 stalks celery, cut into 2” pieces
  • 1 medium yellow onion, diced
  • 8 oz. mushrooms, sliced (optional)
  • 1 cup red cooking wine (optional)
  • 1 cup beef stock/broth
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/8 teaspoon ground allspice
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste


  1. Toss the beef cubes in flour until fully coated on all sides
  2. Over medium high heat, sear the beef cubes in some oil until browned. Remove and set aside
  3. In the same pan, add more oil and saute the onions and garlic until fragrant
  4. Pour in red wine and beef broth. Scrape off any browned bits from the pan into the broth. Simmer until broth begins to boil
  5. Layer bottom of slow cooker with potatoes, carrots and celery
  6. Add in seared beef cubes, onions and garlic broth and diced tomatoes
  7. Season with bay leaf, parsley, allspice, Worcestershire sauce and salt and pepper to taste
  8. Cook on low for 8 hours
  9. Dish and serve hot with crusty bread