You catch the smell through the steam vent and suddenly you are starving. That deep, hearty scent of beef and herbs wafts out and pulls you right to the kitchen. You swear you can almost taste the savory broth before you even see the stew.
It doesn’t take long before you spot the steam rising, thick and warm. Your stomach growls louder as the slow cooker does its thing all day long. That smell tells you your dinner is gonna be something special.
Even if you got a busy day, the slow cooker lets you come back home to this wonderful pot of cozy stew. You feel that little joy nothin beats the ease of dumping in ingredients and letting time and your trusty pot do the work.
The Real Reasons You Will Love This Method
- You don’t gotta babysit the pot all day. Just set it and forget it till dinner.
- The broth depth gets so rich and perfect, it’s like it’s been simmering for hours on the stove.
- Slow release of flavors means meat gets super tender and veggies soak up all the goodness.
- A perfect use for your pressure cooker that doubles as a slow cooker – talk about handy.
- You get steam cues so you know exactly when it’s almost done without guessing.
- Natural release keeps everything juicy inside, no drying out here.
- The whole house smells like a warm hug, y’all gonna love it.
All the Pieces for This Meal
- 3 pounds cubed beef stew meat
- ¼ cup all-purpose flour
- ½ teaspoon salt, or to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 onions, sliced
- ¼ cup red wine
- 4 large potatoes, cubed
- 1 cup baby carrots
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 (1 ounce) package dry onion soup mix
- ¼ cup warm water
- 2 tablespoons all-purpose flour
You’ll notice the flour helps coat the meat and give the broth a nice thickness once it’s all cooked together. Butter and olive oil make everything brown real good before it hits the slow cooker. The red wine isn’t just for looks—it gives a little tang and deep flavor that you gonna appreciate. Potatoes and carrots are classic stew partners, adding heartiness and color that makes each bite a happy one.
The Full Pressure Cooker Journey
First things first, toss your cubed beef with the flour and salt in a big bowl. You wanna get each piece nicely coated, this helps the stew thicken a bit later on.
Heat up that olive oil and butter in a skillet on medium-high. Brown the beef in batches, don’t crowd the pan or it’ll steam instead. About 2 to 3 minutes on each side should do it. Transfer the browned beef right into your slow cooker pot.
After the beef, throw the sliced onions into the skillet. Sauté them for 3 to 4 minutes till they soften up real nice. Then pour in that red wine and cook for 2 more minutes scraping up all those tasty browned bits from the pan. That’s flavor city, y’all.
Dump the onion and wine mix into the slow cooker with the beef. Now add your cubed potatoes, baby carrots, and sprinkle the dried parsley on top. Give everything a good stir so it’s all nicely mixed.
Cover the slow cooker pot and set it to cook low for 8 to 10 hours, or if you’re pressed for time set it on high for 4 to 6 hours. The slow release of heat will do its thing making the beef nice and tender.
When it’s nearly done, taste your stew and adjust the seasoning if needed with more salt. If you want thicker broth, mix that 2 tablespoons flour with warm water then stir it into the stew. Let it cook a few more minutes till it thickens up.
Keep an eye on your steam cues towards the end to know when the stew’s ready. Use natural release so the pressure cooker releases steam slowly, keeping the meat juicy.
Once done, you just gotta dish it up and dig in. This stew is hearty, warm, and just what you want on a chilly evening.
Smart Shortcuts for Busy Days
- Use pre-cut stew meat from the store to save chopping time.
- Grab pre-sliced onions and pre-cut carrots if ya can, it helps speed things up.
- Make a big batch ahead and freeze leftovers in individual portions.
- Swap out potatoes for quick-cooking frozen diced potatoes when you’re in a rush.
Don’t be afraid to tweak this stew a bit based on what you got. The slow cooker is forgiving and makes your life easier, especially on jam-packed days.
When You Finally Get to Eat
When you sit down with a bowl of this stew, that broth hits your nose first. It’s deep and savory, with hints of wine and herbs that just wrap around your senses.
The beef is so tender it almost falls apart, and the potatoes soak up all those flavors while still holding their shape. Each carrot bites with a little sweet crunch that balances the richness perfectly.
You feel that warmth spread slow from your belly out to your toes. It’s the kinda meal that hugs you back after a long day, and yeah, you’re gonna want seconds.
How to Store This for Later
If you got leftovers, wait for the stew to cool to room temp before doing anything. This keeps it fresher and safer to eat later.
Store in airtight containers and pop it in the fridge. It stays good for about 3 to 4 days, so you got plenty time to enjoy it again.
For longer storage, freeze your stew in portion-sized containers or freezer bags. Thaw it overnight in the fridge then reheat gently on the stove or in the microwave.
The FAQ Section You Actually Need
- Can I use other meat cuts for this stew? Yeah, chuck roast or even brisket works real good if you cube 'em properly.
- What if I don’t have red wine? No worries, just use beef broth or a splash of vinegar for that tang.
- How do I know when the stew is done? Steam cues will tell ya when the pressure cooker is about to finish. The beef should be tender and veggies soft.
- Can I skip browning the meat? You could, but y’all gonna miss out on that rich flavor from browning.
- Is it okay to use frozen veggies? Sure is, just add them later in the cooking so they don’t get mushy.
- How do I thicken the broth quickly? Stir in a flour and warm water mix then cook a few minutes more till it’s right.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Easy Slow Cooker Beef Stew
Equipment
- 1 Mixing bowl for tossing beef with flour
- 1 skillet for browning meat and onions
- 1 slow cooker large size
Ingredients
Main Ingredients
- 3 pounds beef stew meat cubed
- 0.25 cup all-purpose flour
- 0.5 teaspoon salt or to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 onions sliced
- 0.25 cup red wine
- 4 large potatoes cubed
- 1 cup baby carrots
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 package dry onion soup mix 1 ounce
- 0.25 cup warm water
- 2 tablespoons all-purpose flour
Instructions
Instructions
- Toss beef with flour and salt to coat each piece fully.
- Brown beef in olive oil and butter over medium-high heat, then transfer to slow cooker.
- Sauté onions, then deglaze the pan with red wine and add to slow cooker.
- Add potatoes, carrots, parsley, and other ingredients to the slow cooker and stir well.
- Cover and cook on low for 8–10 hours or high for 4–6 hours until beef is tender.
- Stir in a mix of flour and warm water if thicker broth is desired. Let cook a few more minutes until thickened.
