Description
This Tender Slow Cooker Beef Stew combines succulent, browned beef with hearty vegetables and a rich, flavorful broth. Slow-cooked to perfection, this comforting stew is thickened to a velvety finish and infused with aromatic herbs and red wine for a deep, satisfying taste, perfect for a cozy meal.
Ingredients
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
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
Vegetables
- 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 Broth
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
Flavor Enhancers
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 sprig rosemary
- 3 tablespoons corn starch
- ¼ cup cold water
- 2-3 drops Gravy Master (optional)
Instructions
- Prepare Meat: Cut the stew meat into 1-inch cubes, remove large pieces of fat but keep marbleized fat for flavor. Season the meat evenly with black pepper, garlic salt, and celery salt. Toss well to coat.
- Coat Meat with Flour: Sprinkle the flour over the seasoned meat and toss again until all pieces are coated, which will help with browning and thickening the stew later.
- Brown Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches to avoid overcrowding, searing each side for about 45 seconds until nicely browned. Add more oil if needed between batches. Transfer all browned beef to the slow cooker.
- Sauté Aromatics: Reduce skillet heat to medium, melt 1 tablespoon of butter. Add diced onions and cook for 5 minutes until softened. Stir in minced garlic and cook an additional 1 minute. Deglaze the pan with a splash of red wine, scraping up browned bits to add flavor. Transfer this mixture into the slow cooker.
- Add Remaining Ingredients: Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig into the slow cooker. Stir gently to combine everything.
- Cook 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-soft.
- Add Peas: In the last 15 minutes of cooking, stir in the frozen peas. After cooking, remove the bay leaves and rosemary stem to avoid overpowering the stew.
- Thicken Stew (Optional): Mix ¼ cup cold water with 3 tablespoons corn starch until smooth. Slowly stir the slurry into the stew and cook briefly to allow thickening.
- Finish with Butter: Turn off heat and swirl in the remaining 2 tablespoons of cold butter to create a smooth, velvety texture. Optionally, add 2-3 drops of Gravy Master to enrich the color and flavor before serving.
Notes
- For best flavor, brown the beef in batches without overcrowding the pan to ensure proper searing.
- Removing bay leaves and rosemary sprig before serving prevents overly strong herbal notes.
- The corn starch slurry is optional but recommended for a thicker, more luxurious stew consistency.
- Using cold butter at the end (monter au beurre) gives the stew a glossy finish and smooth mouthfeel.
- Gravy Master is optional and mainly adds color and extra savory depth.
- This stew can be made ahead and often tastes better the next day after flavors meld.
- If you prefer a gluten-free version, substitute the flour and corn starch with gluten-free alternatives.
- Prep Time: 30 minutes
- Cook Time: 7 hours 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
