How Long Should You Slow Cook Beef Stew

How to Make It

For complete instructions and ingredient quantities, see the recipe card at the bottom of the post.

Dice the meat into 1-inch cubes, then remove any substantial fat pieces. Fat marbleized into the meat is fine!.

Season beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again. After batch-searing the meat for 45 seconds on each side, place it in the slow cooker.

Melt 1 Tablespoon butter and use it to soften the onions and garlic. Make sure to scrape up any remaining meat from the pot. Add a splash of wine to help loosen if necessary. Transfer to the Slow Cooker.

Incorporate the remaining components, excluding the peas, corn flour, and two tablespoons of chilled butter. After the potatoes are fork-tender and the vegetables have softened, cook on low for 8 hours or high for 4 hours.

Add the peas during the last 15 minutes of cooking. Stir slowly into the broth to thicken, adding 1/4 cup cold water and 3 Tablespoons corn starch. It will continue to thicken upon standing. After turning off the heat, take out the rosemary stem and bay leaves. Add browning and seasoning sauce.

How to Cook Beef Stew in a Crockpot

The ease of preparation of this comforting and hearty slow cooker beef stew is one of its best features. This hearty soup is the perfect make-ahead meal. It will be ready for you right before supper if you leave it to simmer in the morning.

  • Brown the beef: Heat up some oil in a skillet over medium-high heat, then brown the beef all over. After the beef is browned, take it out and put it in a different dish.
  • Sauté the onion: Use the remaining oil and the beef juices to sauté the onion in the same skillet.
  • Combine all ingredients: Add soup ingredients into a crockpot. Cook for 4 hours on high or 7 hours on low heat.
  • After removing the bay leaves, season to taste with salt and pepper.

How Long Should You Slow Cook Beef Stew

Here are some substitutions or additions to the recipe in case you don’t have the specific ingredients on hand to still make delicious beef stew.

  • Beef: Use rump roast, bottom round, or “beef stew meat” in place of chuck roast if you don’t have any. Usually tougher and more dense in connective tissue, these beef cuts become perfectly tender when slow-cooked. Make sure the meat has a decent amount of marbling, or fat. More marbling means the meat will be melt-in-your-mouth delicious.
  • Yukon gold potatoes are the best type of potato to use in beef stew. Sweet potatoes and red potatoes make excellent substitutes since they are lower in starch and maintain their texture well in a slow cooker. Add them peeled or unpeeled.
  • Tomato paste: You have a few substitutes if you run out. Use three tablespoons of tomato puree or sauce for every one tablespoon of tomato paste. Alternately, use the same quantity of ketchup (though ketchup has a somewhat sweeter taste).
  • Vegetables: To soften and infuse the flavors, add the chopped celery and garlic and sauté them briefly with the onion. To this hearty stew, frozen peas, green beans, and mushrooms are also excellent additions.

How Long Should You Slow Cook Beef Stew

What kind of beef to use

  • Our kitchen used the pre-cut meat from your meat counter that was labeled “beef stewing cubes” or something similar. In order for the meat to be as tender, it should have a decent amount of marbling, or fat, and not appear overly lean.
  • Ideally, a beef chuck roast should be cut up to yield extremely tender meat. Round cuts on top or bottom, or even short ribs, are also delicious.
  • Searing adds a ton of flavor and texture, so make sure you do it with whatever you use!