Description

This Slow Cooker Beef Stew is a comforting and hearty dish that is perfect for chilly days. Tender beef, flavorful vegetables, and a rich broth come together in this classic recipe that is sure to become a family favorite.

Ingredients

Stew Meat:

2 1/2 pounds

Seasonings:

1/2 teaspoon black pepper, 1/2 teaspoon garlic salt, 1/2 teaspoon celery salt

Flour:

1/4 cup

Olive Oil:

3-6 tablespoons

Butter:

3 tablespoons cold, 2 tablespoons for cooking

Yellow Onions:

2 cups diced

Garlic:

4 cloves minced

Red Wine:

1 cup Cabernet Sauvignon or Merlot

Beef Broth:

4 cups

Beef Bouillon Cubes:

Worcestershire Sauce:

2 tablespoons

Tomato Paste:

3 tablespoons

Carrots:

5 medium, cut into 1-inch chunks

Baby Yukon Gold Potatoes:

1 lb., halved or quartered

Bay Leaves:

Rosemary:

1 sprig

Peas:

1 cup frozen

Cornstarch Slurry:

1/4 cup Cold Water + 3 tablespoons Corn Starch

Gravy Master:

2-3 drops (optional)

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Instructions

Cut meat: Cut meat into 1-inch cubes, removing any large pieces of fat.
Season beef: Season beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
Brown meat: Brown meat in batches in a skillet with olive oil. Transfer to slow cooker.
Cook onions and garlic: Cook onions and garlic in the skillet, deglaze with wine, then transfer to the slow cooker.
Add ingredients to slow cooker: Add remaining ingredients except peas, cornstarch mixture, and 2 tablespoons of cold butter.
Cook: Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours.
Add peas: Add peas during the last 15 minutes of cooking.
Thicken: If desired, thicken stew with cornstarch slurry.
Finish: Stir in cold butter and Gravy Master for added richness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Chuck roasts, rump roasts, or bottom rounds are recommended cuts for stew.
Red grape juice or beef broth with red wine vinegar can be substituted for wine.
For an Irish twist, use Guinness instead of wine.
Additional vegetables like celery, green beans, parsnips, and sweet potatoes can be added.
This recipe is featured in The Cozy Cookbook on page 47.

Nutrition

Serving Size: 1 serving
Calories: 483 kcal
Sugar: 7g
Sodium: 801mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 4g
Protein: 39g
Cholesterol: 128mg