Description
Slow Cooker Beef Stew is the ultimate comfort food for those chilly evenings. This hearty dish combines tender beef, vibrant vegetables, and a rich, savory broth, making it a perfect meal for family gatherings or quiet nights in. With minimal preparation, this stew cooks slowly to develop deep flavors that warm your heart and fill your home with delightful aromas. Ideal for cozy Fall and Winter days, it’s a satisfying one-pot meal that promises leftovers even tastier the next day.
Ingredients
Scale
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter (divided)
- 2 cups yellow onions (diced)
- 4 cloves garlic (minced)
- 1 cup red wine (Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
- 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
- 1/4 cup cold water + 3 tablespoons corn starch (optional)
- 2–3 drops Gravy Master (optional)
Instructions
- Cut meat into 1-inch cubes, discarding any large pieces of fat.
- Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat evenly. Sprinkle flour over the meat and toss again until well coated.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches; don't overcrowd the pan. Brown on each side for about 45 seconds. Add more oil if needed. Transfer browned meat to slow cooker.
- Reduce heat to medium and melt 1 tablespoon of butter in the same skillet. Add diced onions and cook for about five minutes until softened. Stir in minced garlic and cook for an additional minute. Add a splash of wine to deglaze the pan, scraping up any brown bits with a silicone spatula for extra flavor. Transfer this mixture along with remaining wine to slow cooker.
- Add all remaining ingredients except frozen peas, corn starch mixture, and two tablespoons of cold butter into the slow cooker.
- Cook on low for approximately seven and a half to eight hours or on high for three and a half to four hours until vegetables are softened and potatoes are fork-tender.
- During the last fifteen minutes of cooking, add in frozen peas. Remove bay leaves and rosemary stem before serving.
- If you prefer a thicker stew, combine a quarter cup of cold water with three tablespoons of corn starch in a small bowl. Gradually add this mixture to the stew while stirring continuously until well incorporated.
- Turn off heat when cooking is complete. Swirl in two tablespoons of cold butter for a smooth finish known as 'Monter au Beurre.' Optionally add three drops of Gravy Master for deeper color.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg