Description

This Slow Cooker Beef Stew is a hearty and comforting dish packed with tender beef, flavorful vegetables, and rich broth. Perfect for cozy dinners, it combines seared stew meat, slow-cooked carrots, potatoes, and peas with a savory blend of herbs and red wine, resulting in a velvety, deeply satisfying meal.

Ingredients

Scale

Beef and Seasoning

2 ½ pounds stew meat
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour

Cooking Fats and Aromatics

3-6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced

Liquids and Flavorings

1 cup cabernet sauvignon or merlot
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire Sauce
3 tablespoons tomato paste

Vegetables and Herbs

5 medium carrots, cut into 1-inch chunks
1 pound baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig rosemary
1 cup frozen peas

Thickening and Finishing

¼ cup cold water + 3 tablespoons corn starch (optional)
2-3 drops Gravy Master (optional)

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Instructions

Prepare the meat: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat but keeping marbleized fat. Sprinkle the meat evenly with black pepper, garlic salt, and celery salt. Toss to coat the meat, then sprinkle flour over and toss again to cover thoroughly.
Sear the beef: Heat 3 tablespoons of 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 additional oil if needed. Transfer the browned meat to the slow cooker.
Sauté onions and garlic: Reduce skillet heat to medium and melt 1 tablespoon of butter. Add the diced onions and cook for 5 minutes until translucent. Add minced garlic and cook for 1 minute more. Pour a splash of wine to deglaze the pan, scraping up any browned bits with a spatula for flavor. Transfer this mixture to the slow cooker.
Add remaining ingredients: Into the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and any remaining olive oil or butter. Stir gently to combine.
Slow cook the stew: Cover and cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until the vegetables are tender and the potatoes are fork-soft.
Add peas and finish cooking: Add the frozen peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary sprig before proceeding.
Optional thickening: To thicken the stew, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly stir this mixture into the stew, and allow it to thicken as it stands.
Finish with butter: Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth, velvety texture—a technique called Monter au Beurre used by chefs.
Optional color enhancer: Add 2-3 drops of Gravy Master if desired to deepen the color of the stew.

Notes

Store leftover stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Best beef cuts for stew include chuck roasts (ideal), rump roasts, and bottom rounds.
You can also sear a whole roast for about 8 minutes, then cut it into cubes for less moisture loss but less searing surface.
If substituting red wine, use an equal amount of beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderization.
For an Irish twist, substitute 1 cup Guinness extra stout for the wine and try pairing with corned beef and cabbage.
Stovetop method: After searing meat, reduce ½ cup wine until halved, then follow remaining steps simmering covered on medium-low for 1-2 hours until potatoes are tender. Add peas last and optionally thicken with cornstarch and stir in cold butter as above.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 80 mg