How to Make the Best Slow Cooker Beef Stew Recipe

Mornings are always busy in my house with school runs and little kids so there is nothing I love more than being able to quickly prepare everything and pop it in the slow cooker until its time for dinner. Let me show you how to make the best slow cooker beef stew recipe that is the perfect winter warmer that will fill your home with its delicious aroma.  

Slow Cooker 

This time of year I love getting my slow cooker out of the cupboard. Now that the colder weather is starting to settle in there is nothing better than cooking warming comfort food for the family to enjoy after a long day. 

By the time its time to sit down for dinner it’s already started to get dark and the temperature has started to drop. This provides the perfect excuse to make stews, soups and really anything that I can cook in my slow cooker.

I’ve always loved cooking these types of meals but they have become more essential for me since having children. It saves me so much time and effort being able to quickly sort out all of my ingredients and then putting them in the pot allowing them to do their thing.  

There really is nothing better in the winter months than walking into the house at the end of the day and being hit by the amazing smell of a traditional beef stew that the whole family will enjoy. 

This is the start of our slow cooker and winter warmer recipe season here on the blog so follow along for more delicious and easy slow cooker recipes.

Beef

The beef in this recipe is so important and is one thing that I like to prioritise. That doesn’t mean that it’s hard to get it just means making sure you buy the right type of beef.

It’s best to get a stewing beef for this recipe. The great thing is you can get it from either your local butcher or the grocery store.

It is so easy to purchase stew beef and most grocery stores especially in the UK will have them. They are clearly labelled and the tender meat is already cut into cubes ready to cook. If you have any queries on the different types of meat that can be used don’t be afraid to talk to your local butcher.

This beef stew meat is specific because it allows for the best results for the slow cooking time. By the time that it is ready to serve you will have some tender chunks of beef which will fall apart in your mouth. Trust me when I say that it is the perfect filling and complete meal for those cold winter nights.

Ingredients of How to Make the Best Slow Cooker Beef Stew Recipe

Onion- white onion

Oil- I personally prefer even a vegetable or sunflower but olive oil can also be used.

Beef- Stewing beef works best as it is the best cuts to allow for tender meat that falls apart.

Flour- I use all purpose flour.

Celery

Potatoes- any type of potatoes work. In my opinion the best potatoes to use are even Maris Piper or red potatoes.

Carrots

Beef Stock Cubes- I like to use stock cubes but already made beef stock works just as well.

Red Wine- I use dry red wine but you can use any type you enjoy or have to hand.

Water

Mixed Herbs

Bay Leaf

Worcestershire Sauce

Tips and Tricks

• Seal and brown off your beef in a pan. I tend to do this in a separate pan before adding it to my slow cooker, as there is not enough heat in an average slow cooker to complete this step.
• I like a nice and soft vegetables in my stew and prefer to part boil my potatoes and carrots for 5-10 minutes, before adding them to my slow cooker to continue to cook. If you like a little more bite then skip this step and add straight to the slow cooker.
• The leftovers are absolutely perfect the next day. 
• For a thicker sauce add an extra tbsp of flour

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What You’ll Need

Slow Cooker or  Casserole Dish with Lid (Dutch oven) – any will do you just need it to be deep enough to hold stew and to allow for it to be sealed for a few hours to cook.

How to Make this My Slow Cooker Beef Stew Recipe

Heat a pan or large skillet to a medium to high heat. 

While the pan is heating dice your onion. I like mine to be quick small so my children don’t notice but they can be chunky if you prefer.

Add a little oil to a pan.

Once the oil is hot add the beef cubes to the pan and seal all of the sides until you can’t see any raw beef.

Add your onions to your beef when it is starting to brown. This allows the onions to enough time to cook a little before they are added to the slow cooker.

During this time cut your celery and carrots and cube your potatoes to your desired size (I like a medium to a chunky potatoes).

An extra step that I like to do which is optional. But if you are like me and you like soft vegetable in your stew. Then part boil them in a saucepan for around 10 minutes just to help with the softening process.

Sprinkle the flour on top of the beef and onions and mix so that it is all combined.

Once the beef and the onions and flour mixture is combined add it to the slow cooker on a low heat.

Those browned bits at the bottom of the pan have such a rich flavour so do not get rid of them. Pour a small amount of boiling water into the pan. Give it a little scrape with a wooden spoon to get all of that good stuff and pour it into the slow cooker.

Now we are going to combine our ingredients into the slow cooker and allow it to do it work. So add the tomato paste (puree), red wine, Worcestershire sauce, garlic powder or granules, mixed herbs, bay leaves and salt and pepper to taste.

Add the celery, carrots and potatoes.

If you are using stock cubes and water combine those together and add to the crock pot. If you are using ready made stock just pour it straight in.

Put the lid on and allow to cook for 6-8 hours on low or 4-5 hours on high. This gives you plenty of time to get everything you need done in the day while. No need not worrying about sorting out dinner later.

Taste to check for desired levels of salt and pepper. I also sometimes like to add an extra beef stock cube if I want a deeper flavour. Mix it in and give it to cook for another 10 minutes or so.

Then it is ready to serve! I love it in a bowl with some crusty bread or with some homemade dumplings.

Change it up!

• Why not serve it as part of a larger dish? I love adding mashed potatoes (I love potatoes and two types in one dish is not to much for me) and some green beans or possibly adding a side salad with a balsamic vinegar dressing 
• Swap, add or change the vegetables. We love swede and even parsnips in a stew to warm us up on a cold night.
• If you don’t want to add dry red wine or alcohol in general substitute it with an extra cup of beef broth (or more water and stock cubes).

Storing

I like to store mine in an airtight container for freshness. You can store this in the fridge for up to 3-4 days and in the freezer for up to 3 months. 

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