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Slow Cooker Beef Stew

Slow Cooker Beef Stew - featured image
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A comforting and hearty slow cooker beef stew, packed with tender meat and vegetables, perfect for a cozy meal.

Ingredients

Scale
  • 2 ½ pounds stew meat
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon 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
  • 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
  • 2-3 drops Gravy Master

Instructions

  1. Cut the stew meat into 1-inch cubes, discarding any large pieces of fat.
  2. Sprinkle the beef with black pepper, garlic salt, and celery salt.
  3. Toss the beef to coat evenly with the seasonings.
  4. Sprinkle the flour over the seasoned meat.
  5. Toss the beef again to coat with flour.
  6. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
  7. Add the beef to the skillet in batches, ensuring not to overcrowd the pan.
  8. Brown the beef on each side for 45 seconds.
  9. Add more olive oil to the skillet if needed for subsequent batches.
  10. Transfer the browned beef to a slow cooker.
  11. Reduce the heat in the skillet to medium.
  12. Melt 1 tablespoon of cold butter in the skillet.
  13. Add the diced yellow onions to the skillet.
  14. Cook the onions for 5 minutes until softened.
  15. Add the minced garlic to the skillet.
  16. Cook the garlic for 1 minute.
  17. Add a splash of wine to the skillet.
  18. Use a silicone spatula to loosen any brown bits from the bottom of the skillet.
  19. Transfer the cooked onions, garlic, and remaining wine to the slow cooker.
  20. Add the beef broth, beef bouillon cubes, Worcestershire Sauce, tomato paste, carrots, baby Yukon gold potatoes, bay leaves, and rosemary sprig to the slow cooker.
  21. Cook on low for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours, until the vegetables are softened and potatoes are fork tender.
  22. Add the frozen peas during the last 15 minutes of cooking.
  23. Remove the bay leaves and rosemary stem from the stew.
  24. In a small bowl, combine ¼ cup cold water with 3 tablespoons of cornstarch (for optional thickening).
  25. Slowly add the cornstarch mixture to the stew, stirring continuously to incorporate.
  26. Allow the stew to thicken upon standing.
  27. Turn off the heat.
  28. Swirl in the remaining 2 tablespoons of cold butter for a smooth, velvety finish.
  29. Add 2-3 drops of Gravy Master for a darker color, if desired.

Notes

Always brown the beef first for a deeper flavor profile.
Do not overcrowd the pan when browning the meat; work in batches.
Ensure cornstarch is mixed with cold water to prevent clumping if thickening.
Adding cold butter at the end creates a luxurious, velvety texture.

Find it online: https://theflakytruth.com/slow-cooker-beef-stew/