The Best Slow Cooker Beef Stew
This Slow Cooker Beef Stew is rich, hearty, and packed with tender beef and vegetables. Perfect for a comforting, easy-to-make meal, it will quickly become a family favorite.
Ingredients
- 2 ½ pounds stew meat see notes
- ½ teaspoon EACH: black pepper garlic salt, celery salt
- 1/4 cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter divided
- 2 cups yellow onions diced
- 4 cloves garlic minced
- 1 cup cabernet sauvignon or merlot. See notes.
- 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 lb. baby Yukon gold potatoes halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- 1/4 cup Cold Water + 3 tablespoons Corn Starch Optional
- 2-3 drops Gravy Master (Optional)- Adds an even richer darker color.
Instructions
- Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
- Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
- Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
- Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to deglaze the pan, loosening up any brown remnants. This will give the stew lots of good flavor. Transfer the onions/garlic mixture to the slow cooker.
- Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
- Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
- Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
- Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
- Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.
- Optional: Add 3 drops of Gravy Master for an even darker color.
Notes
Storage
Best cuts of Beef for Stew
• Chuck roasts (the best option)• Rump roasts• Bottom rounds
You can also season and sear a whole roast for about 8 minutes total, and then cut it into cubes. This results in less moisture loss, but there is also less surface area to season and add a seared texture to.
Red Wine Substitute
Optional ingredient addition: Celery, green beans, parsnips, and sweet potatoes.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Best cuts of Beef for Stew
Red Wine Substitute
- An equal amount of beef broth or red grape juice may be used instead of wine, along with 2 Tablespoons of Red Wine Vinegar. The acidity helps to break down and tenderize the meat.
- For an Irish twist on this recipe, use 1 cup of extra stout Guinness instead of wine.
Optional ingredient addition: Celery, green beans, parsnips, and sweet potatoes.