12 Easy Crockpot Beef Stew Recipes Using Classic Stew Meat

Crockpot meals can save time on busy weeknights. Stew meat turns tender after hours in the slow cooker. This list has 12 different beef stew recipes that all start with the same basic cut. Each one adds its own flavors and vegetables. You can pick what fits your pantry and family preferences.

Helpful Tips Before You Start

These tips will help your stew meat cook up tender with good flavor in the slow cooker.

Brown the Meat First

Sear the stew meat in a hot skillet before adding it to the crockpot. This step builds deeper flavor in the finished stew.

Cut Vegetables the Same Size

Chop carrots, potatoes, and onions into even pieces. They will cook through at the same pace without some turning mushy.

Layer Meat on the Bottom

Place the stew meat at the base of the crockpot and add vegetables on top. The meat stays in the liquid and stays moist.

Add Potatoes Midway

Put potatoes in during the last three to four hours of cooking. This keeps them from breaking down too much.

Check Liquid Levels

Use just enough broth to cover the ingredients. Too much liquid can dilute the stew taste.

Slow Cooker Beef Bourguignon with Pearl Onions

This slow cooker version of beef bourguignon turns classic stew meat into a rich, comforting meal with minimal effort. The pearl onions add a gentle sweetness that balances the deep red wine sauce, while the beef becomes fork-tender after hours of gentle cooking. It works well for weeknight dinners when you want something hearty without standing over the stove.

The finished dish has a savory, wine-forward flavor with soft onions and tender chunks of beef. Serve it over mashed potatoes or buttered noodles for a complete meal that feels special but stays simple.

Slow Cooker Beef Bourguignon with Pearl Onions

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat
• 4 slices bacon, chopped
• 1 cup pearl onions
• 8 ounces mushrooms, quartered
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Place the beef stew meat in a bowl and toss with the flour, salt, and pepper until evenly coated.
• Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
• Brown the coated beef in the bacon drippings for several minutes, turning to sear all sides. Transfer the beef to the slow cooker.
• Add the pearl onions, mushrooms, carrots, and garlic to the slow cooker.
• Pour the red wine into the same skillet and scrape up any browned bits. Stir in the tomato paste and beef broth, then bring the mixture to a simmer for 2 minutes.
• Pour the wine mixture over the ingredients in the slow cooker. Add the cooked bacon, thyme, and bay leaves.
• Cover and cook on low for 8 hours. Remove the bay leaves before serving.

Notes

For a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking. Leftovers taste even better the next day after the flavors have melded. Store them in an airtight container in the refrigerator for up to 3 days.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Skillet

Crockpot Guinness Irish Beef Stew with Cabbage

This crockpot Guinness Irish beef stew turns classic stew meat into a filling one-pot meal with tender cabbage and root vegetables. The dark beer gives the broth a rich taste that works well for weeknight dinners or weekend gatherings when you want something warm without much hands-on time.

The slow cooker does the work of softening the cabbage and blending the flavors while the beef stays juicy. It comes out thick and savory with just enough sweetness from the vegetables.

Crockpot Guinness Irish Beef Stew with Cabbage

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 (12-ounce) bottle Guinness stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 medium potatoes, cubed
• 3 carrots, sliced
• 1/2 head green cabbage, chopped
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the stew meat and brown on all sides.
• Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens.
• Sprinkle the flour over the meat and stir to coat everything evenly.
• Transfer the mixture to the slow cooker. Pour in the Guinness and beef broth, then stir in the tomato paste, thyme, and bay leaves.
• Add the cubed potatoes, sliced carrots, and chopped cabbage. Stir gently to combine.
• Cover and cook on low for 8 hours.
• Remove the bay leaves, season with salt and pepper, and serve.

Notes

The cabbage releases a bit of liquid as it cooks, so check the stew near the end and add a splash of broth if it seems too thick. Leftovers taste even better the next day once the flavors have settled.

Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Skillet

Easy Slow Cooker Moroccan Beef Stew with Apricots

This slow cooker stew brings warm spices and sweet dried apricots together with tender beef. It works well for weeknight dinners or weekend meal prep when you want something comforting without much hands-on time. The result is a mildly sweet and savory stew with soft chunks of meat and fruit that hold their shape.

