Description
This Slow Cooker Beef Stew is a rich, comforting dish perfect for any occasion. Tender cubes of beef are first seared for extra flavor, then slow-cooked with hearty carrots, baby Yukon gold potatoes, onions, garlic, and a blend of aromatic herbs. Finished with a velvety butter swirl, this stew delivers deep, robust flavors with minimal hands-on time, making it an ideal cozy meal for cooler days.
Ingredients
Scale
Beef and Seasonings
- 2 ½ pounds stew meat, trimmed and cut into 1-inch cubes
- 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
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
- Optional: 2-3 drops Gravy Master for darker color
- Optional thickener: ¼ cup cold water + 3 tablespoons cornstarch
Instructions
- Prepare the beef: Cut stew meat into 1-inch cubes, trimming off large pieces of fat but keeping fat marbling intact for flavor. Season the beef evenly with black pepper, garlic salt, and celery salt. Sprinkle the flour over the meat and toss well to coat all pieces.
- Brown the beef: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the beef in batches without overcrowding, browning each side for about 45 seconds. Add more oil if needed. Transfer browned meat to the slow cooker.
- Sauté aromatics: Reduce skillet heat to medium and melt 1 tablespoon butter. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute, then add a splash of wine to deglaze the pan, scraping up browned bits for extra flavor. Transfer this mixture into the slow cooker with the beef.
- Add remaining ingredients: Place the carrots, baby Yukon gold potatoes, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, rosemary sprig, and remaining olive oil into the slow cooker. Stir everything gently to combine.
- Slow cook: Cover and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until vegetables are tender and potatoes are fork-soft.
- Add peas and finish herbs: During the last 15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving.
- Optional thickening: For a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly stir this slurry into the stew and cook until thickened. The stew will continue to thicken as it stands.
- Finish with butter: Turn off the heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety texture, a classic chef technique called Monter au Beurre.
- Optional final touch: Add 2-3 drops of Gravy Master to enrich the color of the stew if desired.
Notes
- Using wine to deglaze enhances the stew’s flavor but you can substitute with more beef broth if preferred or for non-alcoholic version.
- Trimming excessive fat from stew meat avoids greasy stew, but some marbling ensures tenderness and flavor.
- Do not overcrowd the pan when browning meat to ensure proper searing rather than steaming.
- You can substitute baby Yukon gold potatoes with red potatoes or fingerlings.
- If you prefer a thicker stew, use the cornstarch slurry; otherwise, the slow cooking will yield a nicely thickened sauce.
- Gravy Master is optional; it adds rich color but not necessary for delicious taste.
- Leftovers store well and flavors meld nicely after a day; reheat gently to avoid overcooking vegetables.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
