Classic World of Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply comforting slow-cooked beef stew with tender meat and vegetables, simmered to perfection for a meal that feels like a warm hug. This american-inspired slow cooker ready in about 510 minutes pairs stew beef, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs stew beef
• 2 tbsp olive oil
• 1 large, diced onion
• 3, peeled and sliced into 1/2-inch coins carrots
• 3 stalks, sliced celery
• 4 cloves, minced garlic
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 medium, peeled and cubed potatoes
• 2 tbsp cornstarch

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs stew beef cubes with salt and pepper, then brown in batches for 3-4 minutes per side until golden, transferring to a plate as you go.
2. Step 2: Add 1 large diced onion, 3 sliced carrots, and 3 sliced celery stalks to the pot. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to cook off the raw taste.
4. Step 4: Pour in 1.5 cups beef broth and 1 cup red wine, scraping up browned bits from the pot. Stir in 2 bay leaves, 1 tsp dried thyme, and 1 tsp dried rosemary.
5. Step 5: Return the browned beef to the pot, add 2 medium cubed potatoes, and bring to a simmer. Transfer to a slow cooker.
6. Step 6: Cover and cook on LOW for 7-8 hours until beef is fork-tender, then remove bay leaves.
7. Step 7: Mix 2 tbsp cornstarch with 2 tbsp cold water, stir into stew, and cook on HIGH for 5 minutes until thickened and glossy.