Description
A hearty and comforting Slow Cooker Beef Stew made with tender beef chunks, aromatic herbs, and a rich blend of vegetables simmered to perfection. This classic stew is ideal for a cozy family meal, delivering deep flavors with minimal prep time and easy slow cooking.
Ingredients
Scale
Beef and Seasonings
- 2 ½ pounds stew meat, cut into cubes
- 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
- 2-3 drops Gravy Master (optional)
Herbs and Optional Thickener
- 2 bay leaves
- 1 sprig rosemary
- ¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
Instructions
- Season the Beef: Cut the stew meat into cubes and season evenly with black pepper, garlic salt, celery salt, then toss with flour until well coated. This helps to tenderize the meat and create a thickened stew base.
- Brown the Meat: Heat olive oil in a skillet over medium-high heat. Brown the coated meat cubes in batches to get a nice crust, adding flavor and locking in juiciness. Transfer the browned meat to your slow cooker.
- Sauté Onions and Garlic: Using the same skillet, add butter and sauté the diced onions and minced garlic until they become soft and translucent. This builds a flavorful foundation. Then, transfer them to the slow cooker with the meat.
- Add Remaining Ingredients: Pour in the wine, beef broth, crumble in beef bouillon cubes, Worcestershire sauce, and tomato paste. Add the chopped carrots, potatoes, bay leaves, and rosemary. Give everything a gentle stir to combine well, then cover the slow cooker.
- Slow Cook the Stew: Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours. Cooking low and slow ensures the beef becomes tender and the flavors meld beautifully.
- Finish with Peas: About 15 minutes before serving, stir in the frozen peas to add color and freshness without overcooking.
- Optional Thickening: If you prefer a thicker stew, mix cold water with cornstarch to create a slurry and stir it into the stew during the last 10 minutes of cooking, allowing it to thicken.
- Optional Flavor Boost: Add 2-3 drops of Gravy Master if desired for an extra depth of savory flavor just before serving.
Notes
- For the best flavor, brown the meat thoroughly in batches rather than crowding the pan.
- If you don’t have wine, substitute with extra beef broth or a splash of balsamic vinegar for acidity.
- Removing the bay leaves and rosemary sprig before serving prevents any tough herb bits in the stew.
- The optional cornstarch slurry can be adjusted depending on how thick you prefer your stew.
- Leftovers reheat well and can taste even better the next day after flavors meld overnight.
