Description
A hearty and flavorful slow cooker beef stew with tender chunks of beef, carrots, potatoes, and a rich broth infused with red wine and aromatics. Perfect for a comforting meal that requires minimal hands-on time.
Ingredients
Scale
Beef and Seasoning
- 2 ½ pounds stew meat
- 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
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 sprig rosemary
Optional Thickener and Enhancers
- ¼ cup cold water + 3 tablespoons cornstarch (optional)
- 2-3 drops Gravy Master (optional)
Instructions
- Prepare the Meat: Cut the stew meat into 1-inch cubes, trimming away any large pieces of fat while keeping marbled fat intact. Sprinkle with black pepper, garlic salt, and celery salt, then toss to coat evenly. Sprinkle flour over the meat and toss again to coat all pieces.
- Sear the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown the meat cubes on each side for about 45 seconds until nicely seared. Add more oil if necessary. Transfer the browned meat to the slow cooker.
- Sauté Aromatics: Reduce the skillet heat to medium and melt 1 tablespoon of butter. Add the diced onions and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 additional minute. Pour in a splash of wine and use a silicone spatula to scrape up the browned bits from the pan, creating extra flavor. Transfer the onions, garlic, and remaining wine to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir to combine all ingredients.
- Cook the Stew: Cover and cook on low for 7 hours 30 minutes to 8 hours, or on high for 3 hours 30 minutes to 4 hours, until the vegetables are tender and the potatoes can be easily pierced with a fork.
- Add Peas and Final Touches: During the last 15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and rosemary stem before serving.
- Optional Thickening: If you prefer a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth and slowly stir into the hot stew. The stew will thicken further as it stands.
- Finish with Butter: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter to create a smooth, velvety finish. For a richer color, add 2-3 drops of Gravy Master if desired.
Notes
- Store leftover stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Best cuts of beef for stew include chuck roasts (preferred), rump roasts, and bottom rounds.
- For better seasoning and texture, you can sear a whole roast for about 8 minutes total, then cut it into cubes.
- Red wine can be substituted with an equal amount of beef broth or red grape juice plus 2 tablespoons of red wine vinegar for acidity and tenderizing.
- For an Irish flavor twist, use 1 cup of extra stout Guinness instead of wine.
- To prepare on the stovetop: after searing the meat, add ½ cup wine and reduce by half over medium heat before adding other ingredients. Simmer gently on medium-low heat for 1-2 hours until tender, adding peas in the last 10-15 minutes. Thicken and finish with butter as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
