Description
This Slow Cooker Beef Stew is a comforting and hearty dish perfect for fall and winter. It features tender chunks of beef, golden Yukon gold potatoes, carrots, and peas simmered in a rich broth with red wine, onions, and garlic, resulting in a flavorful and satisfying meal.
Ingredients
Units
Scale
Beef and Seasonings
- 2 1/2 pounds stew meat
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/4 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 Flavorings
- 1 cup cabernet sauvignon (or merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 sprig rosemary
- 1/4 cup cold water + 3 tablespoons corn starch (optional)
- 2-3 drops Gravy Master (optional)
Instructions
- Prepare Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat but keeping fat marbled in the meat. Sprinkle with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle with flour and toss again to evenly coat the meat.
- Brown Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches to avoid overcrowding and brown each piece for about 45 seconds per side. Add more oil if necessary. Transfer the browned meat to the slow cooker.
- Sauté Aromatics: Reduce skillet heat to medium and melt 1 tablespoon of butter. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute. Pour in a splash of wine to deglaze, scraping up brown bits with a spatula for added flavor. Transfer onions, garlic, and wine 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.
- Cook Stew: Cover and cook on low for 7 ½ to 8 hours or on high for 3½ to 4 hours, until vegetables are soft and potatoes are fork tender.
- Add Peas: Add frozen peas to the slow cooker during the last 15 minutes of cooking. Remove bay leaves and rosemary sprig before serving.
- Thicken Sauce (Optional): To thicken, mix ¼ cup cold water with 3 tablespoons corn starch 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 the remaining 2 tablespoons of cold butter to create a smooth, velvety finish using the "Monter au Beurre" technique. Optionally add 2-3 drops of Gravy Master for a richer, darker color.
Notes
- This stew is ideal for fall and winter as a warming, filling comfort food.
- Using cabernet sauvignon or merlot wine adds depth of flavor; dry red wines work best.
- For a gluten-free version, substitute the flour with a gluten-free alternative.
- Make sure not to overcrowd the skillet when browning meat to ensure a good sear and flavor development.
- The butter added at the end enriches the texture and flavor of the stew.
- You can skip the Gravy Master if unavailable; the stew will still be flavorful and richly colored.
- Leftovers taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- Sugar: 7 g
- Sodium: 1035 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 49 g
- Cholesterol: 132 mg
