Description
This Slow Cooker Beef Stew is a hearty and comforting dish featuring tender chunks of beef simmered with carrots, potatoes, and rich flavors from wine, beef broth, and aromatic herbs. The stew is thickened to a velvety finish with butter and can be easily made in a slow cooker or on the stovetop for a 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
- 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
- ¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
- 2-3 drops Gravy Master (optional, for richer color)
Instructions
- Prepare the Beef: Cut the stew meat into 1-inch cubes, trimming large pieces of fat but leaving marbled fat intact. Sprinkle black pepper, garlic salt, and celery salt evenly over the beef, then toss to coat. Add flour and toss again to cover the meat with a light flour coating.
- Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding and brown each side for about 45 seconds. Add more oil if needed. Transfer the browned meat to the slow cooker.
- Sauté Onions and Garlic: Reduce heat to medium, melt 1 tablespoon of butter in the skillet, then add diced onions and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute more. Pour in a splash of wine and use a silicone spatula to deglaze the pan by scraping up browned bits. 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 except for the peas and the last 2 tablespoons of butter.
- Slow Cook the Stew: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until the vegetables are soft and potatoes are fork tender.
- Add Peas: Stir in the frozen peas in the last 15 minutes of cooking. Remove the bay leaves and rosemary sprig before serving.
- Thicken the Stew (Optional): If a thicker stew is desired, mix ¼ cup cold water with 3 tablespoons cornstarch and slowly stir into the stew. The mixture will thicken as it cooks and upon standing.
- Finish with Butter and Gravy Master: Turn off the heat and swirl in 2 tablespoons of cold butter to make the stew smooth and velvety (a technique called Monter au Beurre). Optionally, add 2-3 drops of Gravy Master for a darker, richer color.
Notes
- Storage: Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Beef Cuts: Best cuts for stew are chuck roasts, rump roasts, or bottom rounds. You can sear a whole roast and then cut into cubes for less moisture loss.
- Red Wine Substitute: Replace the wine with equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderize meat.
- Irish Twist: Substitute the wine with 1 cup of Guinness stout for a unique flavor.
- Stovetop Method: After searing the beef, add ½ cup wine and reduce it by half over medium heat, then add beef and broth, simmer covered gently for 1-2 hours until potatoes are tender. Add peas during last 10-15 minutes. Thicken and finish with butter as in the slow cooker method.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
