Description
A hearty and flavorful slow cooker beef stew made with tender beef, carrots, potatoes, and a rich broth enhanced with red wine and herbs. This comforting dish is slowly cooked to develop deep flavors and a velvety finish with butter.
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
- 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 Flavor Enhancers
- 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 Meat: Cut beef into 1-inch cubes, removing any large chunks of fat but keeping marbled fat intact. Season with black pepper, garlic salt, and celery salt. Coat the beef with flour by tossing it until evenly covered.
- Sear the Beef: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. In batches, add beef cubes without crowding the pan and brown each side for about 45 seconds. Add more oil as needed. Transfer browned beef to the slow cooker.
- Sauté Onions and Garlic: Reduce heat to medium and melt 1 tablespoon 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 wine to deglaze the pan, loosening browned bits for added flavor. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the remaining wine, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary.
- Slow Cook: Cook on low for 8 hours or on high for 4 hours, until vegetables are soft and potatoes are fork tender.
- Add Peas and Finish Cooking: During the last 15 minutes of cooking, stir in the frozen peas. Remove bay leaves and rosemary sprig before serving.
- Thicken the Stew (Optional): Mix ¼ cup cold water with 3 tablespoons corn starch until smooth. Slowly stir this mixture into the stew. The stew will thicken as it stands.
- Monter au Beurre: Turn off heat and swirl in 2 tablespoons cold butter to give the stew a smooth and velvety texture.
- Add Final Touch (Optional): Add 2-3 drops of Gravy Master for a richer, darker color before serving.
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 roast (preferred), rump roast, or bottom round.
- You can sear a whole roast before cutting into cubes to reduce moisture loss but with less surface area for seasoning and browning.
- If you prefer no wine, substitute with beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderness.
- For an Irish variation, use 1 cup stout Guinness beer instead of wine.
- To make this stew on the stovetop, sear meat and onions as directed, then reduce wine by half before adding remaining ingredients. Simmer gently for 1-2 hours until potatoes are tender, adding peas near the end.
- Swirling in cold butter at the end (monter au beurre) adds richness and a velvety finish.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
