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Slow Cooker Beef Stew

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.

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 6 people
Calories: 507 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 2 ½ pounds stew meat see notes
  • ½ teaspoon EACH: black pepper, garlic salt, celery salt
  • 1/4 cup flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter divided
  • 2 cups yellow onions diced
  • 4 cloves garlic minced
  • 1 cup cabernet sauvignon or merlot. See notes.
  • 4 cups beef broth
  • 2 beef bouillon cubes
  • 2 tablespoons Worcestershire sauce 
  • 3 tablespoons tomato paste
  • 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
  • 1/4 cup Cold Water + 3 tablespoons Corn Starch Optional
  • 2-3 drops Gravy Master (Optional)- Adds an even richer darker color.

Instructions

    Cup of Yum
  1. Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
  2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
  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. Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to deglaze the pan, loosening up any brown remnants. This will give the stew lots of good flavor. Transfer the onions/garlic mixture to the slow cooker.
  5. Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
  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. Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
  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. 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.

Notes

  • Storage
  • Best cuts of Beef for Stew
  • • Chuck roasts (the best option)• Rump roasts• Bottom rounds
  • You can also season and sear a whole roast for about 8 minutes total, and then cut it into cubes. This results in less moisture loss, but there is also less surface area to season and add a seared texture to.
  • Red Wine Substitute
  • Optional ingredient addition: Celery, green beans, parsnips, and sweet potatoes.
  • This recipe is in The Cozy Cookbook on page 47!
  • Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • An equal amount of beef broth or red grape juice may be used instead of wine, along with 2 Tablespoons of Red Wine Vinegar. The acidity helps to break down and tenderize the meat.
  • For an Irish twist on this recipe, use 1 cup of extra stout Guinness instead of wine. (And try my Corned Beef and Cabbage recipe next!)

Nutrition Information

Calories 507kcal (25%) Carbohydrates 35g (12%) Protein 49g (98%) Fat 18g (28%) Saturated Fat 7g (35%) Cholesterol 132mg (44%) Sodium 1035mg (43%) Potassium 1377mg (39%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 658IU (13%) Vitamin C 41mg (46%) Calcium 93mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 507

% Daily Value*

Calories 507kcal 25%
Carbohydrates 35g 12%
Protein 49g 98%
Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 132mg 44%
Sodium 1035mg 43%
Potassium 1377mg 29%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 658IU 13%
Vitamin C 41mg 46%
Calcium 93mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.