Description

This Slow Cooker Beef Stew is a hearty, flavorful dish perfect for cozy dinners. Tender beef cubes are browned for depth of flavor, then slow-cooked with carrots, Yukon gold potatoes, onions, garlic, and aromatic herbs in a rich broth enhanced with red wine and Worcestershire sauce. Finished with peas and optionally thickened for a velvety texture, this classic slow cooker stew is both comforting and easy to prepare.

Ingredients

Scale

Meat and Seasonings

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 and Oils

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 Flavor Enhancers

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

Optional Ingredients

¼ cup cold water
3 tablespoons cornstarch
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 allowing marbled fat for flavor. Sprinkle black pepper, garlic salt, and celery salt over the meat, tossing to coat evenly. Then sprinkle the flour and toss again to ensure the meat is well coated.
Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated meat in batches, being careful not to overcrowd the pan. Brown each side for about 45 seconds until nicely seared. Add more oil if needed. Transfer the browned meat to the slow cooker.
Sauté Onions and Garlic: Reduce skillet heat to medium and melt 1 tablespoon butter. Add the diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional minute. Pour in a splash of red wine to deglaze the pan, scraping up browned bits with a spatula to add flavor. Transfer this onion and garlic mixture into the slow cooker with the meat.
Add Remaining Ingredients: To the slow cooker, add the cabernet sauvignon or merlot, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Stir gently to combine.
Slow Cook the Stew: Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until the vegetables are tender and the potatoes are fork-tender.
Add Peas and Final Touches: During the last 15 minutes of cooking, add the frozen peas to the stew. Remove the bay leaves and rosemary sprig before serving.
Optional Thickening: If you prefer a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly stir this mixture into the stew, allowing 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 finish—the chef’s technique called “Monter au Beurre.”
Optional Color Enhancer: Add 2-3 drops of Gravy Master for a richer, darker color if desired.

Notes

Use good quality stew meat with some marbled fat for the best flavor and tenderness.
Red wine such as cabernet sauvignon or merlot adds depth to the stew; a robust dry red wine is recommended.
Browning the meat before slow cooking enhances the stew’s flavor significantly.
The thickening step is optional but recommended for a richer texture.
Bay leaves and rosemary sprig should be removed before serving to avoid any woody bits.
You can adjust vegetables or add mushrooms if desired for variation.
This stew keeps well for leftovers and develops even more flavor the next day.

Nutrition

Serving Size: 1 serving (approx. 1.5 cups)
Calories: 420 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 95 mg