Description

Slow Cooker Beef Stew is a rich, comforting dinner made with seared beef, Yukon gold potatoes, carrots, peas, red wine, and a savory beef broth. The slow cooker makes the meat tender and the broth full bodied, so it’s a practical meal for chilly nights, Sunday dinner, or easy leftovers.

Ingredients

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
3 to 6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup cabernet sauvignon or merlot
4 cups beef broth
2 beef bouillon cubes
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 bay leaves
1 sprig rosemary
1 cup frozen peas
¼ cup cold water plus 3 tablespoons cornstarch, optional
2 to 3 drops Gravy Master, optional

Instructions

Season the beef: Cut the stew meat into 1 inch cubes and trim away large pieces of fat. Sprinkle with black pepper, garlic salt, and celery salt, then toss with flour until lightly coated.
Sear the meat: Heat 3 tablespoons olive oil in a large skillet over medium high heat. Brown the beef in batches for about 45 seconds per side, adding more oil as needed, then transfer it to the slow cooker.
Cook the onions: Reduce the heat to medium and melt 1 tablespoon butter in the same skillet. Add the onions and cook for 5 mins, then stir in the garlic for 1 min.
Deglaze the skillet: Add a splash of wine and scrape up the browned bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker, then add the remaining wine.
Build the stew: Add the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Cover and cook on low for 7hr 30 mins to 8hr or on high for 3hr 30 mins to 4hr, until the beef and vegetables are tender.
Finish and thicken: Stir in the frozen peas during the last 15 mins. Remove the bay leaves and rosemary stem, then stir in the cornstarch mixture if you want a thicker broth.
Add the butter: Turn off the slow cooker and stir in the remaining 2 tablespoons cold butter until melted. Add Gravy Master if using, then serve hot.

Notes

For an alcohol free version, replace the wine with extra beef broth or red grape juice plus 2 tablespoons red wine vinegar.

Sear the beef in batches and avoid crowding the pan, or the meat will steam instead of browning.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Reheat gently on the stovetop or in the microwave with a splash of broth if the stew has thickened.

Prep Time: 20 mins
Cook Time: 4hr
Cuisine: American

Nutrition

Serving Size: 6
Calories: 538 kcal

Keywords: slow cooker beef stew