The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

Slow Cooker Beef Stew

This traditional Beef Stew is the best Slow Cooker recipe for Fall and Winter. It’s loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. Serve it with warm biscuits, cornbread, or even 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 bowl of rich and flavorful beef stew. It’s such a traditional Fall and Winter comfort food. I’ve been working on slight variations of this recipe for years and I have 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 another.

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

How to Make It

See recipe card at bottom of post for ingredient quantities and full instructions

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

Season beef with pepper, garlic 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 up any meat remnants up 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 cold butter. Heat on low for 8 hours or high for 4 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 1/4 cup cold water + 3 Tablespoons corn starch and slowly stir it into the broth. It will continue 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 also a less expensive cut than other types.)
  • Rump roasts
  • Bottom 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 fall apart and break down into the stew.

Searing the Meat

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

Sear just 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 have time to sear the meat, you can toss it in the flour mixture and place it right in the Slow Cooker along with the uncooked onions and garlic.

Red Wine Substitute

An equal amount of beef broth or red grape juice may be used instead of wine, 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, use 1 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 make it tough.
  • Swirl in 2 Tablespoons of 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 include celery, green beans, parsnips, and sweet potatoes.
  • This recipe is in The Cozy Cookbook on page 47!

Storage

  • Store in an airtight container and refrigerate for up 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 it really easy 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-top. It also automatically switches to warm once the cooking time is up.
  • Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an even richer darker color.

What to Serve with Beef Stew

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

A ladle scooping Beef Stew up from a Slow Cooker.

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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

Slow Cooker Beef Stew

4.98 from 464 ratings
This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. It's the BEST Slow Cooker recipe for Fall and Winter.

Ingredients

  • 2 ½ pounds stew meat, see notes
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • 1/4 cup flour
  • 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 as well. See notes.
  • 4 cups beef broth
  • 2 tsp better than bouillon, or 2 beef bouillon cubes
  • 2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Tomato Paste
  • 5 medium carrots, cut into chunks, about 1-inch
  • 1 lb. baby Yukon gold potatoes, halved or quartered
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
  • 2-3 drops Gravy Master, (Optional)- Adds an even richer darker color.

Instructions

  • Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
  • Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
  • Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
  • Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine 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 2 tablespoons of cold butter.
  • Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
  • Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
  • Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
  • Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.
    Optional: Add 3 drops of Gravy Master for an even darker color.

Notes

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

Best cuts of Beef for Stew
• Chuck roasts (the best option)
• Rump roasts
• Bottom rounds
You can also season and sear a whole roast for about 8 minutes total, and then cut it into cubes. This results in less moisture loss, but there is also less surface area to season and add a seared texture to.

Red Wine Substitute
  • An equal amount of beef broth or red grape juice may be used instead of wine, 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, use 1 cup of extra stout Guinness instead of wine.

Optional ingredient addition: Celery, green beans, parsnips, and sweet potatoes.

This recipe is in The Cozy Cookbook on page 47!

Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 507kcal, Carbohydrates: 35g, Protein: 49g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 132mg, Sodium: 1035mg, Potassium: 1377mg, Fiber: 5g, Sugar: 7g, Vitamin A: 658IU, Vitamin C: 41mg, Calcium: 93mg, Iron: 6mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Order The Cozy Cookbook!

Easy Recipes. Extra Comfort.

Order your copy today!

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




1,272 comments on “Slow Cooker Beef Stew”

  1. 🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚HAPPY ST PADDYS DAY TO ALL………
    YOUR STEW SOUNDS YUMMY…  I START OFF WITH WATER THEN ADD THE  REST……I ADD TURNIPS AND PARSNIPS ALONG WITH THE REST PLUS ONE CAN OF S&W STEWED TOMATOES  ITALIAN STYLE JUICE AND ALL  AND THE BEEF BROTH……………………THEN AT THE END I PITCH IN A HAND FULL OF SHREDDED  CABBAGE………DELISH 🍀☦️

  2. Mine is in the crockpot as I type (5 hours in on low).  Can’t wait to try it, it smells so good!  Question… at what point do I add the cornstarch slurry?  At the end of cooking, when it’s just about done?   Thank you in advance.  

    • Hi Hilary! It’s the second to last step in the written recipe, it’s an optional add on at the end, when cooking is done. Enjoy!

      • I thought so, but wanted to double check, thank you!  Truly a great recipe! Easier than I expected.  Will make it again.  

  3. Amazing! Made this tonight and everyone LOVED it! Best beef stew I’ve made. The flavour is perfect!

  4. The ONLY slow cooker Beef Stew recipe you need! I’ve made this three times now and it’s always delicious. I didn’t have tomato paste this last time and I do not use the brown bouquet and it tastes the same. It takes a bit of prep time to sear the beef but worth the effort. I have purchased pre cut beef stew from the butcher and that’s a great time saver. I use a bag of baby carrots, le seur canned peas and red potatoes . Merlot or Cabernet when you saute your onions and garlic. Cornstarch for thickening and the cold butter at the end YUM !! Thank you Cozy Cook

    • I am thrilled that you love it Kelly!!! I got hungry just reading your review!! LOL. Thank you so much for taking the time to share, I really appreciate it!! -Stephanie 🙂

  5. Best stew I’ve ever made. Loved it so much I made it for company & it got rave reviews. The wine really makes it so good. Makes a lot of gravy but I use the leftover gravy to make a savory beef & vegetable soup. I will always use this recipe going forward. So glad I found it!

    • I’m so happy that you loved it Donna, and that it was a hit with company too!! Thank you so much for the review, I really appreciate it! -Stephanie 🙂

  6. The best beef stew I’ve ever made and the best I’ve eaten anywhere! Followed the recipe to a T .  

  7. Amazing 10/10 definitely recommend! I’m currently making this for the second time last time I felt like it was too salty so I used a little less salt but otherwise it was delicious and so easy to make.

  8. This recipe is definitely for the books! I followed the recipe to a T except I didn’t have celery salt and I added green beans when I added the peas. Turned out amazing!! I’ve struggled finding a stew that didn’t call for a bottle of wine that ended up tasting like the wine added. This did not just taste like the Cabernet. It was super flavorful 😊

    • I’m sooo happy that you loved it Heidi, and that you loved the balanced flavors with the wine as well! Thank you so much for taking the time to leave a review!! ❤️ -Stephanie

  9. Is that French for add the butter???🤣🤣🤣

  10. Made this today. My wife said it’s the best stew she has ever tasted.

    I followed the recipe to a T and it turned out wonderful. The beef was fall apart tender and the vegetable retained some firmness. The thickened gravy was marvelous. This recipe is definitely a keeper and form now on it’s the only one I’ll use. Well not quite to a T. Near the end I added about 8 oz of sautéed button mushrooms which I halved before sauteing.

As Seen On…