1. Can I use other cuts of beef for this slow cooker beef stew?

Yes! While chuck roast is the most recommended cut for its tenderness and flavor, you can also use rump roast or bottom round. These cuts are slightly leaner but will still provide great results in the slow cooker.

2. Can I make slow cooker beef stew without wine?

Absolutely! If you prefer not to use wine, simply replace it with beef broth or red grape juice. You can also add a tablespoon of red wine vinegar to help tenderize the meat and maintain the acidity in the dish.

3. Can I freeze slow cooker beef stew?

Yes, this stew freezes well! Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to three months. When ready to serve, simply thaw and reheat on the stove or in the microwave.

Slow Cooker Beef Stew Recipe

Description

This slow cooker beef stew is the perfect dish for cozy dinners. With tender beef, carrots, potatoes, and peas, all simmered in a rich, flavorful broth, this meal is hearty and comforting, ideal for colder months.

Ingredients

Scale

2 ½ pounds stew meat (chuck roast, rump roast, or bottom round)
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour
3–6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup red wine (cabernet sauvignon or merlot)
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 (optional, for thickening)
2–3 drops Gravy Master (optional, for color)

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Instructions

Cut the stew meat into 1-inch cubes and season with black pepper, garlic salt, and celery salt. Toss to coat with flour.
Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Brown the beef in batches for 45 seconds per side. Transfer to the slow cooker.
Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Add the onions and cook for 5 minutes. Add the garlic and cook for 1 more minute.
Pour a splash of red wine into the skillet to loosen any browned bits. Transfer the onion, garlic, and wine mixture to the slow cooker.
Add the remaining ingredients (carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaves, rosemary) to the slow cooker.
Cook on low for 7 to 8 hours or high for 3.5 to 4 hours until the vegetables are tender and the beef is cooked through.
During the last 15 minutes of cooking, add the frozen peas.
For thickening, combine cold water and cornstarch, then slowly stir into the stew. Stir in the remaining butter for a smooth finish.
Remove bay leaves and rosemary. Serve hot and enjoy!

Notes

Chuck roast is the best cut for stew due to its tenderness and marbling.
If you prefer not to use wine, substitute with beef broth or red grape juice, and add a tablespoon of red wine vinegar for acidity.
For a thicker stew, use cornstarch or add a couple of drops of Gravy Master for a richer color.
This stew can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 7-8 hours (low) or 3.5-4 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 507 kcal
Sugar: 7g
Sodium: 1035mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 49g
Cholesterol: 132mg