Can you put raw beef in a slow cooker for stew?

Yes, you can! However, for the best flavor, I highly recommend taking the time to brown the beef first. It adds a delicious, deep layer of flavor to your slow cooker beef stew that you just can't get otherwise. It's a game-changer!

What are common mistakes when making crockpot beef stew?

One of the most common mistakes is not browning the meat or deglazing the pan. Another is adding too much liquid, which can result in a watery stew. And remember, don't overcook it—while it's forgiving, leaving it on for too long can sometimes make the meat stringy.

How do I thicken my beef stew in the slow cooker?

The easiest way is to create a cornstarch slurry. Simply whisk together equal parts cold water and cornstarch, then stir it into the hot stew at the end of cooking. Let it simmer for a few minutes and it'll thicken right up.

When to put potatoes in a stew?

For this slow cooker beef stew , I put the potatoes in at the very beginning with everything else. They cook down to be perfectly soft and tender. Just make sure to cut them into similar sizes so they all cook evenly.

Slow Cooker Beef Stew: The 10 Best Tips for a Cozy Dinner

Description

This slow cooker beef stew is the ultimate cozy, hearty dinner that practically makes itself. With tender, melt-in-your-mouth beef, hearty vegetables, and a savory broth, it’s a perfect, hands-off meal for any night.

Ingredients

Scale

2 ½ pounds stew meat

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

2 cups yellow onions, diced

4 cloves garlic, minced

4 cups beef broth

2 beef bouillon cubes

2 tablespoons Worcestershire Sauce

3 tablespoons tomato paste

5 medium carrots, cut

1 lb baby Yukon gold potatoes, halved

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)

Instructions

Prep the beef: Cut meat into 1-inch cubes. Sprinkle beef with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle flour over the meat and toss again.
Brown the beef: Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches and brown on each side for 45 seconds. Transfer to slow cooker.
Sauté the aromatics and deglaze: Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of beef broth and use a spatula to deglaze the pan. Transfer the mixture to the slow cooker.
Add remaining ingredients: Add all remaining ingredients (except peas) to the slow cooker. Stir to combine.
Cook: Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
Finish the stew: Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem. Optional: swirl in 2 tablespoons of cold butter for a velvety finish.

Notes

Don’t skip the browning step—it adds a layer of rich flavor! For a smooth, velvety finish, swirl in 2 tablespoons of cold butter at the very end. This is a chef’s trick called “Monter au Beurre.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 50 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Carbohydrates: 100 mg
Fiber: 5 g
Protein: 35 g
Cholesterol: 30 g

Keywords: beef stew, slow cooker, crockpot, comfort food, easy dinner, beef chuck