This traditional Beef Stew is the best Boring 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 information technology with warm biscuits, cornbread, or fifty-fifty over mashed potatoes.

Be certain to try my Crock Pot Roast recipe next!

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

Slow Cooker Beef Stew

Who doesn't honey a hearty basin of rich and flavorful beef stew. It'south such a traditional Fall and Wintertime comfort nutrient. I've been working on slight variations of this recipe for yearsand 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 become into everything you demand to know. From the what cuts of beefiness to apply, the all-time potatoes for stew,  pro tips, storage, and more:

How to Brand It

See recipe card at bottom of post for ingredient quantities and total instructions

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

Season beefiness with pepper, garlic salt, and celery 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 Irksome Cooker.

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

Melt 1 Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants up from the pot. Add a splash of vino to assist loosen if necessary. Transfer to the Slow Cooker.

Seared Beef in a Slow Cooker next to sauteed onions in a pot.

Add together all remaining ingredients except for the peas, corn starch, and ii Tablespoons of cold butter. Heat on depression 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 fifteen minutes of cooking. To thicken, combine i/4 cup cold water + 3 Tablespoons corn starch and slowly stir it into the goop. Information technology will continue 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 Beefiness for Stew

  • Chuck roasts-The all-time 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
  • Bottom rounds

Best Potatoes to Utilise

Yukon Gold and Blood-red Potatoes are best for stews as they have less starch content and concord upward much meliorate than russet potatoes, which tend to fall apart and break down into the stew.

Searing the Meat

Searing the beefiness adds a squeamish color, season, and texture for the stew, it also creates a prissy base to soften upwardly 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 just long enough to give the exterior a crisp texture, don't melt it all the way through. 45 seconds per side is all it takes.

Can You lot Put Raw Beef in the Slow Cooker?

Yes. If you lot don't take fourth dimension to sear the meat, you can toss it in the flour mixture and identify it right in the Slow Cooker forth with the uncooked onions and garlic.

Reddish Wine Substitute

An equal corporeality of beefiness broth or red grape juice may be used instead of wine, along with 2 Tablespoons of Blood-red Vino Vinegar. The acidity helps to intermission downwards and tenderize the meat.

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

Pro Tips

  • Handle the beef least amount possible for extra juicy, tender results. Otherwise you lot'll cause juices to run right out of it which volition brand it tough.
  • Swirl in 2 Tablespoons of cold butter at the very terminate for a smoothen, velvety stop. This is a technique that chefs employ called "Monter au beurre".
  • Optional ingredient additions includecelery, light-green beans, parsnips, and sweetness potatoes.

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 chapter links)- Bank check out all of my kitchen essentials here.

  • Kitchen tongs make it really easy to delicately handle the meat to place it into the pot for searing information technology and to remove information technology after.
  • I accept this Crock Pot which allows you lot to sear meat correct on the stove-top. It also automatically switches to warm in one case the cooking time is up.
  • Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an fifty-fifty richer darker color.

What to Serve with Beef Stew

  • Cornbread
  • Like shooting fish in a barrel Buttermilk Biscuits
  • Paula Deen's Corn Casserole Recipe
  • Mashed Potatoes
  • Copycat Texas Roadhouse Rolls
  • Cheddar Bay Biscuits

Endeavour 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 Beefiness Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, ruddy wine, onions, garlic, and a hearty beef broth. Information technology's the BEST Slow Cooker recipe for Fall and Wintertime.

  • ane/4 cup flour
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • 2 ½ pounds stew meat, meet notes
  • three-half-dozen tablespoons olive oil
  • 3 Tablespoons common cold butter, separated
  • 2 cups yellow onion, diced
  • 4 cloves garlic, minced
  • i loving cup loftier-quality cabernet sauvignon, merlot works as well. Come across notes.
  • four cups beef goop
  • 2 tsp better than bouillon, or 2 beef bouillon cubes
  • 2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Lycopersicon esculentum Paste
  • 5 medium carrots, cut into ¼ inch cubes
  • ane lb. baby Yukon gold potatoes, halved or quartered
  • ii bay leaves
  • 1 large co-operative rosemary
  • i cup frozen peas
  • 1/iv cup Common cold H2o + 3 tablespoons Corn Starch, Optional
  • two-3 drops Kitchen Bouquet Browning + Seasoning Sauce , (Optional)- Adds an fifty-fifty richer darker colour.

  • Cut meat into 1-inch cubes, discard any big pieces of fat. Fatty marbleized into the meat is fine!

  • Sprinkle beefiness 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 oestrus. 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 heat to medium and cook i Tablespoon butter. Add together onions and cook for five minutes. Add together garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will requite the soup lots of expert flavor. If necessary, add together a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.

  • Add together all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.

  • Melt on depression 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 fifteen minutes of cooking.

  • Optional: To thicken, combine ¼ loving cup COLD water with iii Tablespoons of cornstarch. Slowly add together it to the stew, stirring to incorporate. It will keep to thicken upon standing.

  • Plow off the rut. Remove the bay leaves and rosemary stem. Swirl in 2 tablespoons of common cold butter for a smooth, velvety terminate. This is a technique that chefs utilize called "Monter au Beurre".

    Optional: Add 3 drops of Kitchen Boutonniere for an even darker color.

Storage

Store in an closed container and air-condition for up to iii days or freeze for up to iii months.

Best cuts of Beef for Stew

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

You can also flavor and sear a whole roast for about eight minutes full, and so cutting it into cubes. This results in less wet loss, only there is also less surface area to season and add a seared texture to.

Annotation 2: Red Wine Substitute

An equal amount of beef broth or ruby-red grape juice may be used instead of wine, along with 2 Tablespoons of Red Wine Vinegar. The acidity helps to break downwards and tenderize the meat.

For an Irish 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 1000 , Protein: 49 g , Fat: 18 g , Saturated Fat: seven thousand , Cholesterol: 132 mg , Sodium: 1035 mg , Potassium: 1377 mg , Cobweb: 5 g , Saccharide: 7 chiliad , Vitamin A: 658 IU , Vitamin C: 41 mg , Calcium: 93 mg , Fe: half dozen mg

Course: Chief Form, Soup

Cuisine: American