Can I put raw beef in the slow cooker?

Yes, you can. However, searing the beef beforehand enhances its flavor and texture by adding a rich, caramelized crust. If you’re short on time, you can skip this step and add the raw beef directly to the slow cooker.

What is the best cut of beef for slow cooker stew?

Chuck roast is the best choice because it has enough marbling to become tender during slow cooking. Other good options include rump roast and bottom round. Avoid leaner cuts, as they may turn out tough and dry.

How do I thicken my beef stew?

If your stew is too thin, mix cornstarch with cold water and stir it into the broth during the last 15 minutes of cooking. It will thicken as it simmers. Alternatively, mash some of the cooked potatoes into the broth for natural thickening.

Can I make this stew without wine?

Yes, you can substitute the red wine with an equal amount of beef broth and add a splash of red wine vinegar or balsamic vinegar to mimic the acidity that enhances the beef’s tenderness.

Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 ½ pounds chuck roast, cut into 1-inch cubes; ½ teaspoon black pepper; ½ teaspoon garlic salt; ½ teaspoon celery salt; ¼ cup all-purpose flour; 3-6 tablespoons olive oil; 3 tablespoons cold butter, divided; 2 cups yellow onions, diced; 4 cloves garlic, minced; 1 cup red wine (or beef broth + 2 tablespoons red wine vinegar); 4 cups beef broth; 2 beef bouillon cubes; 2 tablespoons Worcestershire sauce; 3 tablespoons tomato paste; 5 medium carrots, cut into 1-inch chunks; 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 cornstarch; 2-3 drops browning sauce

Description

This hearty slow cooker beef stew is rich, flavorful, and incredibly easy to make. With tender chunks of beef, soft potatoes, and a savory broth, it’s the perfect comfort food for a cozy meal. Ideal for beginner cooks, this recipe requires minimal effort while delivering maximum taste.

Ingredients

Scale

For the Stew:

2 ½ pounds chuck roast, cut into 1-inch cubes
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup all-purpose flour
3–6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup red wine (or beef broth + 2 tablespoons red wine vinegar)
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
5 medium carrots, cut into 1-inch chunks
1 lb baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig rosemary
1 cup frozen peas

For Thickening (Optional):

¼ cup cold water
3 tablespoons cornstarch

For Extra Depth (Optional):

2–3 drops browning sauce

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Instructions

Prepare the Beef: Cut the chuck roast into 1-inch cubes, trimming any large pieces of excess fat. Season with black pepper, garlic salt, and celery salt. Toss the meat in flour, ensuring each piece is lightly coated.
Sear the Beef (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown each piece for about 45 seconds per side, then transfer to the slow cooker. This step enhances flavor and texture.
Sauté the Aromatics: Reduce the heat to medium and melt one tablespoon of butter in the same skillet. Add the onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute. If necessary, deglaze the pan with a splash of wine or broth, scraping up any browned bits for extra flavor. Transfer everything to the slow cooker.
Assemble the Stew: Add the carrots, potatoes, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary to the slow cooker. Stir to combine, ensuring the meat is evenly distributed.
Slow Cook: Cover and cook on low for 8 hours or high for 4 hours. The beef should be fork-tender, and the vegetables should be soft but not mushy.
Add Peas and Thicken (Optional): Stir in the frozen peas during the last 15 minutes of cooking. If a thicker broth is desired, whisk cornstarch with cold water and slowly add it to the stew, stirring well. It will continue to thicken as it sits.
Finish with Butter (Optional): Turn off the heat and stir in the remaining cold butter for a smooth, velvety finish. Remove the bay leaves and rosemary stem before serving.

Notes

If you prefer a lighter broth, reduce the flour or omit the cornstarch slurry.
Sweet potatoes or parsnips can be used instead of Yukon gold potatoes for a different flavor profile.
To make this dish ahead, store the stew in the refrigerator overnight and reheat it the next day for even deeper flavors.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course, Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 507
Sugar: 7g
Sodium: 1035mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 49g
Cholesterol: 132mg