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

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.

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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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