Go Back

Make-Ahead Slow Cooker Beef Stew

This hearty make-ahead slow cooker beef stew recipe is a family favorite. Make it fresh by browning the meat and then tossing all the ingredients in the slow cooker, or prepare it ahead for freezing and quick assembly for an easy slow cooker meal when you need it! I like to make fresh stew, but double the ingredients and freeze the second portion for a quick dose of comfort food mid-week. Serve it with fresh bread and a salad.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2632.1 kcal

Equipment

  • 1 Slow Cooker Essential for tender, hands-off cooking
  • 1 Large Skillet For browning beef and aromatics
  • 1 Large Resealable Bag For coating beef evenly with seasoned flour
  • 1 Chef's Knife and Cutting Board For preparing vegetables and beef
  • 1 Small Mixing Bowl For preparing cornstarch slurry

Ingredients
  

Main

  • ⅓ cup all-purpose flour
  • 2 teaspoons Spanish smoked paprika or to taste, divided
  • ½ teaspoon seasoned salt
  • ½ teaspoon ground black pepper
  • 2 pounds beef chuck cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 8 ounce package mushrooms, chopped
  • 5 carrots sliced
  • 3 potatoes diced
  • 3 10.5 ounce cans organic beef broth
  • 2 stalks celery chopped
  • 1 14.5 ounce can crushed tomatoes
  • ¼ cup Marsala wine
  • 1 1 ounce package dry onion soup mix
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • salt and ground black pepper to taste
  • 2 tablespoons cornstarch Optional
  • 2 tablespoons water Optional

Instructions
 

  • Combine flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add beef, squeeze out excess air, and seal the bag. Shake bag until beef thoroughly coated with seasoned flour.
  • Heat olive oil in a large skillet over medium-high heat. Remove beef from seasoned flour and shake off excess. Add beef, onion, and mushrooms to the skillet; cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
  • Transfer beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and remaining 1 teaspoon smoked paprika. Cover slow cooker.
  • Cook on High for 4 to 6 hours or on Low for 10 to 12 hours. Season with salt and black pepper.
  • Combine cornstarch and water in a small bowl; gradually stir into stew until thickened.

Notes

For optimal flavor development, ensure the beef is thoroughly browned in batches if your skillet isn't large enough to avoid overcrowding, which can steam rather than sear the meat. Deglazing the skillet with a splash of beef broth or water after browning will capture all those flavorful fond bits, adding depth to the stew. The smoked paprika is key here; adjust to your preference. If you prefer a thicker stew, make sure to whisk the cornstarch and water thoroughly before gradually stirring into the hot stew to avoid lumps, adding it during the last 15-30 minutes of cooking on high. Consider adding root vegetables cut into similar sizes for even cooking. For an extra layer of richness, a spoonful of tomato paste can be caramelized with the onions before adding liquids.