Description

This hearty Slow Cooker Beef Stew features tender chunks of stew meat simmered with carrots, potatoes, onions, and garlic in a rich broth enhanced with red wine and herbs. Slow cooking ensures tender meat and flavorful vegetables, finished with peas and an optional butter swirl for a velvety texture. Perfect for a comforting dinner any day.

Ingredients

Scale

Meat and Seasonings

2 ½ pounds stew meat
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour

Cooking Fat and Aromatics

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

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

Vegetables

5 medium carrots, cut into 1-inch chunks
1 lb baby Yukon gold potatoes, halved or quartered
1 cup frozen peas

Thickening and Finishing (Optional)

¼ cup cold water
3 tablespoons cornstarch
2 tablespoons cold butter
2-3 drops Gravy Master (optional, for richer color)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, trimming off any large pieces of fat but leaving marbled fat intact. Sprinkle the meat evenly with black pepper, garlic salt, and celery salt, toss to coat, then sprinkle the flour over the meat and toss again to coat completely.
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 45 seconds, adding more oil if needed. Transfer 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 additional minute. Pour in a splash of wine and use a spatula to scrape up browned bits from the pan, then transfer the onions, 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, potatoes, bay leaves, and rosemary. Do not add peas, cornstarch mixture, or remaining butter yet.
Slow Cook: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until vegetables are softened and potatoes are fork tender.
Add Peas and Finish Cooking: Add frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary before thickening or serving.
Thicken the Stew (Optional): If desired, combine ¼ cup cold water and 3 tablespoons cornstarch to make a slurry. Slowly stir the slurry into the stew; it will thicken as it stands.
Monter au Beurre: Turn off the heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety finish. Optionally, add 2-3 drops of Gravy Master to deepen color.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Best cuts for stew meat include chuck roasts (recommended), rump roasts, and bottom rounds.
You can sear a whole roast for about 8 minutes before cutting into cubes to reduce moisture loss, but you lose some seasoning surface area.
If you do not have red wine, substitute with equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar to aid tenderizing.
For an Irish variation, replace wine with 1 cup of extra stout Guinness.
Stovetop Method: After searing meat, reduce ½ cup of wine on medium heat for 5 minutes, then add to pot with other ingredients. Simmer 1-2 hours until potatoes are tender, add peas last 10-15 minutes, then optionally thicken and finish with butter.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 85 mg