Slow-Cooker Classic Beef Stew

Hands On Time:
35 mins
Total Time:
8 hrs
8 to 10 serves -


  • 4 pounds bottom round, well trimmed and cut into 2-inch pieces

  • 1 cup all-purpose flour

  • cup olive oil (plus more if needed)

  • 2 large onions, diced (2 cups)

  • 1 6-ounce can tomato paste

  • 1 cup dry red wine

  • 1 pound potatoes, cut into 2-inch pieces (about 4 cups)

  • ½ pound baby carrots (about 2 cups)

  • 2 cups beef broth

  • 1 tablespoon kosher salt

  • 1 teaspoon dried thyme leaves

  • 1 bay leaf

  • 1 cup frozen peas, thawed


  1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.

  2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.

  3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.

  4. Cover and cook on low heat for 7½ hours, or on high for 4 hours. Add the peas and heat through.

    Slow-Cooker Classic Beef Stew
    This crowd-pleasing meal reheats well and is perfect for a cold night. Get the recipe. Susie Cushner

Nutrition Facts (per serving)

520 Calories
20g Fat
31g Carbs
48mg Protein
Nutrition Facts
Calories 520
% Daily Value *
Total Fat 20g 26%
Saturated Fat 5g 25%
Cholesterol 127mg 42%
Sodium 1061mg 46%
Total Carbohydrate 31g 11%
Protein 48g
Calcium 54mg 4%
Iron 6mg 33%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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