Description
Slow Cooker Beef Stew is a comforting, hearty classic with tender beef, soft veggies, and deep savory flavor. A true one-pot wonder, perfect for meal prep or family dinners.
Ingredients
2½ lb stew beef (preferably chuck roast, trimmed)
½ tsp each black pepper, garlic salt, celery salt
¼ cup flour
3–6 tbsp olive oil
3 tbsp cold butter, divided
2 cups diced yellow onions
4 cloves garlic, minced
1 cup dry red wine (Cabernet Sauvignon or Merlot)
4 cups beef broth
2 beef bouillon cubes
2 tbsp Worcestershire sauce
3 tbsp 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 tbsp cornstarch (optional, for thickening)
2–3 drops Gravy Master (optional, for color)
Instructions
Cut beef into 1-inch cubes, trimming large fat pieces.
Season with pepper, garlic salt, celery salt. Coat with flour.
Sear in olive oil, in batches, 45 seconds per side. Transfer to slow cooker.
Sauté onions in butter, add garlic. Deglaze with wine. Transfer to slow cooker.
Add remaining ingredients except peas, cornstarch mix, and final butter.
Cook on low 7½–8 hrs or high 3½–4 hrs until tender.
Stir in peas during last 15 mins. Remove bay leaves and rosemary.
Optional: Stir in cornstarch slurry to thicken.
Off heat, swirl in cold butter for a velvety finish. Add Gravy Master if desired.
Notes
Best cuts: chuck roast, rump roast, bottom round.
Wine substitutes: beef broth or red grape juice + 2 tbsp red wine vinegar.
Add-ins: celery, green beans, parsnips, sweet potatoes.
Make it Irish-style: use Guinness instead of wine.
Storage: 3 days in fridge or 3 months in freezer.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Serving Size: 1 generous bowl
- Calories: 507
- Sugar: 5g
- Carbohydrates: 35g
- Protein: 32g