Description
A hearty and flavorful slow cooker beef stew featuring tender chunks of seared beef, carrots, potatoes, and peas simmered in a rich wine and beef broth sauce. This comforting dish is perfect for a cozy meal and made easier with slow cooking.
Ingredients
Scale
Beef and Seasoning
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Cooking Fats and Aromatics
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
Liquids and Flavorings
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
Vegetables and Herbs
- 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
Optional Thickening and Coloring
- ¼ cup cold water + 3 tablespoons corn starch (optional)
- 2–3 drops Gravy Master (optional)
Instructions
- Prepare Meat: Cut the stew meat into 1-inch cubes, trimming off any large pieces of fat while leaving fat marbled in the meat. Season the meat evenly with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle flour over the meat and toss again to coat thoroughly.
- Sear the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. In batches, add the meat without overcrowding the pan and brown each side for 45 seconds. Add more oil if needed. Transfer the browned meat to the slow cooker.
- Sauté Aromatics: Reduce the skillet heat to medium and melt 1 tablespoon of butter. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 additional minute. Pour in a splash of wine and use a silicone spatula to loosen the browned bits from the skillet for extra flavor. Transfer onions, garlic, and remaining wine to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and all other remaining ingredients except peas, cornstarch mixture, and 2 tablespoons cold butter.
- Cook Stew: Cook on low for 8 hours or on high for 4 hours, until vegetables are softened and potatoes are fork tender.
- Add Peas: Stir in the frozen peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary sprig before serving.
- Thicken Sauce (Optional): To thicken the stew, combine ¼ cup cold water with 3 tablespoons cornstarch and slowly stir into the stew. It will thicken as it stands.
- Finish with Butter: Turn off the heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety texture (a technique called monter au beurre). Optionally, add 2-3 drops of Gravy Master for a richer, darker color.
Notes
- Store leftover stew in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- The best beef cuts for stew are chuck roasts, rump roasts, or bottom rounds.
- You can sear a whole roast before cutting into cubes to reduce moisture loss, though this reduces seasoning surface area.
- Red wine can be substituted with an equal amount of beef broth or red grape juice plus 2 tablespoons red wine vinegar.
- For an Irish twist, substitute the wine with 1 cup of extra stout Guinness.
- Stovetop method: After searing, reduce ½ cup wine by half, then simmer with ingredients for 1-2 hours until tender.
- Optional vegetable additions include celery, green beans, parsnips, and sweet potatoes.
- This recipe is featured in The Cozy Cookbook on page 47.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
