Slow Cooker Beef Stew
A classic Slow Cooker Beef Stew featuring tender beef cubes, hearty vegetables, and a rich, wine-infused broth simmered slowly for optimal flavor and texture. This recipe is perfect for a cozy, nutritious meal during fall and winter.
Equipment
- 1 6-Quart Slow Cooker
- 1 Large Skillet (non-stick or cast iron recommended)
- 1 Silicone Spatula
- Measuring cups and spoons
- Mixing Bowl
Ingredients
- 2 ½ pounds beef stew meat trimmed and cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup all-purpose flour
- 3 to 6 tablespoons olive oil divided
- 3 tablespoons cold unsalted butter divided
- 2 cups diced yellow onions
- 4 garlic cloves finely minced
- 1 cup dry red wine Cabernet Sauvignon or Merlot preferred
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 5 medium carrots cut into 1-inch pieces
- 1 pound baby Yukon Gold potatoes halved or quartered
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 cup frozen peas
- ¼ cup cold water for optional thickening
- 3 tablespoons cornstarch for optional thickening
- 2 to 3 drops Gravy Master optional, for richer color
Instructions
- Prepare and Season the Beef: Start by trimming any large pieces of fat from the stew meat, leaving some marbling for flavor.Pat the beef cubes dry, then sprinkle evenly with black pepper, garlic salt, and celery salt. Toss to coat thoroughly. Next, sprinkle the flour over the seasoned beef and mix well to cover all pieces evenly. This coating will help thicken the stew as it cooks.
- Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef cubes in small batches, making sure not to crowd the pan. Brown each side for about 45 seconds until a golden crust forms, adding more oil if necessary between batches. Once browned, transfer the beef pieces to your slow cooker.
- Sauté Onions and Garlic: Reduce the skillet heat to medium. Melt 1 tablespoon of cold butter, then add the diced onions. Cook, stirring occasionally, until the onions soften and become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Skillet: Pour a splash of the red wine into the skillet to loosen any browned bits stuck to the bottom — these bits pack a lot of flavor. Use a silicone spatula to scrape and mix the flavorful residue into the wine. Then, transfer the entire onion and garlic mixture into the slow cooker with the beef.
- Add Remaining Ingredients: To the slow cooker, add the rest of the red wine, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Stir gently to combine all ingredients.
- Slow Cook the Stew: Cover and cook the stew on low for 7 to 8 hours, or on high for 3 ½ to 4 hours. The stew is done when the vegetables are tender and the beef is fork-tender.
- Add Peas and Finish: About 15 minutes before the cooking time ends, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving.
- Optional Thickening and Finishing Touch: If you prefer a thicker stew, whisk together the cold water and cornstarch until smooth. Slowly pour this mixture into the stew while stirring. Allow the stew to cook for a few more minutes to thicken. Finally, stir in 2 tablespoons of cold butter to create a silky, rich finish. For a deeper color, you can add a few drops of Gravy Master.
Notes
- Choosing the Beef: Chuck roast is ideal for stew due to its marbling and tenderness after slow cooking. Alternatives like rump roast or bottom round can also work well. For less moisture loss, you can sear a whole roast before cubing, but this reduces seasoning surface area.
- Wine Alternatives: If you prefer not to use wine, substitute with equal parts beef broth or red grape juice mixed with 2 tablespoons of red wine vinegar to maintain acidity and tenderize the meat. For an Irish twist, replace the wine with 1 cup of Guinness stout.
- Additional Vegetables: Feel free to add celery, green beans, parsnips, or sweet potatoes to diversify flavors and textures.
- Storage Tips: Store leftover stew in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently to preserve texture.
- Serving Suggestions: Serve this stew with crusty bread, over buttered noodles, or with a side salad for a complete meal.
