Description

This Slow Cooker Beef Stew is a hearty and flavorful classic comfort dish perfect for any occasion. Tender beef cubes are seasoned, browned, and slowly simmered with vegetables, red wine, and aromatic herbs in a slow cooker to develop rich, deep flavors. Finished with a luscious buttery and silky gravy, this stew is ideal for a cozy family meal.

Ingredients

Scale

Beef and Seasonings

2 ½ pounds stew meat, cut into 1-inch cubes, trimmed of excess fat
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup all-purpose flour

Cooking Fats and Aromatics

3 to 6 tablespoons olive oil, for browning
3 tablespoons cold butter
2 tablespoons butter, for cooking
2 cups yellow onions, diced
4 cloves garlic, minced

Liquids and Flavorings

1 cup red wine (Cabernet Sauvignon or Merlot)
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 Finishing

Cornstarch slurry (¼ cup cold water mixed with 3 tablespoons cornstarch)
2-3 drops Gravy Master (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, trimming off any large pieces of fat to ensure leaner, more tender beef.
Season and Coat: In a large bowl, season the beef cubes with black pepper, garlic salt, and celery salt. Toss well to coat all pieces evenly. Sprinkle the flour over the meat and toss again to help the meat brown nicely and begin thickening the stew later.
Brown the Meat: Heat olive oil in a skillet over medium-high heat. Brown the coated beef in batches, avoiding overcrowding the pan, until all sides are nicely browned. Transfer the browned beef to the slow cooker.
Sauté Aromatics and Deglaze: Using the same skillet, melt 2 tablespoons of butter and cook the diced onions and minced garlic until softened and fragrant. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for a couple of minutes, then transfer the onions, garlic, and wine mixture to the slow cooker.
Add Remaining Ingredients: To the slow cooker, add beef broth, crumbled beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, baby Yukon gold potatoes, bay leaves, and rosemary sprig. Stir gently to combine.
Cook the Stew: Cover and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours until the beef is tender and vegetables are cooked through.
Add Peas: In the last 15 minutes of cooking, add the frozen peas to the slow cooker and allow them to cook through.
Thicken the Stew (Optional): If you prefer a thicker stew, stir the cornstarch slurry into the slow cooker during the last 10 minutes of cooking and allow it to thicken.
Finish with Butter and Gravy Master: Just before serving, stir in the remaining 3 tablespoons of cold butter and add 2-3 drops of Gravy Master, if using, for added richness and a glossy finish.

Notes

For best flavor, brown the meat well to develop a deep, caramelized taste.
Use a red wine suitable for cooking such as Cabernet Sauvignon or Merlot.
Gravy Master is optional but adds a savory depth and shine to the stew.
The slow cooking time ensures tender beef and well-blended flavors, but cooking time can be adjusted depending on your slow cooker and meat cut.
If thicker stew is desired, cornstarch slurry can be added gradually to avoid overly thick gravy.
Leftover stew tastes even better the next day and freezes well.