Description

This Slow Cooker Beef Stew is a hearty and comforting dish perfect for fall and winter. It features tender, juicy beef, golden Yukon potatoes, carrots, peas, and a rich sauce made with red wine, beef broth, and aromatic herbs. The stew is slowly cooked to develop deep flavors and finished with a velvety butter swirl for added richness.

Ingredients

Units Scale

Beef and Seasoning

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

Optional Thickener and Color Enhancer

1/4 cup cold water mixed with 3 tablespoons corn starch
2-3 drops Gravy Master

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat but keeping marbled fat for flavor. Sprinkle the beef evenly with black pepper, garlic salt, and celery salt. Toss to coat the meat well, then sprinkle flour over the seasoned meat and toss again to cover.
Brown 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 each side for about 45 seconds. Add more olive oil as necessary. Transfer browned meat to the slow cooker.
Sauté Onions and Garlic: Reduce skillet heat to medium and melt 1 tablespoon butter. 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 silicone spatula to loosen the browned bits from the skillet for extra flavor. Transfer the onion, garlic, and wine mixture to the slow cooker.
Add Remaining Ingredients: To the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and the remaining olive oil and butter if any. Stir gently to combine all ingredients.
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 can be easily pierced with a fork.
Add Peas: During the last 15 minutes of cooking, add the frozen peas to the stew. Remove bay leaves and rosemary stem before continuing.
Thicken (Optional): If a thicker stew is desired, stir together ¼ cup cold water and 3 tablespoons corn starch until smooth. Slowly add this slurry to the stew while stirring, then let it stand for a few minutes to thicken.
Finish with Butter: Turn off the heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety finish, a technique known as “Monter au Beurre.” Optionally, add 2-3 drops of Gravy Master to deepen the color.

Notes

This traditional Beef Stew is perfect for cozy fall and winter meals with tender beef and hearty vegetables.
Use cabernet sauvignon or merlot to add rich flavor, but you can substitute with grape juice or beef broth if needed.
Browning the meat enhances flavor and texture in the final stew.
Adding butter at the end enriches the stew and gives it a luxurious mouthfeel.
Gravy Master is optional and only for color enhancement, not flavor.
Ensure the slow cooker temperature is accurate for best results and tender meat.
For gluten-free, substitute the flour with a gluten-free alternative.

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