The BEST Slow Cooker Beef Stew Recipe (Easy & Tender!)

Pat your beef cubes dry with paper towels. Season the beef generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper. In a shallow dish, toss the seasoned beef with the 1/4 cup of flour until evenly coated.

Heat 1-2 tablespoons of olive oil or vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown the beef on all sides until a beautiful, deep crust forms (about 3-4 minutes per batch). Transfer the browned beef to your slow cooker.

In the same skillet, add a little more oil if needed. Toss in your chopped onion, carrots, and celery. Sauté for 5-7 minutes until they start to soften. Stir in the minced garlic and cook for another minute until fragrant. Transfer these softened veggies and aromatics into the slow cooker with the beef.

Add the remaining ingredients to your slow cooker: the cubed potatoes, beef broth, red wine (if using), tomato paste, Worcestershire sauce, bay leaves, and fresh or dried thyme. Give everything a good stir to combine and ensure the beef and vegetables are mostly submerged in the liquid. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Cover your slow cooker and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, or until the beef is incredibly tender and the vegetables are soft.

Once the cooking time is up and the beef is fall-apart tender, carefully remove the bay leaves. Taste the stew and adjust seasonings if needed. If you like a thicker stew, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, stir this into the hot stew, cover, and cook on high for another 15-20 minutes, or until thickened to your liking.

Ladle into bowls, garnish with fresh parsley if desired, and serve hot.