This traditional Beef Stew is the best Slow Cooker recipe for Fall and Winter. It's loaded with tender bites of juicy beef, gilt potatoes, carrots, peas, red wine, onions, garlic, and a hearty beefiness broth. Serve it with warm biscuits, cornbread, or even over mashed potatoes.

Exist sure to try my Crock Pot Roast recipe next!

A white bowl filled with Slow Cooker Beef Stew with a spoon in the background.

Slow Cooker Beef Stew

Who doesn't love a hearty bowl of rich and flavorful beef stew. It'due south such a traditional Fall and Winter comfort nutrient. I've been working on slight variations of this recipe for yearsand I have to say, this version is definitely the best ever.

All of the ingredients in this recipe compliment each other and so well, and the quantities of each are perfect, with no ingredient overpowering some other.

Allow's get into everything you need to know. From the what cuts of beefiness to use, the best potatoes for stew,  pro tips, storage, and more:

How to Make It

See recipe carte at lesser of post for ingredient quantities and full instructions

Cut meat into one-inch cubes, discard any big pieces of fatty. Fat marbleized into the meat is fine!

Flavour beef with pepper, garlic common salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss once more. Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker.

Coating beef in flour mixture and searing in a skillet to make Slow Cooker Beef Stew.

Melt 1 Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants upwards from the pot. Add a splash of wine to help loosen if necessary. Transfer to the Slow Cooker.

Seared Beef in a Slow Cooker next to sauteed onions in a pot.

Add all remaining ingredients except for the peas, corn starch, and 2 Tablespoons of common cold butter. Rut on low for 8 hours or high for iv hours, until the vegetables are softened and the potatoes are fork tender.

Add the peas during the last 15 minutes of cooking. To thicken, combine one/4 cup cold water + three Tablespoons corn starch and slowly stir it into the goop. It volition go on to thicken upon continuing. Turn off heat and remove the bay leaves and rosemary stem. Add browning and seasoning sauce.

Slow Cooker Beef Stew before and after cooking.

Best Beefiness for Stew

  • Chuck roasts-The best option. It is preferred over other cuts because of the connective tissue, which makes it more tender. (Bonus: It's also a less expensive cutting than other types.)
  • Rump roasts
  • Bottom rounds

Best Potatoes to Use

Yukon Gold and Ruby-red Potatoes are best for stews as they have less starch content and hold upwards much ameliorate than russet potatoes, which tend to fall apart and pause down into the stew.

Searing the Meat

Searing the beef adds a overnice color, flavor, and texture for the stew, it also creates a dainty base to soften up the onions and garlic. The remnants from the meat are loosened up with butter/vino and transferred to the Irksome Cooker for the ultimate season base.

Sear only long enough to give the exterior a crisp texture, don't cook it all the way through. 45 seconds per side is all it takes.

Can You Put Raw Beef in the Slow Cooker?

Yes. If you don't accept fourth dimension to sear the meat, you lot can toss it in the flour mixture and place it right in the Slow Cooker along with the uncooked onions and garlic.

Ruby-red Vino Substitute

An equal amount of beef goop or cherry-red grape juice may be used instead of vino, along with 2 Tablespoons of Red Vino Vinegar. The acidity helps to intermission down and tenderize the meat.

For an Irish twist on this recipe, utilise 1 loving cup of actress stout Guinness instead of vino.

Pro Tips

  • Handle the beefiness least amount possible for extra juicy, tender results. Otherwise you'll crusade juices to run right out of it which will get in tough.
  • Swirl in 2 Tablespoons of common cold butter at the very end for a smooth, velvety finish. This is a technique that chefs use called "Monter au beurre".
  • Optional ingredient additions includecelery, green beans, parsnips, and sugariness potatoes.

Storage

Shop in an closed container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

(Amazon chapter links)- Bank check out all of my kitchen essentials hither.

  • Kitchen tongs brand it really easy to delicately handle the meat to place it into the pot for searing information technology and to remove information technology afterward.
  • I have this Crock Pot which allows you lot to sear meat right on the stove-meridian. Information technology likewise automatically switches to warm in one case the cooking time is up.
  • Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an even richer darker colour.

