Slow Cooker Beef Stew
This Slow Cooker Beef Stew is a simple, flavorful dish with tender beef, hearty vegetables, and a rich, savory broth. High in protein and fiber, it’s a nutritious, satisfying meal perfect for family dinners, meal prep, or any cozy occasion.
Equipment
- 1 6-quart slow cooker
- 1-Large skillet
- 1 silicone spatula
- Measuring Cups and Spoons
- Cutting Board and Knife
Ingredients
- 2 ½ pounds stew beef cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup all-purpose flour
- 3 –6 tablespoons olive oil
- 3 tablespoons cold butter divided
- 2 cups yellow onions diced
- 4 cloves garlic minced
- 1 cup red wine cabernet sauvignon or merlot
- 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 pound baby Yukon gold potatoes halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- ¼ cup cold water
- 3 tablespoons cornstarch optional, for thickening
- 2 –3 drops Gravy Master optional, for darker color
Instructions
- Prepare the Beef: Start by trimming your stew meat. Remove any large chunks of fat, but leave the marbling intact, as it will melt during cooking and add rich flavor. Cut the beef into roughly 1-inch cubes for uniform cooking. Sprinkle the meat evenly with black pepper, garlic salt, and celery salt, then toss to coat each piece. Lightly dust the seasoned beef with flour and shake off the excess. This step helps create a slightly thickened, flavorful broth later on.
- Sear the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the beef in small batches to avoid overcrowding, which ensures a nice sear. Brown the meat for about 45 seconds per side until a rich caramelized crust forms. Transfer the seared beef to your slow cooker. Repeat until all beef cubes are browned, adding more oil if needed. This step locks in juices and develops deep, savory flavors.
- Sauté Onions and Garlic: Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet and let it melt. Toss in the diced onions and sauté for about 5 minutes, stirring occasionally until they soften and become slightly translucent. Add the minced garlic and cook for 1 additional minute, releasing its aroma. Pour in a splash of red wine and use a silicone spatula to scrape up the browned bits from the skillet. This deglazing step captures all the flavorful residue from searing and infuses it into the stew. Transfer the onion-garlic mixture to the slow cooker.
- Add Broth and Flavorings: To the slow cooker, add the beef broth, beef bouillon cubes, Worcestershire sauce, and tomato paste. Stir gently to combine. Next, add the chopped carrots, halved or quartered Yukon gold potatoes, bay leaves, and rosemary sprig. These ingredients will cook slowly, releasing their natural flavors into the broth. Stir lightly to evenly distribute the vegetables and aromatics throughout the stew.
- Cook the Stew: Cover the slow cooker with its lid. Cook the stew on low for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours. You’ll know the stew is ready when the beef is tender, vegetables are soft, and the potatoes are easily pierced with a fork. During this long, slow cooking process, flavors meld beautifully, and the broth becomes rich and hearty.
- Add Peas: Approximately 15 minutes before the end of cooking, stir in the frozen peas. They add a pop of color, texture, and sweetness. Continue cooking until the peas are just heated through. Remove the bay leaves and rosemary stem to prevent any bitter flavors from lingering in the stew.
- Thicken the Broth (Optional): For a thicker, more luxurious broth, combine ¼ cup of cold water with 3 tablespoons of cornstarch in a small bowl. Gradually pour this mixture into the slow cooker, stirring gently to incorporate. The stew will thicken as it continues to heat and will create a silky, velvety sauce that clings beautifully to the meat and vegetables.
- Finish with Butter: Turn off the slow cooker. Add the remaining 2 tablespoons of cold butter, swirling it gently into the stew. This technique, known as “Monter au Beurre,” gives the broth a glossy finish and a rich, smooth mouthfeel. Taste and adjust seasoning if necessary. If desired, add 2–3 drops of Gravy Master for a darker, more appetizing color.
- Serve and Enjoy: Ladle the stew into bowls, making sure each serving has a generous portion of beef, potatoes, carrots, and peas. This stew pairs wonderfully with crusty bread, warm rolls, or even a side of steamed greens. It’s hearty, nourishing, and perfect for cozy dinners, meal prep, or family gatherings.
Notes
- Choosing the Beef: Opt for chuck roast, rump roast, or bottom round for the most tender and flavorful stew. Well-marbled cuts will create a rich, silky broth as the fat melts during slow cooking.
- Searing Matters: Browning the beef before slow cooking develops a deeper flavor and helps prevent a thin, bland broth. Don’t skip this step—it’s essential for that restaurant-quality taste.
- Vegetable Prep: Cut vegetables into similar sizes to ensure even cooking. Yukon gold potatoes and carrots hold their shape well, giving a hearty texture.
- Wine or Broth: Using wine enhances complexity, but if preferred, substitute with beef broth plus a splash of vinegar or unsweetened grape juice for acidity and tenderness.
- Optional Extras: Add celery, parsnips, green beans, or sweet potatoes for variety and additional nutrients. Gravy Master is optional for color but doesn’t alter taste significantly.
