Description

This Slow Cooker Beef Stew is a hearty and comforting meal perfect for any occasion. Tender beef cubes are browned and then slow-cooked with vegetables, red wine, and aromatic herbs, resulting in a rich, flavorful stew. Finished with a smooth, buttery gravy thickened with a cornstarch slurry, this dish serves 6 and can be easily prepared in a slow cooker, allowing flavors to meld beautifully over several hours.

Ingredients

Scale

Beef 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 all-purpose flour
3-6 tablespoons olive oil

Vegetables and Aromatics

2 cups diced yellow onions
4 cloves garlic, minced
5 medium carrots, cut into 1-inch chunks
1 pound baby Yukon Gold potatoes, halved or quartered
1 cup frozen peas

Liquids and Flavor Enhancers

1 cup red wine (Cabernet Sauvignon or Merlot)
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste

Herbs and Miscellaneous

2 bay leaves
1 sprig rosemary
3 tablespoons cold butter for finishing, plus 2 tablespoons for cooking
2-3 drops Gravy Master (optional)

Thickening Agent

Cornstarch slurry: 3 tablespoons cornstarch mixed with ¼ cup cold water

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Instructions

Prepare the Meat: Cut the beef stew meat into 1-inch cubes, removing any large pieces of fat to ensure leaner bites.
Season and Flour: Season the beef cubes with black pepper, garlic salt, and celery salt. Toss the meat to coat evenly. Sprinkle the flour over the meat and toss again, coating the pieces thoroughly to help with browning and thickening later.
Brown the Meat: Heat olive oil in a skillet and brown the beef in batches to avoid overcrowding. Once browned, transfer the meat to the slow cooker.
Sauté Onions and Garlic: In the same skillet, cook the diced onions and minced garlic until softened. Deglaze the skillet with the red wine, scraping up any browned bits for added flavor, then transfer the mixture into the slow cooker.
Add Remaining Ingredients: To the slow cooker, add the carrots, baby Yukon Gold potatoes, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary. Add 2 tablespoons of cold butter but reserve 3 tablespoons for later. Do not add the peas or cornstarch slurry yet.
Slow Cook the Stew: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours until the meat is tender and the vegetables are cooked through.
Add Peas: During the last 15 minutes of cooking, add the frozen peas to the stew to gently cook them without over-softening.
Thicken the Stew: If you prefer a thicker gravy, stir the cornstarch slurry into the stew during the last 10 minutes of cooking, allowing it to thicken the liquid.
Finish the Stew: Remove bay leaves and rosemary sprig. Stir in the remaining 3 tablespoons of cold butter and 2-3 drops of Gravy Master, if using, for added richness and a glossy finish.

Notes

For best results, brown the meat in batches to develop deep flavor and prevent steaming.
Using red wine enhances the stew’s rich flavor, but you can substitute with additional beef broth if preferred.
Adjust seasoning at the end of cooking as needed, especially if you opt to add the gravy master.
Peas are added at the end to maintain their vibrant color and texture.
If you want a thicker stew, ensure that the slurry is fully incorporated and cooked through before serving.

Prep Time: 20 minutes
Cook Time: 7 hours 30 minutes
Category: Main Course, Stew
Method: Slow Cooking
Cuisine: American, Comfort Food