Description

This Slow Cooker Beef Stew recipe features tender, juicy beef cubes simmered with golden Yukon gold potatoes, sweet carrots, onions, garlic, and peas in a rich beef broth enriched with red wine and tomato paste. Perfect for cozy fall and winter meals, this hearty stew is easy to prepare and delivers deep, comforting flavors with minimal hands-on time.

Ingredients

Units Scale

Beef and Seasoning

2 1/2 pounds stew meat
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 cup flour

Fat and Oil

3-6 tablespoons olive oil
3 tablespoons cold butter (divided)

Vegetables and Aromatics

2 cups yellow onions (diced)
4 cloves garlic (minced)
5 medium carrots (cut into 1-inch chunks)
1 lb. baby Yukon gold potatoes (halved or quartered)
1 cup frozen peas

Liquids and Broth

1 cup cabernet sauvignon or merlot
4 cups beef broth
2 beef bouillon cubes

Flavor Enhancers

2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
2 bay leaves
1 sprig rosemary

Thickening and Finishing

1/4 cup cold water
3 tablespoons corn starch
2-3 drops Gravy Master (optional)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat while keeping the marbled fat. Sprinkle the beef evenly with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle flour over the meat and toss again to coat all pieces.
Brown the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches to avoid overcrowding, browning each side for approximately 45 seconds. Add more olive oil if needed between batches. Transfer the browned meat to the slow cooker.
Sauté Onions and Garlic: Reduce skillet heat to medium and melt 1 tablespoon of butter. Add diced onions and cook for 5 minutes until translucent. Add minced garlic and cook for an additional 1 minute. Pour in a splash of wine to deglaze the pan, using a spatula to scrape up browned bits for added flavor. Transfer the onion, garlic, and wine mixture into the slow cooker.
Add Remaining Ingredients: Add the carrots, potatoes, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary to the slow cooker. Stir gently to combine, leaving out the peas, cornstarch mixture, and remaining butter for now.
Slow Cook the Stew: Cover and cook on low for 8 hours or on high for 4 hours, until vegetables are tender and potatoes are fork tender.
Add Peas: During the last 15 minutes of cooking, stir in the frozen peas. Remove and discard the bay leaves and rosemary stem before the final step.
Optional Thickening: To thicken the stew, whisk together ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly add this mixture to the stew, stirring well as it cooks and thickens.
Finish with Butter and Gravy Master: Turn off the heat and swirl in 2 tablespoons of cold butter to give the stew a smooth, velvety finish. For a richer, darker color, add 2-3 drops of Gravy Master if desired.

Notes

This traditional beef stew features tender beef, hearty potatoes, carrots, peas, and a rich broth perfect for cool weather.
Use cabernet sauvignon or merlot for the red wine to enhance the flavor; alternatively, a good-quality grape juice or beef broth can substitute.
Browning the beef ensures deep flavor; do it in batches to avoid steaming.
Adding butter at the end is a classic technique called monter au beurre, which enriches the stew’s texture and mouthfeel.
Gravy Master is optional but adds great color and depth to the finished stew.
If you prefer thicker stew, do not skip the cornstarch mixture step for perfect consistency.

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