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 and Pork Stew recipes 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 complement 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.
- 6-Quart Slow Cooker– This has a digital timer and a locking lid.
- 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
- Chicken Enchilada Soup
- Slow Cooker Short Ribs
- Clam Chowder
- Chicken Stew
- Chicken Corn Chowder
- Chicken Vegetable Soup
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Slow Cooker Beef Stew
Ingredients
- 2 ½ pounds stew meat, see notes
- ½ teaspoon EACH: black pepper, garlic salt, celery salt
- 1/4 cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon, or merlot. See notes.
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
- 5 medium carrots, cut into 1-inch chunks
- 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.
Equipment
- 1 6-Quart Slow Cooker or larger
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. Add a splash of wine and use a silicone spatula to deglaze the pan, loosening up any brown remnants. This will give the stew lots of good flavor. 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.
🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚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 🍀☦️
Thank you! Happy St. Paddy’s Day!💖
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.
Amazing! Made this tonight and everyone LOVED it! Best beef stew I’ve made. The flavour is perfect!
Nice work Becky, sounds like you nailed it! Thanks so much for taking the time to leave a review!💖
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 🙂
This was amazing! My husband said it is a keeper. I make an awesome beef stew but this one tops it! It is more time-consuming than just dumping and going but worth it. Thank you for this recipe. I have not made anything on your site that hasn’t been a “keeper”. 💗
I’m sooo happy that you loved the Beef Stew Denise!! I agree, well worth the effort every time. ❤️ Thank you sooo much for taking the time to leave a review. I’m so glad that you’re loving my recipes!!
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 🙂
The best beef stew I’ve ever made and the best I’ve eaten anywhere! Followed the recipe to a T .
I’m soooo happy to hear that Debra!! Thank you so much for the review!! ❤️❤️❤️
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.
Thanks so much for the great review Laisha! I’m happy you were able to tweak the salt to your liking. Thanks again!
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
Is that French for add the butter???🤣🤣🤣
The French term translates to “mount with butter” or in everyday terms, to finish a sauce with butter. 😄
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.
Nice work Ron! I’m so happy it was such a success, sounds like your wife approved! Thanks so much for taking the time to leave a review!❤️