Description

This Slow Cooker Beef Stew is a hearty, comforting dish perfect for fall and winter. It features tender beef cubes, golden baby Yukon gold potatoes, carrots, peas, and a rich broth enhanced with red wine, garlic, and herbs. Slow-cooked to perfection, this stew promises deep flavors and melt-in-your-mouth textures, making it an ideal meal for any cold day.

Ingredients

Scale

Beef and Seasoning

2 ½ pounds stew meat, cut into 1-inch cubes
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 Flavor Enhancers

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

Thickening and Optional Additions

¼ cup cold water
3 tablespoons cornstarch
2-3 drops Gravy Master (optional, for a richer, darker color)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat while retaining the marbled fat within the meat. Season the meat with black pepper, garlic salt, and celery salt. Toss well to coat evenly. Sprinkle flour over the meat and toss again to cover thoroughly.
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. Brown each side for about 45 seconds, adding more oil as needed. Transfer browned meat to the slow cooker.
Sauté Onions and Garlic: Reduce 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 more minute, stirring frequently.
Deglaze the Pan: Pour in a splash of red wine (cabernet sauvignon or merlot) and use a silicone spatula to scrape up brown bits from the pan. This adds rich flavor. Transfer this onion and garlic mixture to the slow cooker.
Add Remaining Ingredients: Into the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir gently to combine.
Cook the Stew: Cover and cook on low for 7 ½ to 8 hours or on high for 3½ to 4 hours, until vegetables are tender and potatoes are fork-tender.
Add Peas and Finish Herbs: About 15 minutes before the stew is done, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving.
Optional Thickening: If a thicker stew is desired, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly stir this mixture into the stew. It will thicken further as it stands.
Finish with Butter: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter to give the stew a smooth, velvety finish through a technique called “Monter au Beurre.” Optionally, add 2-3 drops of Gravy Master for a deeper color.

Notes

This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth, making it perfect for cozy Fall and Winter meals.
Using cabernet sauvignon or merlot provides depth to the flavor, but can be omitted or substituted with additional broth if desired.
Browning the meat before slow cooking is key for developing rich, complex flavors.
Adding the peas near the end preserves their color and texture.
The optional cornstarch slurry allows control over stew thickness to personal preference.
Swirling in cold butter at the end adds a luxurious, glossy finish to the stew.
Gravy Master is an optional dark browning sauce that enhances color but is not necessary.

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