Description
Hearty and flavorful Slow Cooker Beef Stew featuring tender chunks of beef, savory vegetables, and a rich wine-enhanced broth, slow-cooked to perfection for a comforting meal ideal for family dinners.
Ingredients
Meat
- 2 ½ pounds stew meat (cut into 1-inch cubes, fat trimmed except marbled fat)
Seasonings and Coating
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Cooking Fats
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter (divided: 1 tablespoon and 2 tablespoons later)
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 Flavor Enhancers
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2-3 drops Gravy Master (optional, for richer color)
Herbs and Others
- 2 bay leaves
- 1 sprig rosemary
- ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)
Instructions
- Prepare Meat: Cut stew meat into 1-inch cubes, trimming off any large pieces of fat but leaving marbled fat intact for flavor.
- Season and Flour: Sprinkle the beef with black pepper, garlic salt, and celery salt, then toss to coat evenly. Sprinkle flour over the seasoned meat and toss again to coat.
- Brown Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown the meat on each side for about 45 seconds. Add more oil if needed. Transfer browned meat to the slow cooker.
- Sauté Onions and Garlic: Reduce skillet heat to medium, melt 1 tablespoon butter, then add diced onions. Cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute. Pour in a splash of wine to deglaze the pan, scraping up browned bits for extra flavor. Transfer this onion-garlic mixture to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the cabernet sauvignon (or merlot), beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Do not add peas, cornstarch mixture, or 2 tablespoons butter yet.
- Slow Cook: Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until vegetables are tender and potatoes can be easily pierced with a fork.
- Add Peas: During the last 15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and rosemary stem before proceeding.
- Thicken Stew (Optional): To thicken, mix ¼ cup cold water with 3 tablespoons cornstarch until dissolved. Slowly stir this into the stew and allow it to cook briefly; the stew will thicken further on standing.
- Finish with Butter and Optional Color: Turn off the heat and swirl in remaining 2 tablespoons of cold butter to create a smooth, velvety texture, a chef’s technique called ‘Monter au Beurre.’ Optionally, add 2-3 drops of Gravy Master to deepen the color.
Notes
- Use wine like cabernet sauvignon or merlot to add depth; if unavailable, substitute with additional beef broth but flavor intensity will decrease.
- Browning the meat in batches ensures proper caramelization and flavor development.
- Be careful not to overcrowd the pan when browning to avoid steaming the meat.
- The addition of corn starch slurry is optional but recommended if a thicker consistency is desired.
- Gravy Master is optional and primarily adds a richer, darker color but no significant flavor difference.
- Stewing meat cut into uniform pieces helps it cook evenly.
- The slow cooker method helps tenderize the meat and meld flavors effectively.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
