This traditional Beef Stew is the best Deadening Cooker recipe for Fall and Wintertime. It's loaded with tender bites of juicy beef, aureate potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef 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 basin of rich and flavorful beef stew. Information technology's such a traditional Fall and Winter comfort food. I've been working on slight variations of this recipe for yearsand I take to say, this version is definitely the best ever.

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

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

How to Make It

Meet recipe card at bottom of post for ingredient quantities and total instructions

Cut meat into 1-inch cubes, discard any large pieces of fatty. Fatty 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 again. 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 upwards any meat remnants up from the pot. Add a splash of wine to help loosen if necessary. Transfer to the Dull 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 loftier for 4 hours, until the vegetables are softened and the potatoes are fork tender.

Add the peas during the final 15 minutes of cooking. To thicken, combine 1/4 cup cold water + 3 Tablespoons corn starch and slowly stir it into the broth. Information technology will go on to thicken upon standing. 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 Beef 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 as well a less expensive cut than other types.)
  • Rump roasts
  • Lesser rounds

Best Potatoes to Use

Yukon Gold and Red Potatoes are best for stews as 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 beef adds a nice color, flavour, and texture for the stew, it likewise creates a overnice base to soften upward the onions and garlic. The remnants from the meat are loosened upwardly with butter/wine and transferred to the Dull Cooker for the ultimate flavor base of operations.

Sear merely long enough to give the exterior a well-baked texture, don't melt it all the way through. 45 seconds per side is all it takes.

Can You Put Raw Beef in the Ho-hum Cooker?

Aye. If yous don't accept time to sear the meat, you can toss it in the flour mixture and identify it correct in the Slow Cooker forth with the uncooked onions and garlic.

Red Vino Substitute

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

For an Irish twist on this recipe, employ 1 loving cup of extra stout Guinness instead of wine.

Pro Tips

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

Storage

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

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Kitchen tongs make information technology actually piece of cake to delicately handle the meat to place it into the pot for searing information technology and to remove it afterward.
  • I take this Crock Pot which allows you to sear meat right on the stove-summit. Information technology too automatically switches to warm once the cooking time is up.
  • Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an fifty-fifty richer darker color.

What to Serve with Beef Stew

  • Cornbread
  • Like shooting fish in a barrel Buttermilk Biscuits
  • Paula Deen'south 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, golden potatoes, carrots, peas, reddish wine, onions, garlic, and a hearty beef broth. Information technology's the Best Slow Cooker recipe for Fall and Wintertime.

  • i/four cup flour
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • 2 ½ pounds stew meat, come across notes
  • 3-6 tablespoons olive oil
  • three Tablespoons cold butter, separated
  • 2 cups yellow onion, diced
  • 4 cloves garlic, minced
  • one cup high-quality cabernet sauvignon, merlot works equally well. See notes.
  • 4 cups beefiness broth
  • two tsp ameliorate than bouillon, or 2 beefiness bouillon cubes
  • ii Tablespoons Worcestershire Sauce
  • 3 Tablespoons Lycopersicon esculentum Paste
  • 5 medium carrots, cut into ¼ inch cubes
  • ane lb. baby Yukon gold potatoes, halved or quartered
  • two bay leaves
  • one big branch rosemary
  • one loving cup frozen peas
  • 1/4 cup Cold Water + iii tablespoons Corn Starch, Optional
  • 2-iii drops Kitchen Bouquet Browning + Seasoning Sauce , (Optional)- Adds an even richer darker color.

  • Cut meat into 1-inch cubes, discard any big pieces of fat. Fatty marbleized into the meat is fine!

  • Sprinkle beefiness with black pepper, garlic salt, and celery salt. Toss to glaze. Sprinkle flour over the meat and toss again.

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

  • Reduce heat to medium and cook one Tablespoon butter. Add onions and melt for 5 minutes. Add together garlic and melt for 1 minute. Employ a silicone spatula to clean the bottom of the pan, removing any brownish remnants. This will requite the soup lots of good season. If necessary, add a splash of wine to assistance loosen it. Transfer the onions/garlic mixture to the deadening cooker.

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

  • Cook on low for vii ½ to 8 hours or loftier for 3½ to iv hours, until the vegetables are softened and the potatoes are fork tender.

  • Add together the peas during the last fifteen minutes of cooking.

  • Optional: To thicken, combine ¼ loving cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon continuing.

  • Turn off the heat. Remove the bay leaves and rosemary stem. Swirl in 2 tablespoons of cold butter for a polish, velvety terminate. This is a technique that chefs utilise called "Monter au Beurre".

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

Storage

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

Best cuts of Beef for Stew

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

You tin can also season and sear a whole roast for well-nigh eight minutes total, and then cut it into cubes. This results in less moisture loss, but there is likewise less surface area to season and add a seared texture to.

Notation 2: Red Wine Substitute

An equal amount of beef broth or blood-red grape juice may be used instead of wine, along with two Tablespoons of Red Wine Vinegar. The acerbity helps to break downwardly and tenderize the meat.

For an Irish twist on this recipe, use 1 cup of extra stout Guinness instead of vino.

Optional ingredient additions

Celery, green beans, parsnips, and sweet potatoes.

Calories: 507 kcal , Carbohydrates: 35 thousand , Protein: 49 g , Fat: xviii thousand , Saturated Fat: seven one thousand , Cholesterol: 132 mg , Sodium: 1035 mg , Potassium: 1377 mg , Cobweb: 5 g , Carbohydrate: 7 g , Vitamin A: 658 IU , Vitamin C: 41 mg , Calcium: 93 mg , Atomic number 26: vi mg

Course: Chief Class, Soup

Cuisine: American