Slow Cooker Beef Stew Recipes

Everyone’s favorite cozy beef stew made in the crockpot! The meat is SO TENDER and the stew is rich, chunky + hearty!

There is truly nothing more comforting than a hearty beef stew on a cold, cold night. And it’s even better when it’s been simmering low and slow in your crockpot for the last 7-8 hours.

Aside from searing your stew meat to give it that really nice caramelized flavor, this recipe requires zero babysitting (thank you, slow cooker!). All you need to prep is your crusty bread for dipping, a glass of red wine, and a side salad to round out your meal.

If you are short on time, there is a stovetop and an Instant Pot version also available.

Slow Cooker Beef Stew

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

Prep: 20min

Total: 260min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 507 kcal, Carbohydrate 35 g, Protein 49 g, Fat 18 g, Saturated Fat 7 g, Cholesterol 132 mg, Sodium 1035 mg, Fiber 5 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 2 ½ pounds stew meat (see notes)
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• 1/4 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 tsp 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
• 1/4 cup Cold Water + 3 tablespoons Corn Starch (Optional)
• 2-3 drops Gravy Master ((Optional)- Adds an even richer darker color.)

Instruction:

1. Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
3. 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.
4. 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.
5. Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
6. 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.
7. Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
8. 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.
9. 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 (or Kitchen Bouquet) for an even darker color.

Slow Cooker Beef Stew

Everyone’s favorite cozy beef stew made in the crockpot! The meat is SO TENDER and the stew is rich, chunky + hearty!

Prep: 15min

Total: 530min

Yield: 8

Ingredients:

• 2 tablespoons olive oil
• 2 pounds stew meat (cut into 1-inch cubes)
• Kosher salt and freshly ground black pepper (to taste)
• 1 pound baby red potatoes (quartered)
• 4 carrots (cut diagonally into 1/2-inch-thick slices)
• 1 onion (diced)
• 3 cloves garlic (minced)
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds (optional)
• 2 bay leaves
• 1/4 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves

Instruction:

1. Heat olive oil in a large cast iron skillet over medium heat.
2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
3. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.*
6. Serve immediately, garnished with parsley, if desired.

The Perfect Beef Stew Dinner EASY | Slow Cooker Recipes #cooking

FAQ

What is the secret to tender beef stew?

Can you put raw beef in slow cooker?

Why is my beef stew tough in slow cooker?

Do you have to brown stewing beef before putting in slow cooker?