Slow Cooker Beef Stew Recipe

This is nothing more than the classic Beef Stew, which can be coined as the ultimate Slow Cooker recipe for Fall and Winter. With chunks of tender beef, golden potatoes, carrots, peas, red wine, onions, garlic, and rich beef broth, serve it with a few warm biscuits or cornbread or even over mashed potatoes for a comforting meal.

Easy Slow Cooker Beef Stew

Who can resist a hearty bowl of rich and flavorfulSlow Cooker Beef Stew Recipe? It is just the quintessential comfort food for Fall and Winter. And after years of perfecting various versions of this recipe, I can confidently say that this one is truly the best.

All of the ingredients in this recipe complement each other so well, and the quantities of each are perfect, with no ingredient overpowering another.

How to Make It

For ingredient quantities and step-by-step instructions, please see the recipe card below.

Cut the meat into 1-inch pieces; trim off and discard excess big pieces of fat (it is fine if some marbling fat appears within the meat).

Sprinkle the beef pieces with pepper, garlic salt, and celery salt. Dredge the piece in the spices. Sprinkle flour over the meat and toss again. Sear the meat in batches with the hot oil or fry 45 seconds on each side then place into the Slow Cooker.

Melt 1 tablespoon of butter and use it to soften the onions and garlic, scraping up any browned bits from the pot. If needed, add a splash of wine to help loosen the remnants. Transfer the mixture to the Slow Cooker.

Add all the remaining ingredients except the peas, cornstarch, and 2 tablespoons of cold butter. Cook on low for 8 hours or high for 4 hours or until the vegetables are tender and potatoes fork-tender.

Add the peas for the last 15 minutes of cooking. Thicken the stew by whisking together 1/4 cup cold water and 3 tablespoons of cornstarch. Stir this mixture slowly into the broth and let it thicken as it sits. Remove the bay leaves and rosemary stem; turn off the heat and stir in the browning and seasoning sauce.

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: It’s also a less expensive cut than other types.)
• Rump roasts
• Bottom rounds

Best Potatoes to Use

For stews, Yukon Gold and Red Potatoes are ideal as they are lower in starch and hold their shape better than russet potatoes, which tend to break down and fall apart.

Searing the Meat

Searing the beef enhances the stew with rich color, flavor, and texture. It also helps create a flavorful base by loosening the bits left in the pot with butter or wine, which are then added to the Slow Cooker.

Only sear the meat long enough to achieve a crisp exterior—about 45 seconds per side—without cooking it through.

Can You Put Raw Beef in the Slow Cooker?

Yes, you can. If you’re short on time, you can skip searing the meat. Simply coat it with the flour mixture and place it directly in the Slow Cooker with the raw onions and garlic.

Red Wine Substitute

If you don’t have red wine, you can use an equal amount of beef broth or red grape juice, combined with 2 tablespoons of red wine vinegar. The vinegar’s acidity helps to tenderize the meat and adds depth to the flavor.

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

Benefits of Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew offers a few advantages that make it an ideal accompaniment to your meal rotation. The main advantage is, of course, convenience-you throw your ingredients into a slow cooker, set the timer, and forget it-even go about your day-and let the hard work be done. It really amplifies the flavors in beef, tenderizing it and giving vegetables deep, rich, savory notes. The nutrients are better retained in slow cooking compared to methods at higher temperatures. It is free; if one can afford an expensive piece of beef, then the tougher cut will be tenderly excellent after some time. Finally, there is a lot of flexibility where one can change ingredients according to one’s taste or according to one’s availability. Last but not least, Slow Cooker Beef Stew is family-friendly: kids love it and adults like it, too; and that allows preparing a nourishing, filling dish with minimal effort.

Tortillas with Slow Cooker Beef Stew

You can’t go wrong with tortillas paired with a nice stew-you’re just glad that the Slow Cooker Beef Stew fills your senses with tenderness, flavors, and aroma. Just heat the tortillas for about a second and place them with the warm and delicious stew. Warm tortillas will scoop up hearty stew or serve delicious beef stew wraps for fun and versatile dining. A very comforting combination of flavors, it gives an extra special twist to your regular stew and is perfect for a dinner worth relishing.

PRO TIPS

Minimize handling the beef to keep it juicy and tender. Excessive handling can cause the juices to escape, resulting in a tougher texture.

For a smooth, velvety finish, swirl in 2 tablespoons of cold butter at the end of cooking. This technique, known as “Monter au beurre,” is commonly used by chefs.

Feel free to add optional ingredients like celery, green beans, parsnips, and sweet potatoes to enhance the stew.

Storage

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

Slow Cooker Beef Stew Recipe FAQs:

1.What kind of beef is best for slow cooker beef stew?
The best cuts for slow cooker beef stew include chuck roast, stew meat, or brisket. All these cuts turn out flavorful and tender in the slow cooker.

2. Can I use frozen beef in this stew?
Thaw the beef before proceeding to make the stew. Using frozen beef can make it release too much moisture during cooking, which may affect the consistency of the stew.

3. Should I sear the beef before placing it into the slow cooker?
Searing the beef is optional, but recommended for the color and added depth of flavor it provides to the stew. You can skip this step if you are in a hurry and throw the raw beef straight into the slow cooker.

4. What is a good variety of potato to use in the stew?
This is because Yukon Gold and Red Potatoes hold their shape better, and also contain a bit less starch than Russet potatoes, which may have them become very mushy during the cooking process.

5. Can I use other vegetables than those on this recipe?
Yes, you can certainly use other vegetables, such as celery, green beans, parsnips, or sweet potatoes, or other vegetables of your choice to make the stew-just adjust the cooking time, if necessary.

6. For how long should I cook stew in the slow cooker?
Cook the stew on low for 8 hours or on high for 4 hours. The vegetables must be tender, and the potatoes easily pierced with a fork.

7. How do you thicken stew that’s too runny?
For stew thickening, mix in 1/4 cup of cold water with 3 tbsp of cornstarch and stir this into the broth. Let it cook a little longer until it reaches the consistency that you prefer.

8. Is red wine in the recipe replaceable?
You can substitute it with beef broth or red grape juice in equal amount, but adding 2 tablespoons of red wine vinegar is necessary. Sometimes, vinegar is used to serve dual purposes- tenderizing and flavoring. Vinegar acts like a sort of tenderizer on the meat, which tends to be flavorful.

9. How do I store and reheat leftover stew?
Store any leftovers from the stew, in an airtight container in the refrigerator for up to 3 days, reheat gently over low heat on the stovetop or in a microwave until heated through. Alternatively, freeze the stew up to 3 months.

10. When do I add the peas into the stew?
Add the peas during the last 15 minutes of cooking so that they don’t get overcooked and mushy.