Slow Cooker Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6 people
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Calories
507 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Beef Stew
Description
This Slow Cooker Beef Stew recipe begins with cubed stew meat seasoned and lightly floured before browning in oil. Onions and garlic are sautéed with a splash of cabernet sauvignon or merlot to deglaze the pan, adding depth to the stew. These ingredients are then transferred to a slow cooker along with beef broth, bouillon, Worcestershire sauce, tomato paste, carrots, Yukon Gold potatoes, bay leaves, and rosemary sprigs.
The stew simmers for several hours in the slow cooker until vegetables are tender and meat is softly textured. Frozen peas are added near the end for a touch of brightness. The optional addition of corn starch mixed with water thickens the stew, and a few drops of Gravy Master enhance color and richness.
Served as a comforting main dish, this stew suits cool weather and rustic meals pairing well with bread or mashed potatoes. The recipe yields about six servings.
Recommended beef cuts include chuck roast or rump roast for best flavor and texture. The wine can be substituted with beef broth and vinegar or stout for variations. Leftovers can be refrigerated for up to three days or frozen for up to three months.
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 butter divided, cold
- 2 cups onion diced, yellow
- 4 cloves garlic minced
- 1 cup cabernet sauvignon or merlot. See notes.
- 4 cups beef broth
- 2 beef bouillon cube
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 5 carrot cut into 1-inch chunks, medium
- 1 lb. Yukon Gold potatoes halved or quartered, baby
- 2 bay leaf
- 1 rosemary sprig
- 1 cup peas frozen
- 1/4 cup water Optional, cold water plus 3 tablespoons corn starch
- 1/4 cup corn starch Optional, cold water plus 3 tablespoons corn starch
- 2-3 drops Gravy Master (Optional)- Adds an even richer darker color.
Instructions
- Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
- Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
- 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.
- 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.
- Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
- 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.
- Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
- 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.
- 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
- Best beef cuts for stew are chuck roasts, rump roasts, or bottom rounds for tender results.
- Optionally, season and sear whole roast before cutting into cubes to retain moisture.
- Substitute red wine with beef broth plus red wine vinegar or use stout beer for an Irish twist.
- Add celery, green beans, parsnips, or sweet potatoes as extra vegetables if desired.
- This recipe yields approximately 6 servings.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 507 kcal
% 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.
User Reviews
Overall Rating
5
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