Description

This Slow Cooker Beef Stew is a hearty and comforting dish perfect for fall and winter. It features tender stewed beef, golden Yukon gold potatoes, sweet carrots, peas, and a rich broth enhanced with red wine, garlic, and aromatic herbs. Slow-cooked to perfection, this stew is easy to make and delivers deep, savory flavors with a velvety finish.

Ingredients

Units Scale

Beef and Seasoning

2 1/2 pounds stew meat
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 cup flour

Cooking Fats

3-6 tablespoons olive oil
3 tablespoons cold butter, divided

Vegetables and Aromatics

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 Flavorings

1 cup cabernet sauvignon or merlot wine
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
2 bay leaves
1 sprig rosemary
1/4 cup cold water (optional)
3 tablespoons cornstarch (optional)
2-3 drops Gravy Master (optional)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, trimming off any large pieces of fat but keeping marbled fat for flavor. Season the beef with black pepper, garlic salt, and celery salt. Then sprinkle with flour and toss to coat evenly.
Brown the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches, avoiding overcrowding, and brown each side for about 45 seconds. Add more oil if necessary. Transfer the browned meat to the slow cooker.
Sauté Aromatics: Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add the diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more. Pour in a splash of wine and use a spatula to loosen browned bits from the pan, adding flavor. Transfer the onion, garlic, and wine mixture into the slow cooker.
Add Remaining Ingredients: To the slow cooker, add the beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and any remaining olive oil or butter. Mix gently to combine, avoiding the peas and cornstarch mixture for now.
Slow Cook: Cook the stew 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 and Finish: During the last 15 minutes of cooking, stir in the frozen peas. Before serving, remove the bay leaves and rosemary sprig.
Optional Thickening: If you prefer a thicker stew, combine ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly stir this mixture into the stew and cook for a few minutes until thickened. Note that the stew will continue to thicken as it cools.
Monter au Beurre Finish: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter to give the stew a smooth, velvety finish. Optionally add 2-3 drops of Gravy Master for a richer, darker color.

Notes

Use stew meat with good marbling for the most tender and flavorful results.
Cabernet sauvignon or merlot red wine adds depth, but you can substitute with grape juice or beef broth if preferred.
Browning the meat properly enhances the stew’s flavor through caramelization.
Adding butter at the end (monter au beurre) enriches the texture and flavor, a classic French technique.
The optional cornstarch slurry helps thicken the stew if you prefer a heartier consistency.
Gravy Master is optional but recommended for a deeper color and richer taste.
This stew is perfect for chilly days and can be made ahead as flavors improve after resting.

Nutrition

Serving Size: 1 serving
Calories: 507 kcal
Sugar: 7 g
Sodium: 1035 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 49 g
Cholesterol: 132 mg