{"id":1703,"date":"2026-04-08T16:55:18","date_gmt":"2026-04-08T16:55:18","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=1703"},"modified":"2026-04-08T16:55:18","modified_gmt":"2026-04-08T16:55:18","slug":"slow-cooker-beef-stew-11","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/slow-cooker-beef-stew-11\/","title":{"rendered":"Slow Cooker Beef Stew"},"content":{"rendered":"

<\/h1>\n
<\/span><\/span>This traditional Beef Stew is the best Slow Cooker recipe for Fall and Winter. It\u2019s 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.<\/p>\n
\"A<\/div>\n

Slow Cooker Beef Stew<\/h2>\n

Who doesn\u2019t love a hearty bowl of rich and flavorful beef stew. It\u2019s such a traditional Fall and Winter comfort food. I\u2019ve been working on slight variations of this recipe for years\u00a0<\/em>and I have to say, this version is definitely the best ever.<\/p>\n

All of the ingredients in this recipe complement each other so well, and the quantities of each are perfect, with no ingredient overpowering another.<\/p>\n

Let\u2019s get into everything you need to know. From the what cuts of beef to use, the best potatoes for stew,\u00a0 pro tips, storage, and more:<\/strong><\/p>\n

How to Make It<\/h2>\n

See recipe card at bottom of post for ingredient quantities and full instructions<\/em><\/p>\n

Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!<\/strong><\/p>\n

Season beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again. Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker.<\/strong><\/p>\n

\"Coating<\/p>\n

Melt 1 Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants up from the pot. Add a splash of wine to help loosen if necessary. Transfer to the Slow Cooker.<\/strong><\/p>\n

\"Seared<\/p>\n

Add all remaining ingredients except for the peas, corn starch, and 2 Tablespoons of cold butter. Heat on low for 8 hours or high for 4 hours, until the vegetables are softened and the potatoes are fork tender.<\/strong><\/p>\n

Add the peas during the last 15 minutes of cooking. To thicken, combine 1\/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 stem. Add browning and seasoning sauce.<\/strong><\/p>\n

\"Slow<\/h4>\n

Best Beef for Stew<\/h2>\n
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  • Chuck roasts\u00a0<\/strong>-The best option. It is preferred over other cuts because of the connective tissue, which makes it more tender. (Bonus: It\u2019s also a less expensive cut than other types.)<\/li>\n
  • Rump roasts<\/strong><\/li>\n
  • Bottom rounds<\/strong><\/li>\n<\/ul>\n

    Best Potatoes to Use<\/h2>\n

    Yukon Gold and Red Potatoes are best for stews<\/strong> as they have less starch content and hold up much better than russet potatoes, which tend to fall apart and break down into the stew.<\/p>\n

    Searing the Meat<\/h2>\n

    Searing the beef adds a nice color, flavor, and texture for the stew<\/strong>, it also creates a nice base to soften up the onions and garlic. The remnants from the meat are loosened up with butter\/wine and transferred to the Slow Cooker for the ultimate flavor base.<\/p>\n

    Sear just long enough to give the exterior a crisp texture, don\u2019t cook it all the way through. 45 seconds per side is all it takes.<\/p>\n

    Can You Put Raw Beef in the Slow Cooker?<\/h2>\n

    Yes. <\/strong>If you don\u2019t have time to sear the meat, you can toss it in the flour mixture and place it right in the Slow Cooker along with the uncooked onions and garlic.<\/p>\n

    Red Wine Substitute<\/h2>\n
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    • An equal amount of beef broth<\/strong> or red grape juice <\/strong>may be used instead of wine, along with 2 Tablespoons of Red Wine Vinegar<\/strong>. The acidity helps to break down and tenderize the meat.<\/li>\n
    • For an Irish twist<\/strong> on this recipe, use 1 cup of extra stout Guinness<\/strong> instead of wine.<\/li>\n<\/ul>\n
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      Pro Tips<\/h2>\n
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      • Handle the beef least amount possible<\/strong> for extra juicy, tender results. Otherwise you\u2019ll cause juices to run right out of it which will make it tough.<\/b><\/li>\n
      • Swirl in 2 Tablespoons of cold butter at the very end<\/strong> for a smooth, velvety finish. This is a technique that chefs use called \u201cMonter au beurre\u201d.<\/li>\n
      • Optional ingredient additions include\u00a0<\/b>celery, green beans, parsnips, and sweet potatoes.<\/li>\n
      • Be sure to try my Corned Beef and Cabbage recipe next!<\/li>\n<\/ul>\n<\/blockquote>\n

        Storage<\/h2>\n
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        • Store in an airtight container and refrigerate for up to 3 days<\/strong> or freeze for up to 3 months.<\/strong><\/li>\n<\/ul>\n
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          Tools For This Recipe<\/h2>\n
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          • 6-Quart Slow Cooker\u2013 This has a digital timer and a locking lid.<\/li>\n
          • Spice Rack\u2013 <\/strong>This is the one I have, it\u2019s a\u00a0snap\u00a0<\/em>to measure out your seasonings quickly and easily. (Big time saver.)<\/li>\n
          • Measuring Spoons\u2013<\/strong> To measure out the seasonings.<\/li>\n
          • Pinch Bowls<\/strong>\u2013 I measure out my seasonings ahead of time and add them to these small bowls so they\u2019re ready to go when it\u2019s time to add them.<\/li>\n
          • Garlic Twister\u2013<\/strong> it\u2019s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.<\/li>\n
          • Soup Bowls<\/strong> \u2013(I love these!)<\/em><\/li>\n
          • 16 oz. storage containers\u2013 I use these to store\/freeze my soups. They have 8 oz. sizes as well. They\u2019re stackable, leak proof, and dishwasher\/microwave safe.<\/li>\n<\/ul>\n<\/blockquote>\n
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            \"A<\/div>\n
            \n
            \n

            Slow Cooker Beef Stew<\/h2>\n
            \n
            \n
            Prep Time: <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
            Cook Time: <\/span>4 hours<\/span><\/span> hours<\/span><\/span><\/div>\n
            Total Time: <\/span>4 hours<\/span><\/span> hours<\/span> 20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\n
            <\/div>\n<\/div>\n
            <\/div>\n
            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.<\/div>\n
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            Ingredients<\/h3>\n
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