Slow Cooker Tarragon Beef Stew

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A deeply savory stew with tender beef and earthy tarragon, simmered to perfection in a slow cooker for minimal effort and maximum flavor. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs beef chuck, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 pounds beef chuck
• 2 tablespoons olive oil
• 1, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1/2 cup red wine
• 2 sprigs fresh tarragon
• 1 bay leaf
• 1 teaspoon dried thyme
• 2, diced potatoes
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Pat 1.5 pounds beef chuck cubes dry with paper towels, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, then sear the beef in batches for 2-3 minutes per side until browned, transferring to a slow cooker.
2. Step 2: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the skillet; cook for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 1/4 cup all-purpose flour over the vegetables, stirring for 1 minute, then gradually whisk in 1 cup beef broth and 1/2 cup red wine while scraping up browned bits from the pan.
4. Step 4: Pour the liquid mixture into the slow cooker with the beef, then add 2 fresh tarragon sprigs, 1 bay leaf, 1 teaspoon dried thyme, 2 diced potatoes, and 1 teaspoon salt; stir to combine.
5. Step 5: Cover and cook on LOW for 8 hours until the beef is fork-tender.
6. Step 6: Remove the bay leaf and tarragon sprigs, stir in 1 cup frozen peas, and cook on LOW for 10 minutes until peas are heated through.