Slow Cooker Beef Stew Recipe

  • Serving Size8


    • 1 tsp salt
    • 1 tsp black pepper
    • 2 1/2 lbs boneless grass-fed beef chuck roast, cut into 1" cubes
    • 1/2 c red wine
    • 1 c beef broth
    • 3 T tomato paste
    • 1 yellow onion, diced
    • 2 cups sliced mushrooms
    • 3 carrots, chopped
    • 1 tsp dried rosemary
    • 1 tsp dried thyme
    • 2 whole bay leaves
    • 1/3 c fresh Italian parsley, minced
    • 3-4 garlic cloves, minced or pressed
    • 1 pinch of red pepper flakes, to taste



    Cut beef into 1-inch pieces and season with salt and pepper. Place in slow cooker.


    In a small bowl whisk tomato paste into the beef broth. Pour over beef along with the red wine.


    Add carrots, onion and mushrooms along with garlic and remaining seasonings.



    Give the ingredients a good stir, cover and cook on low 4-6 hours or on high 2-3 hours. It’s done when the meat is cooked through and the veggies are tender. Remove bay leaves before serving. Garnish with fresh parsley, if desired.

    Recipe adapted from:

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