I make this slow cooker beef stew when the weather forgets how to be friendly. The kind of day where you can smell rain even indoors. I started cooking it in my first shoebox apartment, when my only pot had a wobbly lid and I thought browning meat was optional. It came out tasty anyway, but once I learned to nudge a little color onto the beef, oof, game changer. Also, the dog sits right by the slow cooker every single time like a furry timer, which is both sweet and slightly alarming.

Why you might love this, same as I do

I make this when I want dinner to basically cook itself while I answer emails and pretend I folded laundry. My family goes a bit wild for it because the beef gets spoon tender and the broth is rich in a way that makes you feel like you planned ahead even if you absolutely did not. And if I am being honest, it is my favorite dump it in and go meal for busy weeks. The slow cooker does the heavy lifting, I just do the seasoning dance at the end. Also, I finally solved the bland stew problem that used to bug me, just a splash of something bright right at the finish. Magic.

Ingredients, with honest swaps

About 900 g chuck roast, cut into chunky 4 cm cubes, or roughly 2 pounds. Brisket works too, but it takes a smidge longer.
3 tablespoons all purpose flour, for dusting. Cornstarch slurry later also works if you are gluten free.
1 and a half teaspoons kosher salt, plus more to taste.
1 teaspoon black pepper.
2 tablespoons neutral oil for searing. I sometimes use butter and oil together when I feel fancy.
1 large onion, diced. My grandmother always insisted on yellow onions only, but honestly any onion works fine.
3 carrots, peeled and cut into thick coins.
3 medium potatoes, cut into big chunks. I sometimes swap in sweet potatoes when I am in a hurry to use what I have.
2 celery stalks, sliced. Or a handful of mushrooms if celery is hiding from you.
3 garlic cloves, minced. More if you love it.
2 cups beef broth, low sodium if you can swing it. Water plus a stock cube is fine in a pinch.
1 cup dry red wine, optional but lovely. Balsamic vinegar, 1 to 2 tablespoons, is a good non wine option.
1 tablespoon tomato paste.
2 bay leaves.
1 teaspoon dried thyme, or 2 teaspoons fresh.
1 teaspoon smoked paprika, optional but cozy.
1 tablespoon Worcestershire sauce.
A handful of frozen peas, to stir in at the end.
Fresh parsley, chopped, for serving.

Directions, both precise and a little forgiving

Pat the beef dry, then toss with flour, salt, and pepper. Not every piece needs a perfect coat, just enough to help it brown and later thicken.
Heat a large skillet over medium high until hot. Add oil, then sear beef in batches until deep brown on at least two sides, about 3 to 4 minutes per batch. Do not crowd the pan. This is where I usually sneak a taste of a corner piece, purely for science.
Tip the browned beef into the slow cooker. If you see dark bits in the pan, smile, then add the onion and a splash of the broth or wine to deglaze. Scrape up those flavorful spots. If you want a refresher on deglazing, this simple guide from The Kitchn is helpful: how to deglaze a pan.
Add garlic and cook just until fragrant, about 30 seconds. Pour everything from the pan into the slow cooker.
Add carrots, potatoes, celery, tomato paste, bay leaves, thyme, paprika, Worcestershire, and the rest of the broth and wine if using. Give it a gentle stir. It will look like there is less liquid than you expect, its fine, the veggies release plenty.
Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is fork tender and the potatoes are creamy. Do not worry if it looks a bit murky at the halfway point, it always does.
Taste and adjust salt and pepper. If you skipped the flour earlier or want it thicker, stir 1 tablespoon cornstarch with 2 tablespoons cold water, then mix into the stew. Cook 15 more minutes.
Stir in peas during the last 10 minutes so they stay bright. Add a tiny splash of vinegar or a squeeze of lemon if the stew tastes heavy. It should perk up right away.
Fish out the bay leaves, sprinkle with parsley, and serve. On second thought, taste once more, because somehow the seasoning changes when you were not looking.

