Slow Cooker Beef Stew

Slow Cooker Beef Stew

from thecozycook.com
260 min
6 servings

This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. It's the BEST Slow Cooker recipe for Fall and Winter.

Ingredients

  • 2 ½ pounds stew meat (see notes)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • 1/4 cup flour
  • 3-6 tablespoons olive oil
  • 3 Tablespoons cold butter (separated)
  • 2 cups yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 cup high-quality cabernet sauvignon (merlot works as well. See notes.)
  • 4 cups beef broth
  • 2 tsp better than bouillon (or 2 beef bouillon cubes)
  • 2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Tomato Paste
  • 5 medium carrots (cut into chunks, about 1-inch)
  • 1 lb. baby Yukon gold potatoes (halved or quartered)
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 1/4 cup Cold Water + 3 tablespoons Corn Starch (Optional)
  • 2-3 drops Gravy Master ((Optional)- Adds an even richer darker color.)

Directions

  1. 1

    Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!

  2. 2

    Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.

  3. 3

    Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.

  4. 4

    Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.

  5. 5

    Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.

  6. 6

    Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.

  7. 7

    Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.

  8. 8

    Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.

  9. 9

    Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.Optional: Add 3 drops of Gravy Master for an even darker color.