Warm up with this traditional Slow Cooker Beef Stew, the ultimate comfort food for fall and winter! Packed with tender chunks of juicy beef, golden Yukon gold potatoes, sweet carrots, and fresh peas, this stew is simmered in a rich blend of red wine and hearty beef broth. It’s perfect for serving alongside warm biscuits, cornbread, or over creamy mashed potatoes.
Ingredients
- 2 ½ pounds stew meat (cut into 1-inch cubes, discard excess fat)
- ½ teaspoon each: black pepper, garlic salt, celery salt
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter (divided)
- 2 cups yellow onions (diced)
- 4 cloves garlic (minced)
- 1 cup cabernet sauvignon or merlot
- 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 lb. baby Yukon gold potatoes (halved or quartered)
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)
- 2-3 drops Gravy Master (optional, for a richer color)
Instructions
- Prepare the Meat: In a bowl, sprinkle beef cubes with black pepper, garlic salt, and celery salt, tossing to coat. Dust with flour and toss again to evenly coat.
- Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meat in batches, ensuring not to overcrowd the pan, about 45 seconds on each side. Transfer the browned meat to the slow cooker.
- Sauté Onions and Garlic: Reduce heat to medium and melt 1 tablespoon of butter in the same skillet. Add diced onions and cook for about 5 minutes. Stir in minced garlic and cook for an additional minute. Add a splash of wine to deglaze the pan, scraping up any browned bits, then transfer this mixture to the slow cooker.
- Combine Ingredients: Add all remaining ingredients to the slow cooker except for peas, cornstarch mixture, and the remaining 2 tablespoons of butter.
- Slow Cook: Cover and cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours, until the vegetables are tender and the potatoes are fork-tender.
- Add Peas: During the last 15 minutes of cooking, add the frozen peas. Remove bay leaves and the rosemary stem before serving.
- Optional Thickening: For a thicker stew, combine ¼ cup cold water with 3 tablespoons cornstarch. Slowly stir this mixture into the stew until well incorporated, letting it thicken.
- Finishing Touch: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter for a smooth, velvety finish. Optionally, add a few drops of Gravy Master for an even darker color.
Enjoy your hearty beef stew, perfect for cozy family dinners! 🍲✨