Description

This Slow Cooker Beef Stew is a hearty and comforting dish perfect for a cozy meal. Tender chunks of seasoned beef are browned and slow-cooked with aromatic vegetables, rich red wine, and flavorful herbs, producing a deeply savory stew. The addition of carrots, baby Yukon gold potatoes, and peas creates a balanced and satisfying meal. Finished with a luscious cornstarch slurry for thickening and a touch of butter and optional Gravy Master for richness, this stew is ideal for family dinners or meal prep.

Ingredients

Beef and Seasonings

2 ½ pounds stew meat, cut into 1-inch cubes, large fat pieces removed
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup all-purpose flour

Cooking Fats and Aromatics

3-6 tablespoons olive oil for browning
3 tablespoons cold butter, plus 2 tablespoons for cooking
2 cups diced yellow onions
4 cloves garlic, minced

Liquids and Broth

1 cup red wine (Cabernet Sauvignon or Merlot)
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste

Vegetables and Herbs

5 medium carrots, cut into 1-inch chunks
1 pound baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig fresh rosemary
1 cup frozen peas

Thickening and Finishing

¼ cup cold water
3 tablespoons cornstarch
2-3 drops Gravy Master (optional)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, carefully removing any large pieces of fat to ensure tenderness and a leaner stew.
Season and Coat: Season the beef cubes evenly with black pepper, garlic salt, and celery salt. Sprinkle the flour over the seasoned meat and toss to coat thoroughly, which will help thicken the stew later.
Brown the Meat: In batches, heat olive oil in a skillet over medium-high heat and brown the meat cubes on all sides until a deep crust forms. Transfer the browned meat immediately to the slow cooker to retain juices.
Sauté Onions and Garlic: Using the same skillet, cook the diced onions and minced garlic until softened and aromatic. Deglaze the skillet with the red wine by scraping all browned bits from the pan, then pour this flavorful mixture into the slow cooker.
Add Remaining Ingredients: To the slow cooker, add beef broth, crumbled beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Leave out peas, cornstarch slurry, and the 2 tablespoons of cold butter for now.
Slow Cook the Stew: Cook the mixture on low for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours, until the meat is tender and vegetables are cooked through.
Add Peas: About 15 minutes before the cooking time ends, stir in the frozen peas to heat through without losing their bright color and texture.
Prepare Thickening Slurry: Mix the cold water and cornstarch in a small bowl to create a slurry for thickening the stew.
Thicken the Stew: Stir the cornstarch slurry into the slow cooker and continue cooking for a few minutes until the stew thickens to your desired consistency.
Finish and Serve: Remove the bay leaves and rosemary sprig. Stir in the remaining 2 tablespoons of cold butter and add 2-3 drops of Gravy Master if desired to enhance the richness and flavor. Serve warm.

Notes

For a gluten-free version, use gluten-free flour or cornstarch for coating and thickening.
Substitute vegetables like parsnips or turnips for a different flavor profile.
Can be prepared in advance and reheated; flavors develop even more after resting overnight.
If red wine is not preferred, use additional beef broth with a splash of balsamic vinegar as a substitute.
Remove large pieces of fat from beef to reduce greasiness and improve texture.