Description

A hearty and flavorful slow cooker beef stew recipe featuring tender beef, carrots, potatoes, and a rich broth infused with red wine and herbs. Perfect for a comforting meal with minimal effort, this stew offers a velvety finish with a butter swirl and optional gravy master for enhanced color and depth.

Ingredients

Scale

Meat and Seasoning

2 ½ pounds stew meat, cut into 1-inch cubes
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour

Cooking Fats

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
1 cup frozen peas

Liquids and Sauces

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)

Herbs and Spices

2 bay leaves
1 sprig rosemary

Optional

3 tablespoons cornstarch (for thickening)
2-3 drops Gravy Master (for richer, darker color)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat but leaving fat marbled in the meat. Sprinkle with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle flour over the meat and toss again to evenly coat.
Sear the Meat: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches to avoid overcrowding, browning each side for about 45 seconds. Add more oil if needed. 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. Pour in a splash of wine and use a silicone spatula to deglaze the pan, loosening flavorful browned bits. Transfer this mixture to the slow cooker.
Add Remaining Ingredients: To the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary sprig, and the remaining butter (2 tablespoons cold butter left to add later). Do not add peas, cornstarch or extra butter yet.
Cook the Stew: Cover and cook on low heat for 8 hours or on high heat for 4 hours, until vegetables are softened and potatoes are fork tender.
Add Peas: During the last 15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving.
Optional Thickening: If a thicker stew is desired, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly pour into the stew while stirring. The stew will continue to thicken as it stands.
Finish with Butter: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter, a technique called “Monter au Beurre,” for a smooth, velvety texture.
Optional Color Enhancement: Add 2-3 drops of Gravy Master for a richer, darker color if preferred.

Notes

Storage: Keep leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Best Beef Cuts: Chuck roasts are ideal, but rump roasts and bottom rounds also work well for stew.
Whole Roast Option: Season and sear a whole roast for 8 minutes total, then cut into cubes for less moisture loss but less seared surface.
Red Wine Substitute: Use equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar to replicate wine’s acidity and tenderness effects.
Irish Variation: Substitute 1 cup extra stout Guinness for the wine and try pairing with Corned Beef and Cabbage.
Stovetop Method: After searing meat, add ½ cup wine and reduce by half over medium heat, then add meat and cook at a gentle simmer for 1-2 hours until tender. Add peas last and thicken with cornstarch and butter as desired.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg