Description

This Slow Cooker Beef Stew is a hearty and comforting dish perfect for chilly fall and winter days. Tender beef cubes are browned to perfection and slow-cooked with golden potatoes, carrots, peas, and a flavorful blend of red wine, garlic, onions, and rich beef broth. The stew is thickened and finished with butter for a velvety texture, offering a classic and satisfying meal that’s easy to prepare and packed with rich, deep flavors.

Ingredients

Scale

Meat and Seasonings

2 ½ pounds stew meat, cut into 1-inch cubes, trimmed of large fat pieces
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 Broth

1 cup cabernet sauvignon (or merlot)
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire Sauce
3 tablespoons tomato paste

Vegetables

5 medium carrots, cut into 1-inch chunks
1 lb. baby Yukon gold potatoes, halved or quartered
1 cup frozen peas

Herbs and Thickening

2 bay leaves
1 sprig rosemary
¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
2-3 drops Gravy Master (optional, for richer darker color)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat but leaving some marbled fat for flavor. Season the beef evenly with black pepper, garlic salt, and celery salt. Sprinkle the flour over the meat and toss well to coat each piece evenly.
Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. In batches, add the beef without overcrowding the pan, browning each side for about 45 seconds to get a good sear. Add more oil if necessary during browning. Transfer the browned meat to the slow cooker.
Sauté Aromatics: Reduce 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 another minute until fragrant. Pour in a splash of wine to deglaze the pan, scraping up any browned bits stuck to the bottom for extra flavor. Transfer this onion and garlic mixture to the slow cooker.
Add Remaining Ingredients: Into the slow cooker, add the beef broth, beef bouillon cubes, Worcestershire Sauce, tomato paste, carrots, potatoes, bay leaves, rosemary sprig, and remaining olive oil. Stir gently to combine, leaving out the peas, butter for finishing, and optional cornstarch mixture for thickening.
Slow Cook: Cook the stew on low heat for 7 ½ to 8 hours or on high heat for 3½ to 4 hours until vegetables are tender and potatoes can be easily pierced with a fork.
Finish Cooking: Add frozen peas during the last 15 minutes of cooking to heat through. Remove bay leaves and rosemary stem from the stew before serving.
Optional Thickening: If desired, mix ¼ cup of cold water with 3 tablespoons corn starch to create a slurry. Slowly stir this into the stew to thicken the broth. Allow it to stand briefly to reach the desired consistency.
Monter au Beurre: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter for a smooth, velvety finish. Optionally, add 2-3 drops of Gravy Master to deepen the color and richness of the stew.

Notes

This traditional Beef Stew is loaded with tender, juicy beef, golden potatoes, carrots, peas, and a rich broth that’s enhanced by red wine and aromatic vegetables, making it an ideal comforting meal for cold seasons.
Brown the beef in batches to ensure proper searing and prevent steaming, which helps develop deeper flavors.
Using red wine like cabernet sauvignon or merlot adds depth to the stew, but it can be omitted or substituted for additional beef broth if preferred.
Adding butter at the end (Monter au Beurre) gives the stew a luxurious texture and helps meld the flavors.
The optional cornstarch slurry allows you to control the stew’s thickness to your liking.
Gravy Master is optional and used to enhance color and richness; it can be skipped if you prefer a lighter broth.

Nutrition

Serving Size: 1 serving
Calories: 507 kcal
Sugar: 7 g
Sodium: 1035 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 49 g
Cholesterol: 132 mg