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, cherry-red wine, onions, garlic, and a hearty beef broth. Serve it with warm biscuits, cornbread, or fifty-fifty over mashed potatoes.

Be sure to endeavor my Crock Pot Roast recipe next!

A white bowl filled with Slow Cooker Beef Stew with a spoon in the background.

Boring Cooker Beef Stew

Who doesn't love a hearty bowl of rich and flavorful beef stew. It's such a traditional Fall and Winter condolement 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 and then well, and the quantities of each are perfect, with no ingredient overpowering some other.

Permit's get into everything you lot demand to know. From the what cuts of beef to employ, the best potatoes for stew,  pro tips, storage, and more:

How to Get in

Encounter recipe menu at bottom of mail for ingredient quantities and full instructions

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

Season beef with pepper, garlic common salt, and celery table salt. Toss to coat. Sprinkle flour over the meat and toss over 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.

Cook 1 Tablespoon of butter and soften the onions and garlic, scraping upwards whatever meat remnants up from the pot. Add together a splash of wine to assist 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 2 Tablespoons of 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 cup cold water + 3 Tablespoons corn starch and slowly stir it into the goop. It will continue to thicken upon standing. Turn off heat and remove the bay leaves and rosemary stalk. Add together browning and seasoning sauce.

Slow Cooker Beef Stew before and after cooking.

Best Beefiness for Stew

  • Chuck roasts-The best option. It is preferred over other cuts because of the connective tissue, which makes information technology more tender. (Bonus: It's also a less expensive cutting 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 upwards much better than russet potatoes, which tend to autumn apart and suspension downwards into the stew.

Searing the Meat

Searing the beefiness adds a overnice colour, season, 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 season base.

Sear merely long plenty to give the outside a crisp texture, don't cook it all the way through. 45 seconds per side is all it takes.

Can You Put Raw Beefiness in the Slow Cooker?

Yeah. If you lot don't have time to sear the meat, you can toss it in the flour mixture and place it correct in the Slow Cooker along with the uncooked onions and garlic.

Carmine Wine Substitute

An equal amount of beefiness broth or red grape juice may be used instead of wine, forth with 2 Tablespoons of Cherry Wine Vinegar. The acidity helps to suspension downward and tenderize the meat.

For an Irish gaelic twist on this recipe, use i cup of extra stout Guinness instead of wine.

Pro Tips

  • Handle the beef to the lowest degree amount possible for extra juicy, tender results. Otherwise you'll crusade juices to run right out of information technology which volition arrive tough.
  • Swirl in ii Tablespoons of cold butter at the very cease for a smoothen, velvety finish. This is a technique that chefs use chosen "Monter au beurre".
  • Optional ingredient additions includecelery, green beans, parsnips, and sweet potatoes.

Storage

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

Tools For This Recipe

(Amazon affiliate links)- Bank check out all of my kitchen essentials hither.

  • Kitchen tongs make it really piece of cake to delicately handle the meat to place it into the pot for searing it and to remove it later on.
  • I take this Crock Pot which allows y'all to sear meat right on the stove-acme. It as well automatically switches to warm once the cooking fourth dimension is up.
  • Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an even richer darker colour.

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

Endeavor These Side by side

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

  • one/4 cup flour
  • ½ teaspoon blackness pepper
  • ½ teaspoon garlic table salt
  • ½ teaspoon celery salt
  • 2 ½ pounds stew meat, see notes
  • 3-vi tablespoons olive oil
  • 3 Tablespoons common cold butter, separated
  • 2 cups yellow onion, diced
  • four cloves garlic, minced
  • 1 loving cup high-quality cabernet sauvignon, merlot works likewise. See notes.
  • 4 cups beefiness goop
  • 2 tsp improve than bouillon, or 2 beefiness bouillon cubes
  • 2 Tablespoons Worcestershire Sauce
  • three Tablespoons Tomato Paste
  • five medium carrots, cut into ¼ inch cubes
  • 1 lb. baby Yukon gilded potatoes, halved or quartered
  • two bay leaves
  • ane large branch rosemary
  • 1 cup frozen peas
  • 1/four cup Cold Water + iii tablespoons Corn Starch, Optional
  • 2-3 drops Kitchen Boutonniere Browning + Seasoning Sauce , (Optional)- Adds an fifty-fifty richer darker color.

  • Cut meat into i-inch cubes, discard whatsoever large pieces of fatty. Fat marbleized into the meat is fine!

  • Sprinkle beef with blackness pepper, garlic common salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss over again.

  • Heat three 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 together more oil if needed. Transfer to slow cooker.

  • Reduce estrus to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add together garlic and cook for 1 infinitesimal. Use a silicone spatula to clean the lesser of the pan, removing any brown remnants. This will give the soup lots of expert 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 common cold butter.

  • Melt on low for seven ½ to eight hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.

  • Add the peas during the concluding 15 minutes of cooking.

  • Optional: To thicken, combine ¼ cup Common cold h2o with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. Information technology will proceed to thicken upon standing.

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

    Optional: Add iii drops of Kitchen Bouquet for an fifty-fifty darker color.

Storage

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

All-time cuts of Beef for Stew

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

You can too season and sear a whole roast for about 8 minutes full, and and then cut information technology into cubes. This results in less moisture loss, but in that location is as well less area to flavor and add together a seared texture to.

Notation 2: Red Wine Substitute

An equal amount of beef broth or red grape juice may be used instead of vino, along with ii Tablespoons of Ruby-red Wine Vinegar. The acidity helps to intermission down and tenderize the meat.

For an Irish gaelic twist on this recipe, use 1 cup of extra stout Guinness instead of wine.

Optional ingredient additions

Celery, green beans, parsnips, and sweet potatoes.

Calories: 507 kcal , Carbohydrates: 35 thou , Protein: 49 grand , Fat: 18 thousand , Saturated Fat: 7 thou , Cholesterol: 132 mg , Sodium: 1035 mg , Potassium: 1377 mg , Fiber: 5 g , Carbohydrate: vii chiliad , Vitamin A: 658 IU , Vitamin C: 41 mg , Calcium: 93 mg , Iron: 6 mg

Class: Main Class, Soup

Cuisine: American