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 wine, onions, garlic, and a hearty beefiness broth. Serve it with warm biscuits, cornbread, or even over mashed potatoes.

Be sure to try my Crock Pot Roast recipe next!

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

Dull Cooker Beefiness Stew

Who doesn't dearest 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 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 get into everything you demand to know. From the what cuts of beef to apply, the best potatoes for stew,  pro tips, storage, and more than:

How to Brand It

See recipe card at bottom of mail for ingredient quantities and full instructions

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

Season beef with pepper, garlic table salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss once more. Sear the meat in batches for 45 seconds per side and transfer to the Deadening Cooker.

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

Melt ane Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants up from the pot. Add together a splash of vino to help loosen if necessary. Transfer to the Slow 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 ii Tablespoons of cold butter. Heat on low for eight hours or high for iv 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 ane/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 stalk. Add together browning and seasoning sauce.

Slow Cooker Beef Stew before and after cooking.

Best Beef for Stew

  • Chuck roasts-The best pick. It is preferred over other cuts because of the connective tissue, which makes information technology more than tender. (Bonus: It's also a less expensive cut than other types.)
  • Rump roasts
  • Bottom rounds

Best Potatoes to Use

Yukon Gold and Crimson Potatoes are best for stews every bit they take less starch content and concur upwards much better than russet potatoes, which tend to fall autonomously and suspension down into the stew.

Searing the Meat

Searing the beef adds a nice color, flavor, and texture for the stew, it also creates a prissy base to soften up the onions and garlic. The remnants from the meat are loosened upward with butter/vino and transferred to the Deadening Cooker for the ultimate flavour base of operations.

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

Tin You Put Raw Beefiness in the Boring Cooker?

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

Crimson Wine Substitute

An equal amount of beef broth or blood-red grape juice may be used instead of wine, along with two Tablespoons of Red Vino Vinegar. The acerbity helps to suspension downward and tenderize the meat.

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

Pro Tips

  • Handle the beef least amount possible for extra juicy, tender results. Otherwise you'll cause juices to run correct out of it which volition make it tough.
  • Swirl in 2 Tablespoons of cold butter at the very end for a shine, velvety finish. This is a technique that chefs use chosen "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 three months.

Tools For This Recipe

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

  • Kitchen tongs make information technology really easy to delicately handle the meat to place information technology into the pot for searing it and to remove it later on.
  • I have this Crock Pot which allows you to sear meat right on the stove-height. Information technology also automatically switches to warm one time the cooking time is upwardly.
  • Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an even richer darker colour.

What to Serve with Beef Stew

  • Cornbread
  • Piece of cake Buttermilk Biscuits
  • Paula Deen'due south Corn Casserole Recipe
  • Mashed Potatoes
  • Copycat Texas Roadhouse Rolls
  • Cheddar Bay Biscuits

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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 beefiness, golden potatoes, carrots, peas, crimson wine, onions, garlic, and a hearty beef goop. It'south the BEST Boring Cooker recipe for Fall and Wintertime.

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

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

  • Sprinkle beefiness with black pepper, garlic salt, and celery table 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 slow cooker.

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

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

  • Cook on low for 7 ½ to viii hours or high for 3½ to four hours, until the vegetables are softened and the potatoes are fork tender.

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

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

  • Turn off the heat. Remove the bay leaves and rosemary stem. 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 three drops of Kitchen Bouquet for an even darker color.

Storage

Store in an closed container and air-condition for upward to 3 days or freeze for up to 3 months.

Best cuts of Beefiness for Stew

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

You tin likewise season and sear a whole roast for about 8 minutes total, and then cut it into cubes. This results in less moisture loss, but at that place is also less surface area to season and add a seared texture to.

Note 2: Red Vino Substitute

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

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

Optional ingredient additions

Celery, green beans, parsnips, and sweet potatoes.

Calories: 507 kcal , Carbohydrates: 35 chiliad , Protein: 49 g , Fatty: 18 g , Saturated Fatty: vii g , Cholesterol: 132 mg , Sodium: 1035 mg , Potassium: 1377 mg , Cobweb: 5 m , Saccharide: 7 grand , Vitamin A: 658 IU , Vitamin C: 41 mg , Calcium: 93 mg , Iron: 6 mg

Course: Main Class, Soup

Cuisine: American