Slow Cooker Beef Stew Recipe Classic Style

  • Yield : 8-10 serving plates
  • Servings : 8-10
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    38 g
  • Cholesterol

    112 mg
  • Sodium

    1.141 mg
  • Carbohydrate

    43 g
  • Fiber

    8 g
  • Protein

    40 g

Slow cooker beef stew recipe classic style. This is a classic beef stew recipe. Cubed bottom round beef with vegetables and dry red wine cooked in a slow cooker. This recipe adapted from You may also like Herbed Beef-Chickpea Stew:

Slow Cooker Beef-Chickpea Stew Recipe

If too many beef stew recipes have left you wanting more flavor, this could be your favorite! It is hearty, colorful, rich and herby. Use 4-5½-quart (4-5½ L) slow cooker to make this delicious stew.

Makes 4 servings

Ingredients: 1½ pounds (720 g) cubed beef stew meat, 2 tablespoons (30 ml) extra-virgin olive oil, 1½ cups (375 ml) chopped yellow onions, 1½ cups (375 ml) sliced carrots, 1½ cups (375 ml) sliced celery, 15 oz (45 ml) can chickpeas, drained and rinsed, 14 oz (420 ml) can beef broth, 1/2 cup (125 ml) dry white wine, 2 tablespoons (30 ml) quick-cooking tapioca, crushed,  6 cloves garlic, peeled and chopped, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) dried thyme, 1/2 teaspoon (3 ml0 dried rosemary, 1/4 teaspoon (1.2 ml) dried sage, 1/4 teaspoon (1.2 ml) freshly ground black pepper, finely shredded Parmesan cheese

Instructions: In a large nonstick skillet, heat olive oil over medium-high heat. Add cubed beef, half at a time and cook until browned. drain off fat. In a slow cooker, combine onions, carrots, celery, and chickpeas. Mix well. Top vegetable mixture with browned beef.

In a medium mixing bowl, combine remaining ingredients, except Parmesan cheese. Mix well and pour over mixture in slow cooker.

Cover the cooker and cook on low-heat setting for 8-10 hours. Turn off slow cooker and open the lid. Stir beef stew well. Transfer beef mixture to soup bowls. Top each serving with shredded Parmesan cheese.

Slow Cooker Beef Stew Recipe Classic Style


  • 4 pounds (1.9 kg) beef bottom round, trimmed and cut into cubes
  • 1 cup all-purpose flour
  • 1/3 cup (80 ml) olive oil
  • 2 large yellow onions, peeled and diced
  • 6 oz (180 ml) can tomato paste
  • 1 cup (250 ml) dry red wine
  • 1 pound (480 g) potatoes, peeled and cut into large cubes
  • 1/2 pound (240 g) baby carrots
  • 2 cups (500 ml) beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 cup frozen peas, thawed


Step 1

Coat cubed beef in all-purpose flour. In a large nonstick skillet, heat a few tablespoons of olive over medium-high heat. Add seasoned meat, a few at a time, and cook until browned. Transfer cooked beef to a slow cooker.

Step 2

Add diced onions to the skillet and cook, stirring occasionally, until tender, for about 3-5 minutes. Stir in tomato paste and coat the onions. Transfer onion mixture to the slow cooker.

Step 3

Pour dry red wine to the skillet and scrape up any browned bits. Add to the cooker. Stir in remaining ingredients,except thawed peas.

Step 4

Cover slow cooker and cook on low-heat setting for 6-8 hours. Add the peas and heat through.

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