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Slow Cooker Beef Stew

Slow Cooker Beef Stew

This Slow Cooker Beef Stew is loaded with tender beef, potatoes, carrots, and peas, perfect for Fall and Winter.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people
Calories 507 kcal

Equipment

  • Slow Cooker
  • large skillet

Ingredients
  

Beef and Vegetables

  • 2.5 pounds stew meat see notes
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon celery salt
  • 0.25 cup flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter divided
  • 2 cups yellow onions diced
  • 4 cloves garlic minced
  • 1 cup cabernet sauvignon or merlot See notes.
  • 4 cups beef broth
  • 2 cubes beef bouillon
  • 2 tablespoons Worcestershire Sauce
  • 3 tablespoons tomato paste
  • 5 medium carrots cut into 1-inch chunks
  • 1 pound baby Yukon gold potatoes halved or quartered
  • 2 leaves bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 0.25 cup Cold Water Optional
  • 3 tablespoons Corn Starch Optional
  • 2-3 drops Gravy Master Optional - Adds a richer, darker color.

Instructions
 

Cooking Steps

  • Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
  • Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
  • Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
  • Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to deglaze the pan, loosening up any brown remnants. This will give the stew lots of good flavor. Transfer the onions/garlic mixture to the slow cooker.
  • Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
  • Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
  • Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
  • Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
  • Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. Optional: Add 3 drops of Gravy Master for an even darker color.

Notes

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Best cuts of Beef for Stew include chuck roasts, rump roasts, and bottom rounds. Red wine can be substituted with an equal amount of beef broth or red grape juice, along with 2 Tablespoons of Red Wine Vinegar. For an Irish twist, use 1 cup of extra stout Guinness instead of wine.

Nutrition

Serving: 1cupCalories: 507kcalCarbohydrates: 30gProtein: 32gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 88mgSodium: 850mgPotassium: 900mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 50mgIron: 4mg
Keyword beef stew, Comfort Food, Fall Recipes, Slow Cooker Beef Stew, slow cooker recipes, Winter Recipes
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