Description

A hearty and flavorful slow cooker beef stew with tender chunks of beef, potatoes, carrots, and peas simmered in a rich tomato and wine-infused broth. This comforting stew is perfect for a satisfying main course, featuring a velvety finish achieved by swirling in cold butter. Ideal for slow cooking, this recipe makes meal prep effortless while delivering deep, rich flavors.

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

Cooking Fats and Aromatics

3-6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced

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

Vegetables and Herbs

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

Thickening and Optional Ingredients

¼ cup cold water
3 tablespoons corn starch
2-3 drops Gravy Master (optional, adds richer, darker color)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat while keeping marrow fat marbled into the meat. Sprinkle the meat evenly with black pepper, garlic salt, and celery salt, then coat with flour by tossing thoroughly.
Brown the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches, avoiding overcrowding, and brown each side for about 45 seconds. Add more oil if necessary. Transfer browned meat to the slow cooker.
Sauté Aromatics: Lower 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 another minute. Pour a splash of wine to deglaze the pan, scraping up browned bits for extra flavor. Transfer this onion and garlic mixture into the slow cooker.
Add Remaining Ingredients: Into the slow cooker with beef and aromatics, add remaining wine, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary.
Slow Cook: Cover and cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours until vegetables are tender and potatoes are fork tender.
Finish with Peas: Add frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary stem before serving.
Optional Thickening: For a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch to form a slurry. Slowly stir this into the stew and allow it to thicken as it stands.
Velvety Finish: Turn off heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety texture known as monter au beurre.
Optional Color Enhancer: Add 2-3 drops of Gravy Master for a richer, darker color if desired.

Notes

Store leftover stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Best beef cuts for stew include chuck roasts (ideal), rump roasts, and bottom rounds for tenderness and flavor.
For less moisture loss and more concentrated flavor, season and sear a whole roast before cutting it into cubes.
If red wine is unavailable, substitute with equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderness.
For an Irish twist, replace the wine with 1 cup extra stout Guinness.
For stovetop preparation, after searing meat, reduce ½ cup wine over medium heat before adding remaining ingredients and simmering gently for 1-2 hours until tender.
Do not overcrowd the pan while browning meat to ensure proper searing and flavor development.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg