This Slow Cooker Beef Stew recipe was originally published 12/10/2012. Photos and text were updated 9/22/20.
I have shared several recipes and methods for beef stew (Instant Pot Beef & Barley Stew, Instant Pot Beef Stew, Classic Stovetop Beef Stew, Beef & Barley Stew on the stovetop but nothing beats a version that cooks all day long in the slow cooker/crockpot.
Slow Cooker Beef Stew Prep
This is not a dump and go kind of slow cooker recipe. There are a few things that need to be done before the slow cooker gets going so make sure to leave yourself enough time in the morning to do the prep.
- season & coat the beef cubes
- brown the beef on the stovetop
- sauté onions & garlic (same pan as beef)
The Vegetables
I prefer to use the same veggie combo that I grew up with: carrots, onions, celery, corn and potatoes. However, you can use whatever veggies you have on hand. Here are a few good alternatives:
- sweet potatoes
- green beans
- peas
- parsnips
- turnips
- mushrooms
Steps to Make Slow Cooker Beef Stew
Coat beef cubes in flour, salt and pepper. I find the easiest way to do this is by tossing it all together in a re-sealable bag.
Brown the beef in a pan. Place the beef in the slow cooker. Use the same pan to saute the onions and garlic. Deglaze the pan with either wine or broth.
Pour the onion mixture in the slow cooker over the beef.
Add all other ingredients except for the corn, cover and set to low for 7 hours or high for 4.
After the 7 hours are up, open the cover, remove bay leaves and stir in the corn. Replace the cover and allow to sit for 15 minutes before serving.
Serve and enjoy warm.
Related: 10 Chili Recipes
Printable Recipe Card
Slow Cooker Beef Stew
Equipment
Ingredients
- 1.5 - 2 pounds stew beef, cubed
- ¼ Cup flour, all-purpose
- 1 teaspoon kosher salt
- 1 teaspoon black pepper - divided
- 2 Tablespoons canola oil, vegetable oil or other oil suitable for high heat
- 1 Cup diced sweet onion
- 2 teaspoons minced garlic
- ½ Cup dry red wine or beef broth
- 4 medium carrots, chopped
- 3 stalks celery, chopped
- 2 Tablespoons Worcestershire sauce
- 2 each bay leaves
- 2 Cups diced potatoes
- 3 Cups beef broth
- 1 Cup corn, canned - drained or frozen but thawed
Instructions
- Combine flour, salt and ½ teaspoon pepper in re-sealable bag or in large bowl. Toss the beef cubes to coat.
- Heat oil in large skillet over medium-high heat. Add beef cubes without over-crowding. This may have to be done in batches. Cook until browned on both sides and then place in slow cooker.
- Return the skillet to the heat and add onion. Cook 2-3 minutes stirring occasionally. Add garlic and cook 1 minute more. Deglaze the pan by adding wine or broth and scrape up the bits from the bottom of the pan. Cook until liquid reduces by about half. Add mixture to slow cooker.
- Add all remaining ingredients except corn to slow cooker. Cover and set to low for 7 hours or high for 4.
- When timer is up, remove bay leaves and discard. Stir in corn. Taste for salt & pepper and add if needed. Cover and allow to sit 15 minutes before serving.
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