Notes from the many times I messed it up first

I used to add all the salt at the start and ended up with a saltier stew once it reduced a bit. Now I hold a little back for the end.
Cut the potatoes bigger than you think. They shrink and soften a lot in a long cook. Chunky pieces hold their shape better.
Actually, I find it works better if you brown fewer pieces at a time and get them really dark rather than rushing and ending up with steamed beef.
If the stew tastes flat, it probably needs acid or salt, not more herbs. Try a teaspoon of red wine vinegar before anything else.

Variations I tried, including the one that flopped

Stout and bacon version: swap half the broth for a dark stout and add 2 slices of chopped bacon with the onion. Rich and a bit malty, proper cozy.
Mushroom heavy: add 250 g sliced cremini and skip the celery. Earthy and great over buttered noodles.
Southwest leaning: add a small can of diced green chiles and a pinch of cumin. Different but lovely.
The not so great one: I added zucchini at the start. It went to mush city. If you want it, add near the end for just a few minutes.

Equipment I use, and how to work around it

A slow cooker with a 5 to 6 quart capacity is ideal. A sturdy skillet for browning feels essential to me for best flavor. That said, if you do not have a skillet, you can brown right in a saucepan or even skip the browning and just add an extra teaspoon of tomato paste and a splash of soy sauce for depth. I have done that on a hectic Tuesday and no one complained.

Storage and make ahead, with a real life note

Cool leftovers, then refrigerate in airtight containers for up to 4 days. It freezes well for about 3 months. Reheat gently on the stove with a splash of water. I think it tastes even better the next day when the flavors mellow into each other, though honestly, in my house it never lasts more than a day. For safe storage times, the charts here are handy: food storage charts.

How I like to serve it

Big bowls, hot, with crusty bread that you can really tear into. Or over mashed potatoes when I am feeling extra. My family has a tiny tradition of adding a few drops of vinegar at the table, just a wee bit, and a grind of black pepper. Also, plain rice works if that is what you have, no worries.

Pro tips I learned the hard way

I once tried rushing the sear and regretted it because the stew tasted a bit watery. Give the beef time to color; it pays you back later.
I dumped the peas in at the start once. They turned khaki. Add them at the end and they will stay sweet and bright.
Flour in the slow cooker right at the beginning turned a little gloopy on me. If you did not dust the beef, thicken at the end with a slurry instead.
Forgot to deglaze the pan and rinsed it instead, watched flavor go down the sink. A quick splash and scrape is all it needs. If you want to nerd out on browning, the Serious Eats techniques section is a fun rabbit hole: Serious Eats techniques.

FAQ from your messages

Can I make Slow Cooker Beef Stew without wine
Yes. Use more broth, then finish with a teaspoon of red wine vinegar or lemon juice to brighten it. You will not miss the wine, promise.

What cut of beef works best
Chuck roast is my go to. It has enough fat and connective tissue to turn silky over time. Round roast works but can dry out a bit, so cut it larger and cook on low.

Do I really have to brown the meat
Short answer, no you do not have to. Longer answer, browning adds deep flavor, so I do it when I can. If life is hectic, skip it and add an extra spoon of tomato paste and a splash of soy sauce. Different route, similar destination.

My stew is thin. How do I thicken it
Stir 1 tablespoon cornstarch with 2 tablespoons cold water and add to the hot stew. Cook 10 to 15 more minutes. Or mash a few potato chunks right into the pot, it is a cheeky trick that works.

Can I set it overnight
If your slow cooker has a timer and automatic keep warm, yes. Otherwise, for safety, start it in the morning. I learned that the hard way, woke up at 3 a.m. wondering if I turned it off.

Is it ok to double the recipe
Probably, as long as your slow cooker is not filled past about three quarters full. Add 30 minutes to the time and give it a gentle stir halfway if you can.

What if I only have stewing beef cubes form the store
Use them. They can be a mix of cuts, so lean into the low setting and the longer time to keep them tender.