Description
A rich and hearty Slow Cooker Beef Stew made with tender chunks of seasoned beef, aromatic vegetables, and a flavorful broth thickened to perfection. This comforting classic is perfect for a cozy meal, slow-cooked to develop deep flavors and tender textures.
Ingredients
Scale
Beef and Seasonings
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
Vegetables and Aromatics
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 5 medium carrots, cut into 1-inch chunks
- 1 lb. baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
Liquids and Flavor Enhancers
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- ¼ cup cold water (optional for thickening)
- 3 tablespoons cornstarch (optional for thickening)
- 2-3 drops Gravy Master (optional, adds richer, darker color)
Instructions
- Prepare and Season the Meat: Cut the beef stew meat into 1-inch cubes, discarding any large pieces of fat while keeping fat marbled in the meat. Sprinkle black pepper, garlic salt, and celery salt over the beef and toss to coat. Then sprinkle flour and toss again until well-coated.
- Sear the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches without overcrowding the pan. Brown each side for about 45 seconds, adding more oil if necessary. Transfer the browned meat to the slow cooker.
- Sauté Onions and Garlic: Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more. Pour in a splash of wine and use a silicone spatula to scrape up browned bits from the skillet. Transfer the onions, garlic, and wine to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, baby potatoes, bay leaves, and rosemary. Stir gently to combine, leaving out the peas, cornstarch mixture, and remaining butter for now.
- Slow Cook the Stew: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours until vegetables are tender and potatoes are fork-tender.
- Add Peas and Finish Cooking: Add the frozen peas during the last 15 minutes of the cooking time. Remove and discard the bay leaves and rosemary stem before proceeding.
- Optional Thickening: For a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch in a small bowl until smooth. Slowly stir this mixture into the stew. It will continue to thicken upon standing.
- Monter au Beurre (Butter Finish): Turn off the heat and swirl in the remaining 2 tablespoons of cold butter for a rich, velvety finish. Optionally add 2-3 drops of Gravy Master for a darker, richer color. Serve hot and enjoy!
Notes
- Store leftover stew in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months for best quality.
- Best cuts of beef for stew include chuck roasts (recommended), rump roasts, and bottom rounds for tender and flavorful meat.
- You can also sear a whole roast before cutting it into cubes to minimize moisture loss and enhance searing texture.
- Substitute red wine with equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar for acidity and tenderness.
- For an Irish twist, replace wine with 1 cup extra stout Guinness and try pairing with Corned Beef and Cabbage.
- For stovetop cooking, follow initial steps to sear meat and reduce wine by half in skillet, then simmer everything for 1-2 hours until potatoes are tender, adding peas last. Thicken and finish with butter as in the slow cooker method.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
