This traditional Beefiness Stew is the best Slow Cooker recipe for Fall and Winter. It'southward loaded with tender bites of juicy beef, aureate potatoes, carrots, peas, carmine wine, onions, garlic, and a hearty beefiness broth. Serve it with warm biscuits, cornbread, or fifty-fifty over mashed potatoes.

Be 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 basin of rich and flavorful beef stew. Information technology's such a traditional Fall and Wintertime comfort nutrient. I've been working on slight variations of this recipe for yearsand I accept to say, this version is definitely the all-time 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 another.

Let's get into everything y'all need to know. From the what cuts of beef to use, the all-time potatoes for stew,  pro tips, storage, and more:

How to Make It

Run into recipe bill of fare at bottom of post for ingredient quantities and total instructions

Cut meat into ane-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!

Season beef with pepper, garlic table 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.

Cook i Tablespoon of butter and soften the onions and garlic, scraping up whatsoever meat remnants upwardly from the pot. Add together 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 together all remaining ingredients except for the peas, corn starch, and 2 Tablespoons of cold butter. Heat on low for eight hours or high for 4 hours, until the vegetables are softened and the potatoes are fork tender.

Add together the peas during the final 15 minutes of cooking. To thicken, combine 1/iv cup common cold water + 3 Tablespoons corn starch and slowly stir it into the goop. It will continue to thicken upon standing. Turn off oestrus and remove the bay leaves and rosemary stem. Add browning and seasoning sauce.

Slow Cooker Beef Stew before and after cooking.

Best Beef for Stew

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

All-time Potatoes to Use

Yukon Gold and Red Potatoes are best for stews equally they have less starch content and hold up much better than russet potatoes, which tend to autumn apart and break down into the stew.

Searing the Meat

Searing the beefiness adds a nice color, flavour, and texture for the stew, it also creates a prissy base to soften upwardly the onions and garlic. The remnants from the meat are loosened up with butter/wine and transferred to the Wearisome Cooker for the ultimate flavor base.

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

Can You Put Raw Beef in the Slow Cooker?

Yes. If yous don't accept fourth dimension to sear the meat, you can toss information technology in the flour mixture and place it correct in the Deadening Cooker along with the uncooked onions and garlic.

Red Vino Substitute

An equal amount of beef broth or red grape juice may be used instead of vino, forth with ii Tablespoons of Red Wine Vinegar. The acidity helps to suspension down and tenderize the meat.

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

Pro Tips

  • Handle the beef to the lowest degree amount possible for actress juicy, tender results. Otherwise y'all'll cause juices to run correct out of information technology which volition make information technology tough.
  • Swirl in 2 Tablespoons of common cold butter at the very end for a smooth, velvety finish. This is a technique that chefs employ called "Monter au beurre".
  • Optional ingredient additions includecelery, light-green beans, parsnips, and sugariness potatoes.

Storage

Store in an airtight container and refrigerate for up to iii days or freeze for upwardly to iii months.

Tools For This Recipe

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

  • Kitchen tongs make information technology really like shooting fish in a barrel to delicately handle the meat to place it into the pot for searing it and to remove it afterward.
  • I have this Crock Pot which allows you to sear meat right on the stove-meridian. It also automatically switches to warm one time the cooking fourth dimension is up.
  • Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an even richer darker color.

What to Serve with Beef Stew

  • Cornbread
  • Like shooting fish in a barrel Buttermilk Biscuits
  • Paula Deen's Corn Casserole Recipe
  • Mashed Potatoes
  • Copycat Texas Roadhouse Rolls
  • Cheddar Bay Biscuits

Try 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 beef, aureate potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef goop. Information technology'southward the BEST Slow Cooker recipe for Autumn and Winter.

  • 1/4 cup flour
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • 2 ½ pounds stew meat, see notes
  • three-half-dozen tablespoons olive oil
  • 3 Tablespoons common cold butter, separated
  • two cups xanthous onion, diced
  • 4 cloves garlic, minced
  • 1 cup high-quality cabernet sauvignon, merlot works as well. Come across notes.
  • 4 cups beef broth
  • 2 tsp better than burgoo, or ii beefiness bouillon cubes
  • ii Tablespoons Worcestershire Sauce
  • 3 Tablespoons Tomato Paste
  • five medium carrots, cut into ¼ inch cubes
  • i lb. baby Yukon gilded potatoes, halved or quartered
  • 2 bay leaves
  • ane big branch rosemary
  • 1 cup frozen peas
  • 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
  • 2-three drops Kitchen Bouquet Browning + Seasoning Sauce , (Optional)- Adds an fifty-fifty richer darker color.

  • Cut meat into one-inch cubes, discard any large pieces of fat. Fatty marbleized into the meat is fine!

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

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

  • Reduce heat to medium and melt 1 Tablespoon butter. Add onions and melt for v minutes. Add together garlic and cook for 1 minute. Utilize a silicone spatula to clean the bottom of the pan, removing whatever brown remnants. This will give the soup lots of skillful flavor. If necessary, add together a splash of vino to help loosen it. Transfer the onions/garlic mixture to the slow cooker.

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

  • Melt 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 together the peas during the final 15 minutes of cooking.

  • Optional: To thicken, combine ¼ cup Common cold water with three Tablespoons of cornstarch. Slowly add information technology to the stew, stirring to incorporate. Information technology will continue to thicken upon standing.

  • Plough off the heat. Remove the bay leaves and rosemary stem. Swirl in two tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called "Monter au Beurre".

    Optional: Add iii drops of Kitchen Bouquet for an even darker colour.

Storage

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

All-time cuts of Beef for Stew

• Chuck roasts (the all-time option)
• Rump roasts
• Lesser rounds

Yous can also season and sear a whole roast for about 8 minutes full, and and then cutting it into cubes. This results in less wet loss, but there is likewise less surface area to season and add a seared texture to.

Note 2: Red Wine Substitute

An equal corporeality of beef broth or reddish grape juice may be used instead of wine, along with 2 Tablespoons of Red Wine Vinegar. The acidity helps to break downwards and tenderize the meat.

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

Optional ingredient additions

Celery, green beans, parsnips, and sweetness potatoes.

Calories: 507 kcal , Carbohydrates: 35 g , Poly peptide: 49 thousand , Fat: 18 g , Saturated Fat: vii 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 , Atomic number 26: half-dozen mg

Course: Main Course, Soup

Cuisine: American