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
Who doesn't enjoy a warm bowl of tasty and rich beef stew? It is such a classic comfort food for the fall and winter. I've been experimenting with small changes to this recipe for years, and I have to say that this is by far the best I've ever made.
The quantities of each ingredient in this dish are ideal, and they all work in harmony with one another, with no one flavour overpowering the others.
Let's get started with all you need to know. From the greatest meat cuts to utilise, the tastiest stewing potatoes, insider suggestions, and more
How to make it
Cut the meat into 1-inch cubes and remove any particularly large bits of fat. It's okay if the meat has fat marbling!
Pepper, celery salt, and garlic salt should be used to season beef. Coat by tossing. Toss the meat one more after adding flour to it. Batch-sear the pork for 45 seconds on each side before adding it to the slow cooker.
As you soften the onions and garlic with 1 Tablespoon of butter, scrape any remaining meat from the pot. If necessary, add a little wine to assist loosen. Put in the slow cooker.
Other than the peas, corn starch and 2 Tablespoons of chilled butter, add the remaining ingredients. When the veggies are softened and the potatoes are fork-tender, heat on low for 8 hours or high for 4 hours.
During the final 15 minutes of cooking, add the peas. Stir slowly into the soup the mixture of ¼ cup cold water and 3 teaspoons cornstarch to thicken. On standing, it will get thicker. Remove the rosemary stem and bay leaves after turning off the heat. Add the spice and browning sauce
Best beef for stew
Chuck roasts are your best bet. Because of the connective tissue, which makes it more painful, it is chosen above other cuts. Bottom rounds of rump roasts
Best potatoes to use
The finest potatoes for stews are Yukon Gold and Red because they have less starch and hold up far better than russet potatoes, which frequently fall apart and decompose into the stew.
Searing the meat
In addition to giving the stew a wonderful colour, flavour, and texture, searing the beef makes a good foundation on which to cook the onions and garlic. For the optimum flavour basis, the meat scraps are softened with butter and wine and added to the slow cooker.
Don't overcook it; instead, sear the exterior for just long enough to give it a crisp texture.
Can You Put Raw Beef in the Slow Cooker?
Yes. The meat can be tossed in the flour mixture and put immediately in the slow cooker with the raw onions and garlic if you don't have time to sear it beforehand.
Red wine substitute
Wine may be substituted with 2 Tablespoons of Red Wine Vinegar and an equal amount of beef broth or red grape juice. The acidity aids in the meat's breakdown and tenderization.
Instead of wine, add 1 cup of extra thick Guinness to this recipe for an Irish touch.
- The less you handle the meat, the more juicy and tender the finished product will be. Otherwise, you'll make it tough by causing juices to drain out of it immediately.
- For a silky, smooth finish, add 2 Tablespoons of chilled butter just before serving. Chefs employ a method known as "Monter au beurre" for this.
- Celery, green beans, parsnips, and sweet potatoes are optional additions.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools for this recipe
- Using kitchen tongs makes it very simple to handle the meat delicately while adding it to the pot for searing and removing it afterward.
- I have a Crock Pot that makes it possible to sear meat on the stovetop. Once the cooking time is up, it also automatically switches to the warm setting.
- Adds a richer, darker colour. Kitchen Bouquet Browning + Seasoning Sauce (Optional).
What to serve with beef
- Easy Buttermilk Biscuits
- Paula Deen’s Corn Casserole Recipe
- Mashed Potatoes
- Copycat Texas Roadhouse Rolls
- Cheddar Bay Biscuits
Slow Cooker Beef Stew
- 2 pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3-6 Tablespoons olive oil
- 3 Tablespoons cold butter, separated
- 2 cups yellow onion, diced
- 4 cloves garlic, minced
- 1 cup high-quality cabernet sauvignon, merlot works as well. See notes.
- 4 cups beef broth
- 2 teaspoon better than bouillon, or 2 beef bouillon cubes
- 2 Tablespoons Worcestershire Sauce
- 3 Tablespoons Tomato Paste
- 5 medium carrots, cut into chunks, about 1-inch
- 1 lb. baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- ¼ cup Cold Water + 3 tablespoons Corn Starch
- 2-3 drops Gravy Master, (Optional)- Adds an even richer darker color
- 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. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good 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 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.
- 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.