Description
This slow cooker beef stew recipe is loaded with tender beef and hearty vegetables, perfect for a cozy winter meal. It offers easy crockpot magic that makes a budget-friendly and delicious dish everyone loves. Enjoy a comforting one pot slow cooker stew ideal for chilly days.
Ingredients
Scale
- 2 ½ pounds stew meat see notes
- 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 See notes
- 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 Corn Starch Optional
- 2–3 drops Gravy Master *Optional*- Adds a richer darker color
Instructions
- Trim the beef and cut into 1-inch cubes removing large fat pieces but keep marbled fat. Season the beef with black pepper garlic salt and celery salt then coat with flour.
- Heat 3 tablespoons olive oil over medium-high heat in a large skillet and brown the beef in batches for about 45 seconds per side adding oil as needed then move browned beef to the slow cooker.
- Reduce heat to medium and melt 1 tablespoon butter then sauté onions for 5 minutes and add garlic cooking for 1 minute. Pour in some wine to deglaze the pan scraping browned bits then transfer this mixture along with the rest of the wine to the slow cooker.
- Add the remaining ingredients except peas corn starch mixture and 2 tablespoons butter to the slow cooker.
- Cook on low for 7 ½ to 8 hours or on high for 3½ to 4 hours until vegetables are soft and potatoes tender.
- Stir in peas during the last 15 minutes of cooking then remove bay leaves and rosemary stem.
- For a thicker stew mix ¼ cup cold water with 3 tablespoons cornstarch and add slowly while stirring.
- Turn off heat and swirl in 2 tablespoons cold butter for a velvety texture and optionally add 3 drops Gravy Master for deeper color.
Notes
- Storage Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months
- Best cuts of Beef for Stew Chuck roasts (the best option) Rump roasts Bottom rounds You can also season and sear a whole roast for about 8 minutes total then cut into cubes resulting in less moisture loss but also less surface area for seasoning and searing
- Red Wine Substitute Use equal amounts of beef broth or red grape juice plus 2 tablespoons red wine vinegar to tenderize meat
- For an Irish twist use 1 cup extra stout Guinness instead of wine
- Stove Top Method After searing meat reduce ½ cup wine until halved then add seared beef and broth simmer gently 1-2 hours until potatoes are tender stir occasionally
- Optional ingredients include celery green beans parsnips and sweet potatoes
- This recipe appears in The Cozy Cookbook page 47
- Nutritional figures are estimates per serving makes 6 servings
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 507 kcal