Slow Cooker Beef Stew

A comforting and hearty beef stew made effortlessly in a slow cooker, filled with tender meat and flavorful vegetables for cozy evenings.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 380

Ingredients Method Notes

Ingredients

For the stew

2.5 pounds Stew meat (cubed) Chuck roast is ideal for tenderness.
0.5 teaspoon Black pepper
0.5 teaspoon Garlic salt
0.5 teaspoon Celery salt
0.25 cup Flour For dredging.
3-6 tablespoons Olive oil For searing the meat.
3 tablespoons Cold butter Divided for cooking.
2 cups Yellow onions (diced)
4 cloves Garlic (minced)
1 cup Cabernet sauvignon or merlot
4 cups Beef broth
2 cubes Beef bouillon
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 leaves Bay leaves
1 sprig Rosemary (fresh if possible)
1 cup Frozen peas (added towards the end)
0.25 cup Cold water
3 tablespoons Cornstarch (optional) For thickening if desired.
2-3 drops Gravy Master (if desired)

Method

Preparation

In a large bowl, season the cubed stew meat with black pepper, garlic salt, and celery salt. Sprinkle the flour over the meat and toss to coat evenly.
Heat 3-6 tablespoons of olive oil in a skillet over medium-high heat. Add half of the meat in a single layer and sear until browned on all sides. Remove and transfer to the slow cooker.
In the same skillet, melt 1 tablespoon of cold butter. Add diced onions and sauté until they soften. Stir in minced garlic and cook for an additional minute until fragrant.
Pour in the Cabernet Sauvignon or Merlot, scraping up any browned bits from the bottom of the skillet. Let it simmer for a few minutes.

Cooking

Transfer the onion and wine mixture to the slow cooker, along with the beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, and baby Yukon gold potatoes.
Toss in the bay leaves and rosemary sprig. Cover and cook on low for 7-8 hours or high for 4-5 hours.
About 30 minutes before serving, stir in the frozen peas. If desired, mix cold water and cornstarch to create a slurry, then add to the stew to thicken.
Serve warm, adding a couple of drops of Gravy Master for enhanced flavor, if desired.

Notes

This stew pairs well with crusty bread, warm biscuits, or a fresh green salad. For storage, refrigerate in an airtight container for 3-4 days or freeze for up to 3 months.