Easy Slow Cooker Moroccan Beef Stew with Apricots

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 1 large onion, chopped
• 3 carrots, sliced
• 1 cup dried apricots, halved
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked couscous (for serving)

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker. Add the chopped onion, sliced carrots, halved apricots, and minced garlic on top.
• Pour the diced tomatoes and beef broth over the ingredients.
• Sprinkle the cumin, cinnamon, ginger, paprika, salt, and pepper evenly across the mixture.
• Stir everything gently to combine the spices with the liquids and meat.
• Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
• Serve the stew over cooked couscous and sprinkle with fresh cilantro.

Notes

Taste the broth near the end of cooking and add a pinch more cinnamon if you prefer a sweeter note from the apricots. Leftovers reheat well the next day and the flavors deepen slightly in the fridge. Skip the cilantro if you do not have it on hand.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board

Crockpot Thai Coconut Curry Beef Stew

This crockpot Thai coconut curry beef stew turns classic stew meat into a creamy, spiced dinner with minimal effort. The beef becomes tender while carrots and potatoes soak up the coconut curry broth. It works well for weeknight meals or casual gatherings when you want something hearty yet different from traditional beef stew.

The finished dish has a rich coconut base balanced by savory curry paste and a touch of lime. Serve it over rice to soak up every bit of sauce.

Crockpot Thai Coconut Curry Beef Stew

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1.5 pounds beef stew meat
• 1 onion, diced
• 3 carrots, peeled and sliced
• 2 medium potatoes, cubed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

 

• Add the beef stew meat, onion, carrots, and potatoes to the slow cooker.
• In a mixing bowl, stir together the garlic, ginger, Thai red curry paste, coconut milk, beef broth, fish sauce, and brown sugar until smooth.
• Pour the curry mixture over the meat and vegetables in the slow cooker.
• Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
• Stir in the lime juice right before serving.
• Spoon the stew over cooked rice and top with fresh cilantro.

Notes

For a thicker stew, mash a few potato pieces into the broth at the end of cooking. If the curry tastes too mild, stir in an extra spoonful of curry paste during the last hour. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl

Slow Cooker Spicy Cajun Beef Stew with Okra

This slow cooker beef stew packs Cajun spices into every bite. Okra helps thicken the broth while adding a familiar Southern texture that stands out from plain beef stews.

It suits weeknight dinners or weekend meal prep when you want a hands-off meal with some heat. The stew meat becomes fork-tender as the flavors from the seasoning and vegetables come together.

Slow Cooker Spicy Cajun Beef Stew with Okra

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Course Main Course

Cuisine Cajun

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 2 tablespoons Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 4 cups beef broth
• 2 medium potatoes, cubed
• 2 cups sliced okra
• 1/2 teaspoon cayenne pepper

Instructions

 

• Place the stew meat in the slow cooker and sprinkle it with Cajun seasoning, salt, and black pepper. Toss to coat the pieces evenly.
• Add the diced onion, green bell pepper, celery, and minced garlic on top of the meat.
• Pour in the diced tomatoes and beef broth.
• Add the cubed potatoes, sliced okra, and cayenne pepper.
• Stir everything once to combine, then cover and cook on low for 8 hours until the beef is tender and the potatoes are soft.
• Taste and adjust salt or cayenne if needed before serving.

Notes

Add the okra at the start so it breaks down and thickens the broth naturally. For milder heat, reduce the cayenne to a pinch or skip it. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Cajun
Equipment: Slow Cooker, Knife, Cutting Board

Crockpot Italian Beef Stew with Red Wine and Rosemary

This stew turns basic stew meat into a hearty meal with the deep flavor of red wine and the piney scent of rosemary. It works well on busy weekdays or relaxed weekends when you want dinner ready without much hands on time. The result is tender beef in a savory broth with soft vegetables and an aromatic finish.

The slow cooker handles most of the work after a quick browning step. Red wine adds richness while rosemary keeps the taste bright and Italian in style.

Crockpot Italian Beef Stew with Red Wine and Rosemary

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, peeled and sliced
• 2 potatoes, cubed
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large skillet over medium high heat. Add the beef stew meat and brown it on all sides for about five minutes.
• Transfer the browned meat to the slow cooker. Add the diced onion, sliced carrots, cubed potatoes, and minced garlic.
• Pour in the red wine, beef broth, and diced tomatoes. Stir in the salt and black pepper.
• Place the rosemary sprigs on top of the mixture. Cover and cook on low for 8 hours or on high for 4 hours.
• Remove the rosemary sprigs before serving. Stir the stew gently to combine.

