Slow Cooker Beef Stew

Can I Freeze Beef Stew?

You can freeze the beef stew once it’s fully cooled. Place the stew in an airtight container and keep it in the freezer for up to three months. Before serving, defrost the soup in the fridge overnight. Then reheat the stew on the stove until it’s heated through.

Sear the Meat

Start by heating the oil in a large skillet over medium-high heat. When the oil is hot, add the stew meat.

Sear the Meat

Working in batches to avoid crowding the pan, sear until all of the sides are browned and crisp. Transfer the meat to a crockpot when you’re done, then drain the fat out of the pan.

Deglaze the Pot

Add the red wine, tomato paste, and soy sauce to the skillet that cooked the meat. Stir up any browned bits on the bottom of the pan and cook the mixture for three minutes.

Make a Slurry

In a separate bowl, combine the chicken broth and cornstarch. Add this mixture to the wine mixture in the pot. Cook for another two minutes, then pour the contents of the pot into the crockpot with the meat.

Add Remaining Ingredients

Add the potatoes, carrots, celery, onion, garlic, rosemary, thyme, salt, and pepper to the slow cooker and stir to combine.


Cover the crockpot and cook on high for 3 to 4 hours. When the meat is tender and the broth is flavorful, serve the stew hot topped with fresh minced parsley.

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