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–+ servings
Slow Cooker Beef Stew

Slow Cooker Beef Stew

This Slow Cooker Beef Stew is a hearty dish packed with tender beef, vegetables, and red wine, perfect for cozy fall and winter meals.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people
Calories 507 kcal

Equipment

  • slow cooker
  • large skillet

Ingredients
  

Beef and Vegetables

  • 2.5 pounds stew meat See notes
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon celery salt
  • 0.25 cup flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter divided
  • 2 cups yellow onions diced
  • 4 cloves garlic minced
  • 1 cup cabernet sauvignon or merlot See notes
  • 4 cups beef broth
  • 2 cubes beef bouillon
  • 2 tablespoons Worcestershire Sauce
  • 3 tablespoons tomato paste
  • 5 medium carrots cut into 1-inch chunks
  • 1 pound baby Yukon gold potatoes halved or quartered
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 0.25 cup Cold Water Optional
  • 3 tablespoons Corn Starch Optional
  • 2-3 drops Gravy Master Optional - Adds a richer, darker color.

Instructions
 

Preparation Steps

  • Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
  • Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
  • 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 45 seconds. Add more oil if needed. Transfer to slow cooker.
  • Reduce heat to medium and melt 1 tablespoon of butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to loosen the brown bits in the skillet. Transfer the onions, garlic, and remaining wine to the slow cooker.
  • Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
  • Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
  • Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
  • To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
  • Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. Optional: Add 3 drops of Gravy Master for an even darker color.

Notes

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Best cuts of Beef for Stew: Chuck roasts, Rump roasts, Bottom rounds. Red Wine Substitute: Use equal amount of beef broth or red grape juice, and 2 Tablespoons of Red Wine Vinegar. For an Irish twist, use 1 cup of extra stout Guinness instead of wine.

Nutrition

Serving: 1bowlCalories: 507kcal
Keyword beef stew, fall recipes, Slow Cooker Beef Stew, Slow Cooker Recipes, winter recipes
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