This slow-cooker beef stew is the perfect meal for a cold day. It’s loaded with tender beef, soft potatoes, carrots, peas, and a rich, flavorful broth. The slow cooker does all the work, making it super easy. Serve with warm bread for a cozy meal!

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Ingredients Needed:

2 ½ pounds stew meat
½ teaspoon EACH: black pepper, garlic salt, celery salt
1/4 cup flour
3-6 tablespoons olive oil
3 tablespoons cold butter
2 cups yellow onions
4 cloves garlic
1 cup cabernet sauvignon
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire Sauce
3 tablespoons tomato paste
5 medium carrots
1 lb. baby Yukon gold potatoes
2 bay leaves
1 sprig rosemary
1 cup frozen peas
1/4 cup Cold Water + 3 tablespoons Corn Starch
2-3 drops Gravof y Master

How To Make Slow Cooker Beef Stew Recipe?

Prepare the Beef: Cut the meat into 1-inch cubes and remove big fat pieces. Season with black pepper, garlic salt, and celery salt. Toss with flour to coat.
Sear the Meat: Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Brown the beef on each side for 45 seconds (work in batches so it sears properly). Transfer to the slow cooker.
Cook the Onions & Garlic: Lower the heat to medium, add 1 tablespoon butter, and cook the onions for 5 minutes. Stir in the garlic and cook for 1 more minute. Add a splash of wine to deglaze the pan, scraping up browned bits for extra flavor. Pour everything into the slow cooker.
Add Remaining Ingredients: Put carrots, potatoes, beef broth, Worcestershire sauce, tomato paste, bouillon cubes, bay leaves, and rosemary into the slow cooker. Stir well.
Slow Cook: Cover and cook on LOW for 7 ½ to 8 hours or HIGH for 3 ½ to 4 hours, until vegetables are soft and potatoes are fork-tender.
Final Steps: Add peas in the last 15 minutes. Remove bay leaves and rosemary stems.
Thicken the Stew (Optional): Mix ¼ cup cold water with 3 tablespoons cornstarch and stir into the stew to make it thicker.
Finish with Butter: Stir in 2 tablespoons cold butter for a rich, velvety finish.
Enhance Color (Optional): Add 3 drops of Gravy Master for a darker, deeper color.

Jamie Oliver Slow Cooker Beef Stew Recipe

Recipe Tips:

Sear the Beef for the Best Flavor: Browning the beef before adding it to the slow cooker adds a deep, rich flavor to the stew. Don’t skip this step! It also locks in the juices, making the meat extra tender.
Use the Right Cut of Meat: Chuck roast is the best choice because it has the perfect balance of fat and tenderness. Avoid lean cuts like sirloin—they will become dry and tough after slow cooking.
Don’t Add Peas Too Early: Peas cook fast! Add them in the last 15 minutes so they stay bright green and fresh instead of turning mushy.
Thicken the Stew Properly: If you want a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch and stir it in at the end. The stew will thicken as it cools, so don’t add too much!
Let the Stew Rest Before Serving: After cooking, let the stew sit for 5-10 minutes before serving. This helps the flavors blend and makes the stew taste even better!

How To Store & Reheat Leftovers?

Refrigerate: Let the beef stew cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
Freeze: Cool the stew, then store it in a freezer-safe container for up to 3 months.
Reheat: Pour the stew into a pot and heat on medium-low, stirring often. If it gets too thick, add a little beef broth or water to loosen it up. Heat for 5-10 minutes until hot.

Nutrition Facts:

Calories: 400 kcal
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 900mg
Potassium: 950mg
Total Carbohydrate: 35g
Dietary Fiber: 5g
Sugars: 6g
Protein: 35g

Try More Jamie Oliver Recipes:

Jamie Oliver Butter Bean Mash Recipe
Jamie Oliver Naan Bread Recipe

Jamie Oliver Slow Cooker Beef Stew Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

400

kcal

Ingredients

2 ½ pounds stew meat
½ teaspoon EACH: black pepper, garlic salt, celery salt
1/4 cup flour
3-6 tablespoons olive oil
3 tablespoons cold butter
2 cups yellow onions
4 cloves garlic
1 cup cabernet sauvignon
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire Sauce
3 tablespoons tomato paste
5 medium carrots
1 lb. baby Yukon gold potatoes
2 bay leaves
1 sprig rosemary
1 cup frozen peas
1/4 cup Cold Water + 3 tablespoons Corn Starch
2-3 drops Gravof y Master

Directions

Prepare the Beef: Cut the meat into 1-inch cubes and remove big fat pieces. Season with black pepper, garlic salt, and celery salt. Toss with flour to coat.
Sear the Meat: Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Brown the beef on each side for 45 seconds (work in batches so it sears properly). Transfer to the slow cooker.
Cook the Onions & Garlic: Lower the heat to medium, add 1 tablespoon butter, and cook the onions for 5 minutes. Stir in the garlic and cook for 1 more minute. Add a splash of wine to deglaze the pan, scraping up browned bits for extra flavor. Pour everything into the slow cooker.
Add Remaining Ingredients: Put carrots, potatoes, beef broth, Worcestershire sauce, tomato paste, bouillon cubes, bay leaves, and rosemary into the slow cooker. Stir well.
Slow Cook: Cover and cook on LOW for 7 ½ to 8 hours or HIGH for 3 ½ to 4 hours, until vegetables are soft and potatoes are fork-tender.
Final Steps: Add peas in the last 15 minutes. Remove bay leaves and rosemary stems.
Thicken the Stew (Optional): Mix ¼ cup cold water with 3 tablespoons cornstarch and stir into the stew to make it thicker.
Finish with Butter: Stir in 2 tablespoons cold butter for a rich, velvety finish.
Enhance Color (Optional): Add 3 drops of Gravy Master for a darker, deeper color.

Notes

Sear the Beef for the Best Flavor: Browning the beef before adding it to the slow cooker adds a deep, rich flavor to the stew. Don’t skip this step! It also locks in the juices, making the meat extra tender.
Use the Right Cut of Meat: Chuck roast is the best choice because it has the perfect balance of fat and tenderness. Avoid lean cuts like sirloin—they will become dry and tough after slow cooking.
Don’t Add Peas Too Early: Peas cook fast! Add them in the last 15 minutes so they stay bright green and fresh instead of turning mushy.
Thicken the Stew Properly: If you want a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch and stir it in at the end. The stew will thicken as it cools, so don’t add too much!
Let the Stew Rest Before Serving: After cooking, let the stew sit for 5-10 minutes before serving. This helps the flavors blend and makes the stew taste even better!