Description

This Slow Cooker Beef Stew is a comforting and hearty dish perfect for fall and winter. Tender stew meat is browned and slow-cooked with golden potatoes, carrots, peas, onions, garlic, and a rich beef broth infused with red wine and aromatic herbs. The stew is thickened and finished with butter for a velvety texture and optionally enhanced with Gravy Master for a deeper color.

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)

Aromatics and Vegetables

2 cups yellow onions (diced)
4 cloves garlic (minced)
5 medium carrots (cut into 1-inch chunks)
1 pound 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 Finishing

1/4 cup cold water + 3 tablespoons corn starch (optional)
2-3 drops Gravy Master (optional)

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Instructions

Prepare the meat: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat but keeping marbled fat. Sprinkle the meat evenly with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle the flour over the meat and toss again until coated.
Brown the meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches to avoid overcrowding the pan. Brown each side for about 45 seconds. Add more oil if needed. Transfer browned meat to the slow cooker.
Sauté the aromatics: Reduce the skillet heat to medium and melt 1 tablespoon of butter. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute. Splash in some wine and use a spatula to scrape up any browned bits from the pan for extra flavor. Transfer the onion, garlic, and wine mixture to the slow cooker.
Add remaining ingredients: Add the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary sprig, and remaining olive oil and butter to the slow cooker. Do not add peas or thickener yet.
Cook the stew: 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 and thicken (optional): Add frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary sprig. If desired, mix ¼ cup cold water with 3 tablespoons corn starch and slowly stir into the stew to thicken. Let stand for a few minutes to thicken further.
Final touch: Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth, velvety finish (monter au beurre technique). Optionally, add 2-3 drops of Gravy Master for a richer, darker color. Serve hot.

Notes

This stew is perfect for cooler seasons like fall and winter due to its hearty ingredients and rich flavors.
Use cabernet sauvignon or merlot for a deep, robust flavor; substitute with any dry red wine if needed.
When browning meat, do it in batches to ensure proper searing and avoid steaming.
The monter au beurre technique of adding cold butter at the end gives the stew a luscious texture and sheen.
Gravy Master is optional and can be omitted without compromising flavor.
To make the stew gluten-free, replace the flour with a gluten-free alternative and ensure corn starch is used for thickening.

Nutrition

Serving Size: 1 serving
Calories: 507 kcal
Sugar: 7 g
Sodium: 1035 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 49 g
Cholesterol: 132 mg