Get my Cookbooks! 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.
- Be sure to try my Corned Beef and Cabbage recipe next!
- 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. (And try my Corned Beef and Cabbage recipe next!)
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.
I made it yesterday, and my family absolutely loved it!!
Excellent! I’m so happy to hear that Linda, thank you so much for taking the time to leave a review, you’re the best!
Made this today & it was excellent. I was not able to get the broth to thicken though. This will become my favorite stew & I look forward to trying more of your recipes!
Hi Mary!! I’m so glad that you loved it! The broth isn’t really meant to be super thick, the slurry at the end adds a little more substance, adding it over high heat will help ensure that the cornstarch gets activated! 🙂
This is hands down the best beef stew that I’ve made.
I used a quarter cup of cranberry juice instead of the red wine and still delicious!
I’m sooo happy to hear that Tara! Excellent! Thank you for sharing your red wine substitute as well! 🩷🩷🩷
Hi Stephanie thank you for the recipe.
Can I use baby carrots and mini whole potatoes if so when should they be added I’m slow cooking mine.
Hi! You can add them right at the beginning as you normally would! Enjoy!
This is a great recipe! I use it for LAMB STEW also! I tweak the recipe the as it benefits me! I rinse stew meat under water! In a gallon bag I place 3/4 cups of flour and 3 teaspoons of Kinder Buttery Garlic Salt and shake it! Then place handful of stew meat at a time in bag and give it shake. Place in pan to sear. Place in Slow Cooker! Repeat! Then I put Diced onions in pan with melted butter and actual garlic and let that cook for a little- dump in slower cooker! I then dump 1 1/2 things of Beef Broth with sliced carrots, celery and 8 whole red potatoes. I then put 3 teaspoons of BETTER than BULLION in it. Cook it low for 7.5 hours or if I get a late start then high for 4.5. Sometimes I may cook it on LOW 5 hrs and HIGH 2 hrs if I need to make sure it’s done for dinner!
I came across your recipe and had half of the ingredients already so I decided to give it a go! I don’t have the finished product yet, but it’s cooking. I have never really been taught how to cook but I’m trying my best to learn. This felt like a step in the right direction. Thanks 🥰
Wonderful! I hope you enjoy it Chels!
Mmmmmm, tastes like home cook’n. I use the brown bag method. Every pc of meat gets evenly coated. My great grandma, gramma & mother used the brown bag method. it’s simplicity at its finest & less dishes in the end. I add a bit of Herbes de Provence & celery & at the end peas & mushrooms. My wife doesn’t like mushrooms so I half whole mushrooms so she can pick them out easier. Served w/ a nice butter roll, makes my mouth water typing this. Not just for Sundays or cold weather, this is a great dish for the fam any night of the week.
Nice work! I agree, you really can make this one any night of the week. A good roll is the perfect side, I’m so happy you all enjoyed a great meal! Thanks so much for the review!🩷
Currently making the recipe and just realized my slowcooker is a tad too small to hold all the ingredients. Any suggestions for making this in a Dutch oven?
HI Nila! For a Dutch oven, I would follow steps 1-3, after searing the meat, I would add the 1/2 cup wine (don’t use the full 1 cup) and let it bubble and reduce over medium heat until reduced by half (about 5-6 minutes). Resume with step 4. Then bring to a boil, and reduce to a simmer. Add the seared beef along with any juices from the plate. Cover partially and let it bubble very gently over medium-low heat for 1-2 hours, or until the potatoes are fork tender. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil. Add the peas during the last 10 minutes of cooking. From there, you can thicken with cornstarch if desired and/or swirl in cold butter as outlined in the recipe.
Hello! Curious on the 1 cup of wine VS the splash of wine. Is this splash actually a cup or do you add the remaining wine into the crockpot?
Hi Allyson, you take a small splash from the cup of wine and use it to loosen the brown bits in the skillet, and then you put the rest of it in the crock pot.
Made this recipe yesterday and LOVED it! My husband was drinking the broth, it was so good! Didn’t have any tomato pase so substituted for tomato sauce (doubled amount) and it came out great.
Will DEFINITELY be making this again!!!
I am sooo happy to hear that Bridget, your husband and I have that in common, we both like to drink the broth! 😂 Thank you sooo much for taking the time to leave a review, you made my day!! 🩷
Hello! I am trying this recipe for the first time. I do have a question though; the beef broth; is this made with the 2 bouillon cubes or are the 2 cubes in addition to the 4 cups that is already made?
Or, do you purchase the ready-made beef broth and use that, but add the 2 cubes without dissolving them?
Thank you very much!
Hi Bonnie, the bouillon cubes are in addition to the broth, they’re not used to make the broth. They add more depth of flavor, you can crumble them into the stew when you add them. I use better than bouillon so it’s already in semi-liquid form.