Description

This Slow Cooker Beef Stew recipe delivers a hearty and flavorful meal perfect for comforting family dinners. Tender beef cubes are seasoned, browned, and slow-cooked with onions, garlic, red wine, beef broth, and a medley of vegetables including carrots, potatoes, and peas. The stew is thickened to a luscious consistency and finished with butter and optional Gravy Master for extra richness.

Ingredients

Scale

Stew Meat

2 ½ pounds beef, cut into 1-inch cubes

Seasonings

½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt

Coating & Fats

¼ cup flour
3-6 tablespoons olive oil
3 tablespoons cold butter
2 tablespoons butter for cooking

Vegetables & 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 & Flavor Enhancers

1 cup red wine (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
2-3 drops Gravy Master (optional)

Thickening Agent

¼ cup cold water
3 tablespoons cornstarch

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Instructions

Prepare the meat: Cut beef into 1-inch cubes, removing any large pieces of fat to ensure even cooking and tenderness.
Season and coat: Season the beef with black pepper, garlic salt, and celery salt. Toss to coat well, then sprinkle with flour and toss again to create a light coating that will help brown the meat and thicken the stew.
Brown the meat: Heat olive oil in batches in a skillet over medium-high heat. Brown the coated beef cubes on all sides to develop flavor, then transfer the browned meat to the slow cooker.
Cook aromatics and deglaze: In the same skillet, cook diced onions and minced garlic until softened and fragrant. Deglaze the skillet with red wine by scraping up any browned bits, then pour this mixture into the slow cooker.
Add remaining ingredients: Add carrots, baby potatoes, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary to the slow cooker with the meat and aromatics.
Slow cook: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until the meat is tender and vegetables are cooked through.
Add peas: Stir in frozen peas during the last 15 minutes of cooking to preserve their color and texture.
Thicken the stew: Mix cornstarch with cold water to make a slurry. If desired, add the slurry to the stew and cook for a few minutes until thickened to your liking.
Finish and enrich: Stir in the cold butter and optional Gravy Master drops for added richness and depth of flavor before serving.

Notes

For best flavor, brown the meat in batches to avoid overcrowding the pan.
Use good quality red wine that you enjoy drinking, as it significantly affects the final taste.
Adjust the amount of butter and oil based on dietary preferences or needs.
Gravy Master is optional but enhances the umami flavor.
Frozen peas are added last to prevent overcooking and maintain their bright color.
Thickening with cornstarch is optional; stew will be thinner without it.
Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.