What to Serve with Beef Stew

  • Cornbread
  • Easy Buttermilk Biscuits
  • Paula Deen'southward Corn Casserole Recipe
  • Mashed Potatoes
  • Copycat Texas Roadhouse Rolls
  • Cheddar Bay Biscuits

Attempt These Next

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A ladle scooping Beef Stew up from a Slow Cooker.

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A close up view of Slow Cooker Beef Stew with beef, potatoes, carrots, peas, and red wine.

This traditional Beef Stew is loaded with tender bites of juicy beefiness, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. Information technology's the BEST Irksome Cooker recipe for Fall and Wintertime.

  • 1/4 cup flour
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • 2 ½ pounds stew meat, meet notes
  • 3-6 tablespoons olive oil
  • 3 Tablespoons cold butter, separated
  • 2 cups yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup high-quality cabernet sauvignon, merlot works likewise. See notes.
  • iv cups beef broth
  • 2 tsp better than bouillon, or two beefiness burgoo cubes
  • two Tablespoons Worcestershire Sauce
  • iii Tablespoons Tomato Paste
  • five medium carrots, cut into ¼ inch cubes
  • 1 lb. baby Yukon gold potatoes, halved or quartered
  • 2 bay leaves
  • i big co-operative rosemary
  • ane cup frozen peas
  • 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
  • 2-3 drops Kitchen Boutonniere Browning + Seasoning Sauce , (Optional)- Adds an even richer darker color.

  • Cut meat into 1-inch cubes, discard whatever large pieces of fat. Fat marbleized into the meat is fine!

  • Sprinkle beef with blackness pepper, garlic salt, and celery common salt. Toss to coat. Sprinkle flour over the meat and toss again.

  • Rut 3 Tablespoons olive oil in a large skillet over medium high rut. Add together the meat in batches, don't overcrowd the pan). Chocolate-brown on each side for 45 seconds. Add more oil if needed. Transfer to tiresome cooker.

  • Reduce heat to medium and melt ane Tablespoon butter. Add together onions and cook for 5 minutes. Add garlic and cook for ane minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This volition give the soup lots of good flavour. If necessary, add together a splash of wine to aid loosen it. Transfer the onions/garlic mixture to the slow cooker.

  • Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.

  • Cook on low for seven ½ to viii hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.

  • Add the peas during the terminal 15 minutes of cooking.

  • Optional: To thicken, combine ¼ cup Cold water with 3 Tablespoons of cornstarch. Slowly add information technology to the stew, stirring to contain. It will go along to thicken upon standing.

  • Plow off the oestrus. Remove the bay leaves and rosemary stem. Swirl in ii tablespoons of cold butter for a polish, velvety end. This is a technique that chefs use chosen "Monter au Beurre".

    Optional: Add together 3 drops of Kitchen Bouquet for an even darker color.

Storage

Shop in an closed container and refrigerate for upwards to iii days or freeze for up to iii months.

Best cuts of Beefiness for Stew

• Chuck roasts (the best option)
• Rump roasts
• Bottom rounds

You lot can also flavor and sear a whole roast for about 8 minutes total, and and then cut it into cubes. This results in less wet loss, but there is also less surface surface area to flavour and add a seared texture to.

Notation 2: Red Wine Substitute

An equal amount of beef broth or red grape juice may exist used instead of wine, along with ii Tablespoons of Reddish Wine Vinegar. The acerbity helps to interruption downward and tenderize the meat.

For an Irish gaelic twist on this recipe, use one cup of extra stout Guinness instead of wine.

Optional ingredient additions

Celery, green beans, parsnips, and sweet potatoes.

Calories: 507 kcal , Carbohydrates: 35 chiliad , Protein: 49 grand , Fat: xviii g , Saturated Fat: 7 g , Cholesterol: 132 mg , Sodium: 1035 mg , Potassium: 1377 mg , Fiber: 5 thousand , Sugar: 7 g , Vitamin A: 658 IU , Vitamin C: 41 mg , Calcium: 93 mg , Iron: 6 mg

Course: Main Course, Soup

Cuisine: American