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!
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.
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.
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.
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.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– To measure out the seasonings.
- Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
- Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
- Soup Bowls –(I love these!)
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
What to Serve with Beef Stew
- Cornbread
- Easy Buttermilk Biscuits
- Paula Deen’s Corn Casserole Recipe
- Mashed Potatoes
- Copycat Texas Roadhouse Rolls
- Cheddar Bay Biscuits
Try These Next
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Slow Cooker Beef Stew
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
- 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.
The beef stew turned out amazing, the beef was falling apart tender and had such an amazing flavor. I recommend this recipe to anyone.
Excellent!! I am so happy to hear that Chris, thank you so much for taking the time to share how it came out! 🙂 -Stephanie
This recipe is fabulous! I have been searching for a flavorful stew and this is it. I used the Guinness substitute, highly recommend. Quite delicious. Perfect Sunday winter meal, plenty left over for lunches too. Thanks for making life easier!!
You’re very welcome Meg! I’m so happy this was such a hit, thanks so much for the great review!💖
I made the best stew in my life yesterday. My husband agrees. I did change a few things. I didn’t have fresh garlic so I used powdered and no wine so I used unsalted beef broth (my husband is on low sodium). No rosemary so I used dried Italian seasoning. The label said it contained rosemary and thyme and oregano. I wasn’t going to have time for much preparation so I cut up the Yukon gold potatoes and put them in a bowl of cold water in the fridge. I also browned the meat and onions the night before and left in the fridge. The next day all I had to do was cut a few carrots (a pound of baby carrots cut in half) and add all the liquids and the Italian seasoning and the meat, onions and potatoes from the fridge. A hour before serving I added the frozen peas and a little frozen corn and I did use the cornstarch and water at that time too. I also added the butter at the end. Served it with cornbread. It was really delicious. We are looking forward to the leftovers.
I’m so happy that you enjoyed it Patricia! Thank you so much for taking the time to leave a review! 🙂 -Stephanie
Made this stew the first time and followed the recipe (but no wine) and it came out great. The taste of the leftovers was even better as the flavor soaked in. Making it again and this time I’ve added celery and some mushrooms. I know it will be as good if not better. Thanks for a great recipe!!
I am so happy to hear that you loved the recipe Robert, thank you so much for taking the time to leave a review, I really appreciate it!! -Stephanie
What a great beef stew ! I added some Cabernet wine – added a delicious flavor ! I’m not usually a beef stew liver – but this has changed my mind 👍
I am so happy that you enjoyed it! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
This stew recipe is SO GOOD!! I love the rich, bold flavor; it was perfect. I found the recipe after I went grocery shopping and I didn’t have rosemary or peas, but I don’t think I missed anything not having them. This will be my go-to beef stew recipe from now on. Delicious!
I’m so happy you enjoyed this cozy meal Teri! Thanks so much for taking the time to leave a review!💗
Very yummy! I followed recipe and added extra tomato sauce (about 1 cup) that I had left over. Also, realized I forgot to buy beef broth for the recipe, so I ended up using chicken broth. Still tasted great!
I’m so happy this was a success Cindi! Thanks so much for the great review!💗
Used 1 lb beef stew meat from Costco, cut the ingredients in half, cooked for 6 hrs on low. Forgot to halve the rosemary (from my planter) so lesson learned there. Very good recipe. Just one suggestion and that would be to move the first two sentences in #9 above #8 – the rosemary & bay leaf should be removed before adding the cornstarch slurry. Needed some additional salt (or soy sauce) before serving. Very good, will make again, thank you.
So glad that you enjoyed it! 🙂 I moved the rosemary/bay leaf instruction per your suggestion, but removing at any point toward the end is fine!
Made it last week wouldn’t change a thing . Wife and I thought it was Wonderful
I am SO happy that you loved it Don!!! Thank you so much!
I love beef stew and this is by far my favorite recipe for it. I’ve made it several times now and it always turns out fantastic. Thank you for the recipe!
You’re very welcome Erin! This is one of my coziest recipes, I’m so happy you’re enjoying it! Thanks so much for taking the time to leave a review!💖
The stew was delicious.i was so ravenous for it.
I’m so happy that you loved it Christopher, thank you so much!!! -Stephanie