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
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2½ lb stew beef (preferably chuck roast, trimmed)
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½ tsp each black pepper, garlic salt, celery salt
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¼ cup flour
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3–6 tbsp olive oil
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3 tbsp cold butter, divided
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2 cups diced yellow onions
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4 cloves garlic, minced
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1 cup dry red wine (Cabernet Sauvignon or Merlot)
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4 cups beef broth
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2 beef bouillon cubes
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2 tbsp Worcestershire sauce
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3 tbsp tomato paste
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5 medium carrots, cut into 1-inch chunks
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1 lb baby Yukon gold potatoes, halved or quartered
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2 bay leaves
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1 sprig rosemary
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1 cup frozen peas
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¼ cup cold water + 3 tbsp cornstarch (optional, for thickening)
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2–3 drops Gravy Master (optional, for color)
Instructions
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Cut beef into 1-inch cubes, trimming large fat pieces.
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Season with pepper, garlic salt, celery salt. Coat with flour.
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Sear in olive oil, in batches, 45 seconds per side. Transfer to slow cooker.
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Sauté onions in butter, add garlic. Deglaze with wine. Transfer to slow cooker.
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Add remaining ingredients except peas, cornstarch mix, and final butter.
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Cook on low 7½–8 hrs or high 3½–4 hrs until tender.
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Stir in peas during last 15 mins. Remove bay leaves and rosemary.
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Optional: Stir in cornstarch slurry to thicken.
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Off heat, swirl in cold butter for a velvety finish. Add Gravy Master if desired.
Notes
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Best cuts: chuck roast, rump roast, bottom round.
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Wine substitutes: beef broth or red grape juice + 2 tbsp red wine vinegar.
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Add-ins: celery, green beans, parsnips, sweet potatoes.
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Make it Irish-style: use Guinness instead of wine.
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Storage: 3 days in fridge or 3 months in freezer.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 507
- Sugar: 5g
- Carbohydrates: 35g
- Protein: 32g