Slow-Cooker Beef Stew

8 servings


15 minutes

active time

8 hours 25 minutes

total time



  • 1 cup all-purpose flour

  • 4 cups beef stock

  • 1 cup red wine

  • ¼ cup cornstarch

  • 2 tbsp olive oil

  • 2 tbsp Worcestershire sauce

  • 2 tbsp tomato paste


  • Salt to taste

  • Black pepper to taste

  • 1 tbsp rosemary (fresh)

  • 1 tsp thyme (dried)

  • 1 tsp smoked paprika

  • 2 bay leaves


  • 3 cups potatoes (yellow or gold, cubed)

  • 3 medium carrots (peeled and sliced)

  • 4 stalks celery (sliced)

  • 1 medium onion (chopped)

  • 4 cloves garlic (minced)


  • 1 kg chuck roast (cut into bite-sized pieces)


Liberally season the meat all over with salt and pepper. Place the flour on a large platter and dredge the beef pieces in it until coated.

Heat the oil in a large skillet over medium-high heat. Working in a couple of batches, add the floured meat to the skillet and cook until browned all over, about 3 minutes. Repeat with remaining beef.

Place the seared beef into the slow-cooker. Next, add the remaining ingredients (except the cornstarch) plus 2 tsp of salt and 1 tsp of black pepper into the slow cooker and stir to fully mix.

Cook on LOW for 8 hours or on HIGH for 3 to 4 hours.

Just before serving, in a small bowl, mix the cornstarch together with 4 tbsp of cool tap water. Stir the cornstarch slurry into the stew and continue stirring until slightly thickened. This only takes a minute or two. The stew is now ready to serve.


Serving Size



358 kcal

Total Fat

16 g

Saturated Fat

6 g

Unsaturated Fat

11 g

Trans Fat

1 g


78 mg


503 mg

Total Carbohydrate

21 g

Dietary Fiber

2 g

Total Sugars

2 g


25 g

8 servings


15 minutes

active time

8 hours 25 minutes

total time
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