Classic Slow Cooker Beef Stew

Slow Cooker Beef Stew | Birdie Shoots
Slow Cooker Beef Stew | Birdie Shoots
Slow Cooker Beef Stew | Birdie Shoots
Slow Cooker Beef Stew | Birdie Shoots

I am a huge fan of any recipe that doesn't require me standing over the stove! The crockpot is great for throwing meals together that taste like heaven and take little maintenance. We've been having a few dreary days and a crockpot meal was just what the weather called for. 


  • 2 lb. Beef Chuck, Cubed in 1"
  • 3 Medium Carrots, Washed and Rough Chopped
  • 1 Onions, Rough Chopped
  • 2 Cups Beef Broth {low-sodium}
  • 1 C red wine
  • 1/3 C Flour, plus more for coating
  • 3 sprigs fresh thyme
  • 3  Tbsp olive oil
  • 2  Tbsp  tomato paste
  • 1 Tbsp Salt
  • 1/2 tsp Dried Basil
  • 1/4 tsp Peppe
  • Green Onions, Garnish


Toss the beef with 1 1/2 tsp salt and 1/2 tsp pepper. Coat in flour, making sure to shake off any excess. Next, heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add cubed beef and cook undisturbed until it begins to brown, around 3 minutes on each side, turning once done. Remove the skillet from the heat and transfer the beef to the insert of slow cooker, add carrots and onions and stir to combine.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick. Add the beef broth, thyme, 1/2 tsp salt and fresh black pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.

Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.

Season with salt and pepper and stir in the green onion. Serve the stew over yukon gold mashed potatoes or enjoy alone.