This traditional Beef Stew is the best Slow Cooker recipe for Fall and Wintertime. It's loaded with tender bites of juicy beef, aureate potatoes, carrots, peas, ruby 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 adjacent!

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 Autumn and Wintertime comfort food. I've been working on slight variations of this recipe for yearsand I have to say, this version is definitely the all-time 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'due south get into everything you need to know. From the what cuts of beef to utilise, the all-time potatoes for stew,  pro tips, storage, and more than:

How to Make It

See recipe card at lesser 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!

Flavor beef with pepper, garlic common salt, and celery common 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 Dull Cooker.

Coating beef in flour mixture and searing in a skillet to make Slow Cooker Beef Stew.

Cook i Tablespoon of butter and soften the onions and garlic, scraping upwardly any meat remnants up from the pot. Add a splash of wine to help loosen if necessary. Transfer to the Wearisome 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 two Tablespoons of common cold butter. Estrus 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 loving cup cold water + 3 Tablespoons corn starch and slowly stir it into the broth. It will keep 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: Information technology's also a less expensive cut than other types.)
  • Rump roasts
  • Lesser rounds

Best Potatoes to Utilize

Yukon Gold and Red Potatoes are all-time for stews every bit they have less starch content and concord up much better than russet potatoes, which tend to fall autonomously and interruption 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 Deadening Cooker for the ultimate flavor base of operations.

Sear simply long enough to give the exterior a crisp texture, don't cook information technology all the way through. 45 seconds per side is all it takes.

Can You Put Raw Beef in the Tiresome Cooker?

Yes. If you don't have fourth dimension to sear the meat, you tin can toss it in the flour mixture and place it correct in the Slow Cooker forth with the uncooked onions and garlic.

Red Vino Substitute

An equal amount of beef goop 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, apply 1 cup of extra stout Guinness instead of wine.

Pro Tips

  • Handle the beef to the lowest degree amount possible for actress juicy, tender results. Otherwise yous'll crusade juices to run right out of it which will make it tough.
  • Swirl in two Tablespoons of cold butter at the very terminate for a smooth, velvety terminate. This is a technique that chefs use called "Monter au beurre".
  • Optional ingredient additions includecelery, dark-green beans, parsnips, and sweetness potatoes.

Storage

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

Tools For This Recipe

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  • Kitchen tongs brand 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 afterwards.
  • I take this Crock Pot which allows you to sear meat right on the stove-top. Information technology besides automatically switches to warm once the cooking time is upward.
  • Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an even richer darker color.

What to Serve with Beefiness Stew

  • Cornbread
  • Easy Buttermilk Biscuits
  • Paula Deen's Corn Casserole Recipe
  • Mashed Potatoes
  • Copycat Texas Roadhouse Rolls
  • Cheddar Bay Biscuits

Endeavor These Adjacent

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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 Beefiness Stew is loaded with tender bites of juicy beefiness, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. It's the BEST Slow Cooker recipe for Fall and Winter.

  • 1/4 cup flour
  • ½ teaspoon black pepper
  • ½ teaspoon garlic common salt
  • ½ teaspoon celery salt
  • 2 ½ pounds stew meat, run into notes
  • iii-vi tablespoons olive oil
  • iii Tablespoons cold butter, separated
  • 2 cups yellow onion, diced
  • 4 cloves garlic, minced
  • 1 loving cup high-quality cabernet sauvignon, merlot works also. See notes.
  • 4 cups beef broth
  • ii tsp better than burgoo, or 2 beefiness bouillon cubes
  • 2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Tomato Paste
  • 5 medium carrots, cut into ¼ inch cubes
  • 1 lb. baby Yukon gold potatoes, halved or quartered
  • 2 bay leaves
  • 1 large branch rosemary
  • one cup frozen peas
  • 1/four cup Cold H2o + 3 tablespoons Corn Starch, Optional
  • two-3 drops Kitchen Bouquet Browning + Seasoning Sauce , (Optional)- Adds an even richer darker colour.

  • Cut meat into ane-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 than oil if needed. Transfer to dull cooker.

  • Reduce estrus to medium and melt 1 Tablespoon butter. Add together onions and melt for 5 minutes. Add garlic and cook for i minute. Use a silicone spatula to clean the bottom of the pan, removing whatsoever brown remnants. This will give the soup lots of proficient flavour. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the irksome cooker.

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

  • Melt on low for seven ½ to 8 hours or high for 3½ to iv hours, until the vegetables are softened and the potatoes are fork tender.

  • Add the peas during the last 15 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 contain. It will go along to thicken upon standing.

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

    Optional: Add three drops of Kitchen Bouquet for an even darker color.

Storage

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

Best cuts of Beef for Stew

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

Yous can also season and sear a whole roast for about 8 minutes total, and and so cut it into cubes. This results in less moisture loss, just there is too less surface area to season and add a seared texture to.

Notation 2: Ruby Wine Substitute

An equal amount of beef broth or red grape juice may be used instead of vino, along with ii Tablespoons of Red Wine Vinegar. The acerbity helps to pause down 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 sweetness potatoes.

Calories: 507 kcal , Carbohydrates: 35 k , Poly peptide: 49 g , Fat: 18 g , Saturated Fat: 7 thousand , Cholesterol: 132 mg , Sodium: 1035 mg , Potassium: 1377 mg , Fiber: 5 1000 , Carbohydrate: 7 g , Vitamin A: 658 IU , Vitamin C: 41 mg , Calcium: 93 mg , Fe: 6 mg

Course: Main Course, Soup

Cuisine: American