Slow Cooker Tarragon Beef Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 500 minutes pairs pounds beef chuck, tablespoons olive oil, diced 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.

Prep: 20 min Cook: 480 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow Cooker Tarragon Beef Stew take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Tarragon Beef Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef chuck from drying out.

Can I substitute ingredients in Slow Cooker Tarragon Beef Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Tarragon Beef Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Tarragon Beef Stew?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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