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slow cooker beef stew

slow cooker beef stew

Slow cooker beef stew is a hearty, flavorful dish perfect for any occasion, combining tender meat and vegetables in a rich, savory broth. With its versatility and simplicity, it’s a timeless favorite for both busy weeknights and leisurely weekends.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6

Ingredients
  

  • 2 ½ pounds stew meat see notes
  • ½ teaspoon each of black pepper garlic salt, and celery salt
  • ¼ cup all-purpose flour
  • 3 –6 tablespoons olive oil
  • 3 tablespoons cold butter divided
  • 2 cups diced yellow onions
  • 4 cloves minced garlic
  • 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 pound baby Yukon gold potatoes halved or quartered
  • 2 bay leaves
  • 1 sprig of rosemary
  • 1 cup frozen peas
  • ¼ cup cold water mixed with 3 tablespoons cornstarch optional
  • 2 –3 drops of Gravy Master optional, for a richer, darker color

Instructions
 

  • Cut the meat into 1-inch cubes, discarding any large pieces of fat. Fat marbled within the meat is fine.
  • Season the beef with black pepper, garlic salt, and celery salt, tossing to coat evenly. Sprinkle flour over the meat and toss again to ensure even coverage.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan. Sear each side for about 45 seconds until browned. Add more oil as needed between batches. Transfer the seared beef to the slow cooker.
  • Lower the heat to medium and melt 1 tablespoon of butter in the same skillet. Add the diced onions and sauté for 5 minutes. Stir in the minced garlic and cook for an additional minute. Deglaze the pan with a splash of wine, using a silicone spatula to scrape up the browned bits, which will enhance the stew's flavor. Transfer the onion and garlic mixture to the slow cooker.
  • Add the remaining ingredients to the slow cooker, except for the peas, cornstarch mixture, and the 2 tablespoons of cold butter.
  • Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until the vegetables are soft and the potatoes are fork-tender.
  • Stir in the peas during the last 15 minutes of cooking. Remove the bay leaves and the rosemary stem before serving.
  • If a thicker consistency is desired, mix ¼ cup of cold water with 3 tablespoons of cornstarch. Gradually add this mixture to the stew while stirring, allowing it to thicken. It will continue to thicken as it stands.
  • Once cooking is complete, turn off the heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety texture. This technique, known as "Monter au Beurre," is a classic chef's method.
  • For an even richer color, you can add 3 drops of Gravy Master as an optional finishing touch.

Notes

Storage:
Store the stew in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months.
Best Cuts of Beef for Stew:
  • Chuck roasts (the top choice)
  • Rump roasts
  • Bottom rounds
    You can also sear a whole roast for about 8 minutes total before cutting it into cubes. This method minimizes moisture loss but reduces the amount of surface area available for seasoning and searing, which can affect the texture and flavor.
Red Wine Substitute:
If you don’t have wine, replace it with an equal amount of beef broth or red grape juice, and add 2 tablespoons of red wine vinegar. The vinegar’s acidity helps tenderize the meat.
For a unique Irish variation, substitute the wine with 1 cup of extra stout Guinness.
Optional Ingredient Additions:
Consider adding celery, green beans, parsnips, or sweet potatoes for extra flavor and variety.