Description
A hearty and flavorful slow cooker beef stew featuring tender seared beef, carrots, potatoes, and a rich broth enhanced with red wine and herbs. This comforting stew simmers low and slow for a perfect family meal.
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 and Aromatics
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
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
Vegetables and Herbs
- 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
Thickening and Color Enhancers (Optional)
- ¼ cup cold water
- 3 tablespoons corn starch
- 2–3 drops Gravy Master
Instructions
- Prepare the Meat: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat but keeping marbled fat within the meat. Season the beef evenly with black pepper, garlic salt, and celery salt. Coat the meat by tossing with the flour.
- Sear the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. In batches, add the beef without overcrowding the pan and brown each side for 45 seconds. Add more olive oil if necessary. Transfer the browned beef to the slow cooker.
- Sauté Aromatics: Lower heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute. Pour a splash of wine into the skillet and scrape to loosen browned bits for extra flavor. Transfer onions, garlic, and wine to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Leave out peas, the cornstarch mixture, and remaining butter for later.
- Slow Cook the Stew: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours until the vegetables are tender and potatoes are fork-soft.
- Finish with Peas and Remove Herbs: Add frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary stem before serving.
- Optional Thickening: To thicken the stew, mix ¼ cup cold water with 3 tablespoons corn starch until smooth. Gradually stir this mixture into the stew during the last 10 minutes of cooking. It will thicken more as it cools.
- Monter au Beurre Finish: Turn off the heat and swirl in 2 tablespoons of cold butter to achieve a smooth, velvety texture. Optionally add 2-3 drops of Gravy Master for a richer color.
Notes
- Store the stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Best beef cuts for stew include chuck roast, rump roast, and bottom rounds.
- For less moisture loss, you may sear a whole roast for 8 minutes before cutting into cubes, though seasoning surface area will be less.
- Red wine can be substituted with beef broth or red grape juice plus 2 tablespoons of red wine vinegar to maintain acidity.
- For an Irish twist, substitute the red wine with 1 cup of Guinness stout.
- The stovetop method involves searing the meat, reducing ½ cup wine by half in the skillet, then simmering the stew gently for 1-2 hours.
- Optional vegetables to add include celery, green beans, parsnips, and sweet potatoes.
- Use this recipe with appropriate equipment such as a 6-quart slow cooker for best results.