Notes

Brown the meat well at the start for deeper flavor in the finished stew. If the broth seems thin at the end, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers reheat well on the stovetop with a splash of extra broth to loosen the texture.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Cutting Board

Easy Slow Cooker Beef Barley Stew with Root Vegetables

This stew brings together tender beef stew meat, chewy barley, and a mix of root vegetables for a filling meal. It works well on cold evenings or when you want something ready after a long day. The barley gives the broth a slight thickness while the vegetables stay firm.

The flavor stays savory and mild with hints of thyme. It makes a practical choice for batch cooking since it reheats without losing texture.

Easy Slow Cooker Beef Barley Stew with Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound beef stew meat
• 1/2 cup pearl barley
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 parsnip, sliced
• 1 onion, diced
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Add the sliced carrots, cubed potatoes, sliced parsnip, diced onion, and minced garlic on top of the meat.
• Sprinkle the pearl barley, dried thyme, salt, and black pepper over the vegetables.
• Stir the tomato paste into the beef broth until it dissolves, then pour the mixture into the slow cooker.
• Cover and cook on low for 8 hours until the beef is tender and the barley is cooked through.
• Stir once before serving to combine everything evenly.

Notes

Check the stew near the end of cooking and add a splash of broth if the barley has absorbed too much liquid. Leftovers keep in the fridge for three days and reheat well on the stove with a little extra broth stirred in. Skip the parsnip and use an extra potato if that is what you have on hand.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Crockpot Mexican Chipotle Beef Stew with Pinto Beans

This stew brings smoky chipotle heat and tender beef together with creamy pinto beans for a filling meal that still feels light enough for weeknights. It works well on busy days when you want something hearty to simmer without much hands-on time.

The flavor leans savory and mildly spicy with a rich tomato base that coats the meat and beans evenly. The beef stays moist after hours in the crockpot while the beans add body without needing extra thickeners.

Crockpot Mexican Chipotle Beef Stew with Pinto Beans

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Chopped cilantro and lime wedges for serving

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker. Add the diced onion, minced garlic, and chopped chipotle peppers on top.
• Pour in the drained pinto beans and the can of diced tomatoes with their juice.
• Add the beef broth, then sprinkle the cumin, chili powder, oregano, salt, and black pepper over everything.
• Stir the contents gently to combine the seasonings with the liquid and meat.
• Cover the slow cooker and cook on low for 8 hours until the beef is fork-tender.
• Stir once more before serving. Ladle into bowls and add chopped cilantro and a squeeze of lime to each portion.

Notes

If the stew tastes too spicy after cooking, stir in an extra half can of drained pinto beans to mellow the heat without changing the texture much. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the sauce. Serve over cooked rice or with warm tortillas if you want to stretch the portions.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker French Onion Beef Stew with Gruyere Toast

This slow cooker version of French onion beef stew brings together tender stew meat and sweet, slow-cooked onions in a rich broth. It works well for weeknight dinners or casual gatherings when you want something hearty without much hands-on time. The finished stew has deep savory flavor with a touch of sweetness from the onions and a crisp, cheesy toast on top.

Slow Cooker French Onion Beef Stew with Gruyere Toast

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 lbs beef stew meat
• 4 large yellow onions, thinly sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 4 slices baguette
• 1 cup shredded Gruyere cheese

Instructions

 

• Melt the butter in a large skillet over medium heat. Add the sliced onions and cook for 15 to 20 minutes, stirring often, until they turn golden and soft.
• Add the beef stew meat to the skillet and cook for 5 minutes, turning the pieces to brown on all sides.
• Transfer the onion and beef mixture to the slow cooker. Stir in the minced garlic, beef broth, dried thyme, bay leaves, salt, and black pepper.
• Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
• When the stew is ready, toast the baguette slices until lightly crisp.
• Ladle the stew into bowls and top each serving with a slice of toasted baguette. Sprinkle the shredded Gruyere cheese over the toast and let it melt for a minute before serving.

