Description
A hearty and flavorful Slow Cooker Beef Stew made with tender stew meat, fragrant herbs, rich beef broth, and a splash of red wine, simmered until the vegetables and potatoes are perfectly tender, finished with a velvety butter swirl for a comforting meal perfect for any day.
Ingredients
Scale
Meat and Seasoning
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
For Searing and Cooking
- 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
- 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
Optional Ingredients
- ¼ cup cold water + 3 tablespoons corn starch (for thickening)
- 2-3 drops Gravy Master (for richer, darker color)
Instructions
- Prepare the Meat: Cut the stew meat into 1-inch cubes, trimming any large pieces of fat while keeping marbled fat intact for flavor. Season the meat with black pepper, garlic salt, and celery salt, then sprinkle with flour and toss well to coat.
- Sear the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches without overcrowding and brown on all sides for about 45 seconds per side. Add more oil if needed. Transfer the browned meat to the slow cooker.
- Sauté Aromatics: Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute. Pour in a splash of red wine and use a spatula to scrape up browned bits from the pan. Transfer the onion, garlic, and wine mixture to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, Yukon gold potatoes, bay leaves, rosemary sprig, and remaining butter (except 2 tablespoons reserved). Stir gently to combine, leaving out peas and cornstarch mixture for now.
- Cook the Stew: Cover and cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until vegetables and potatoes are tender.
- Add Peas and Finish Cooking: In the last 15 minutes of cooking, stir in frozen peas. Remove bay leaves and rosemary sprig before proceeding to final steps.
- Optional Thickening: If desired, combine ¼ cup cold water with 3 tablespoons corn starch. Gradually whisk this slurry into the stew to thicken it. Let the stew stand for a few minutes to allow thickening to take effect.
- Finish with Butter and Color: Turn off the heat. Swirl in the remaining 2 tablespoons of cold butter to create a smooth, velvety finish known as monter au beurre. Optionally, add 2-3 drops of Gravy Master for a deeper, darker color.
Notes
- Store leftovers in an airtight container and refrigerate up to 3 days or freeze for up to 3 months.
- Best cuts for stew are chuck roast, rump roast, or bottom rounds for tenderness and flavor.
- Searing a whole roast and then cubing it retains moisture but reduces the seared surface area.
- Substitute red wine with an equal amount of beef broth or red grape juice plus 2 tablespoons red wine vinegar for acidity and tenderizing effect.
- For an Irish twist, replace wine with 1 cup extra stout Guinness.
- For stovetop cooking, sear meat and reduce ½ cup wine before adding broth and simmering gently for 1-2 hours until tender, then add peas and finish as directed.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
