Description
A hearty and flavorful Slow Cooker Beef Stew made with tender chunks of beef, carrots, Yukon gold potatoes, and rich savory broth enhanced with red wine and aromatic herbs. Perfect for a comforting, slow-cooked meal.
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 Broth
- 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
Optional Thickener
- ¼ cup cold water
- 3 tablespoons corn starch
Optional Enhancer
- 2-3 drops Gravy Master
Instructions
- Prepare the Meat: Cut meat into 1-inch cubes, discarding any large pieces of fat while keeping fat marbled in the meat. Sprinkle black pepper, garlic salt, and celery salt over the beef, toss to coat, then sprinkle flour and toss again evenly.
- Sear the Meat: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Brown the meat in batches, about 45 seconds per side, adding more oil if needed. Avoid overcrowding. Transfer browned meat to the slow cooker.
- Sauté Aromatics: 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 more. Pour in a splash of wine, scraping up the browned bits with a spatula, then transfer the mixture and remaining wine to the slow cooker.
- Add Remaining Ingredients: Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and any remaining seasonings to the slow cooker, excluding peas, cornstarch mixture, and 2 tablespoons of cold butter.
- Cook Stew: Cover and cook on low for 8 hours or on high for 4 hours, until vegetables and potatoes are fork tender.
- Add Peas: Stir in frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary sprig before serving.
- Optional Thickening: Combine ¼ cup cold water with 3 tablespoons cornstarch. Slowly stir into stew to thicken. Let stew stand to continue thickening.
- Finish with Butter and Seasoning: Turn off the heat. Swirl in the remaining 2 tablespoons of cold butter to create a smooth, velvety texture (monter au beurre). Optionally, add 2-3 drops of Gravy Master for a richer, darker color.
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 (preferred), rump roasts, and bottom rounds.
- You can sear a whole roast for about 8 minutes then cut into cubes for less moisture loss but less surface seasoning.
- Red wine can be substituted with equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderize meat.
- For an Irish variation, substitute the wine with 1 cup stout Guinness beer.
- Stovetop method: After searing, reduce wine by half, then simmer all ingredients covered on medium-low heat for 1-2 hours until tender, stirring occasionally.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
