Prep the Ingredients: Place the beef stew meat, potatoes, carrots, onion, and garlic into the slow cooker.
Add the Liquids and Seasoning: Pour in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Season with salt and pepper.
Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Optional Thickening: If you prefer a thicker stew, mix the flour with a small amount of cold water to create a slurry and stir it into the stew about 30 minutes before the end of cooking.
Serve: Discard the bay leaf and adjust seasoning if necessary. Serve hot with crusty bread or over rice.
It’s such a comforting meal with minimal prep. Do you have any go-to slow cooker recipes or a dish you’ve been meaning to try?