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

Yes, absolutely. Many beef stew recipes in crockpot start with raw beef tossed in flour and seasoning. While searing adds extra flavor, it’s not a must. The low and slow heat of the crockpot will still cook the meat thoroughly and tenderize it beautifully.

What is the secret to good stew?

The secret? Time and layering flavor . Starting with a good cut of meat (like chuck roast), building in flavors with searing, using hearty veggies, and seasoning properly makes all the difference. Don’t forget that herbs like rosemary and bay leaf elevate the dish from basic to brilliant.

What cut of beef is best for crockpot stew?

Chuck roast is the go-to choice. It’s inexpensive, well-marbled, and perfect for slow cooking. Other options like rump roast or bottom round work too, but chuck gives that rich, fall-apart texture you want in beef stew recipes in crockpot .

Do you need to brown beef before slow cooking?

Technically, no. But if you're after that rich, deep flavor, then yes—browning adds depth. It also improves texture and color. Even a quick sear makes a big difference in the final result.

Beef Stew Recipes in Crockpot – Ultimate Cozy Dinner

Description

This cozy crockpot beef stew is packed with tender chunks of beef, hearty vegetables, and savory broth—perfect for cold nights or busy weekdays.

Ingredients

2 ½ pounds chuck roast, cut into 1-inch cubes
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 cup all-purpose flour
3 tablespoons olive oil (for searing)
2 tablespoons butter (divided)
2 cups diced yellow onions
4 cloves garlic, minced
1 cup red wine (optional)
4 cups beef broth
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
5 medium carrots, cut into chunks
1 pound baby Yukon gold potatoes, halved
2 bay leaves
1 sprig fresh rosemary
1 cup frozen peas
1/4 cup cold water + 3 tablespoons cornstarch (optional for thickening)

Instructions

Season beef with pepper, garlic salt, and celery salt. Toss in flour to coat.
Sear beef in olive oil on medium-high heat until browned (about 45 seconds per side). Set aside.
In the same pan, sauté onions and garlic in 1 tbsp butter. Deglaze with wine if using.
Transfer beef, onions, and garlic to crockpot. Add broth, tomato paste, Worcestershire sauce, carrots, potatoes, bay leaves, and rosemary.
Cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are cooked.
Add peas in the last 15 minutes.
For a thicker stew, stir in cornstarch mixture near the end of cooking.
Finish by swirling in 1 tbsp butter for a rich finish. Remove bay leaves and rosemary.

Notes

Chuck roast is ideal for slow cooking because of its marbled texture.
Red wine deepens the flavor, but broth or stout beer also works great.
Add mushrooms, parsnips, or celery for extra heartiness.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Calories: 480 kcal
Sugar: 5 g
Sodium: 790 mg
Fat: 21 g
Saturated Fat: 8 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 120 mg

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