Notes

Caramelizing the onions in butter first gives the broth its signature sweet depth, so do not skip that step. If the stew tastes too mild after cooking, add an extra pinch of salt or a dash of Worcestershire sauce before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Crockpot Ginger Soy Beef Stew with Shiitake Mushrooms

This recipe turns classic stew meat into a savory Asian-style dish. The ginger and soy sauce create a rich broth that soaks into the beef and mushrooms during slow cooking. It works well for weeknight meals when you want something hearty with a bit more flavor than standard beef stew.

The finished dish has tender chunks of beef, soft shiitake slices, and a lightly thickened sauce. Carrots and onions add natural sweetness that balances the soy. Serve it with rice or noodles for a complete meal.

Crockpot Ginger Soy Beef Stew with Shiitake Mushrooms

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat
• 8 ounces shiitake mushrooms, sliced
• 3 carrots, peeled and sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 1/4 cup soy sauce
• 3 cups beef broth
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced (for garnish)

Instructions

 

• Heat a skillet over medium-high heat. Add the beef stew meat in batches and brown on all sides. Transfer the meat to the slow cooker.
• Add the sliced shiitake mushrooms, carrots, onion, garlic, and ginger to the slow cooker.
• Pour in the soy sauce and beef broth. Stir gently to combine the ingredients.
• Cover and cook on low for 7 to 8 hours, until the beef is tender.
• In the last 30 minutes, stir in the cornstarch slurry. Cover again and cook until the sauce thickens.
• Ladle the stew into bowls and top with sliced green onions before serving.

Notes

If the sauce tastes too salty from the soy, add a splash more broth at the end. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a little extra broth to loosen the sauce. For a milder ginger flavor, reduce the amount by half next time you make it.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Skillet

Easy Slow Cooker Harvest Beef Stew with Butternut Squash

This stew pairs tender beef with sweet butternut squash for a hearty meal that feels right at home on cool evenings. It works well for weeknight dinners or weekend meal prep when you want a hands-off dish that fills the house with savory aroma.

The finished stew has a thick broth, soft vegetables, and chunks of beef that fall apart easily after slow cooking.

Easy Slow Cooker Harvest Beef Stew with Butternut Squash

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 1/2 pounds beef stew meat
• 3 cups cubed butternut squash
• 2 carrots, peeled and sliced
• 1 large onion, chopped
• 2 medium potatoes, cubed
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Add the cubed butternut squash, sliced carrots, chopped onion, cubed potatoes, and minced garlic on top of the meat.
• Pour the beef broth over the ingredients.
• Sprinkle the dried thyme, salt, and black pepper across the top.
• Stir everything together gently to distribute the seasonings.
• Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
• Stir once more before serving.

Notes

If the broth seems too thin after cooking, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of extra broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker

Crockpot Balsamic Herb Beef Stew with Roasted Garlic

This recipe turns basic stew meat into a hearty meal with the rich tang of balsamic vinegar and the warm notes of dried herbs. Roasted garlic brings a gentle sweetness that rounds out the flavors without overpowering the dish. It suits busy weeknights when you want something comforting to come home to.

The finished stew has tender chunks of beef and vegetables in a lightly thickened broth. Serve it with bread to soak up the sauce.

Crockpot Balsamic Herb Beef Stew with Roasted Garlic

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Oven
• Baking Sheet
• Aluminum Foil

Ingredients

  

• 1.5 pounds beef stew meat
• 1 head garlic
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 medium potatoes, cubed
• 4 cups beef broth
• 1/4 cup balsamic vinegar
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Preheat the oven to 400 degrees. Cut the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 minutes until soft. Let it cool.
• Add the beef stew meat, diced onion, sliced carrots, and cubed potatoes to the slow cooker.
• Squeeze the roasted garlic cloves into the slow cooker. Add the beef broth, balsamic vinegar, rosemary, thyme, oregano, salt, and black pepper.
• Stir everything to combine, then cover and cook on low for 8 hours.
• Stir once more before serving to distribute the flavors.

Notes

Roast the garlic ahead and store it in the fridge for up to two days if you want to shorten prep time on the day you cook. The balsamic can taste sharp at first, so taste the broth near the end and add a splash more if needed after the long simmer. Leftovers reheat well on the stove with a little extra broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Oven, Baking Sheet, Aluminum Foil