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.
Equipment
- 6-quart slow cooker
- Large Skillet
Ingredients
- 2.5 pounds stew meat cut into 1-inch cubes
- 0.5 tsp black pepper
- 0.5 tsp garlic salt
- 0.5 tsp celery salt
- 0.25 cup flour
- 3-6 tbsp olive oil
- 3 tbsp cold butter divided
- 2 cups yellow onions diced
- 4 cloves garlic minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tbsp Worcestershire Sauce
- 3 tbsp tomato paste
- 5 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
- 0.25 cup cold water optional for thickening
- 3 tbsp cornstarch optional for thickening
- 2-3 drops Gravy Master optional for color
Instructions
- Cut meat into 1-inch cubes, discard any large pieces of fat. Sprinkle beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour and toss again.
- Heat 3 tbsp olive oil in skillet over medium-high. Brown beef in batches for 45 seconds each side. Transfer to slow cooker.
- Reduce heat to medium, melt 1 tbsp butter, add onions and cook 5 minutes. Add garlic and cook 1 minute. Deglaze pan with wine. Transfer to slow cooker.
- Add remaining ingredients except peas, cornstarch, and 2 tbsp butter. Cook on low for 7.5–8 hours or high for 3.5–4 hours.
- Add peas during last 15 minutes. Remove bay leaves and rosemary stem.
- Optional: Mix ¼ cup cold water with 3 tbsp cornstarch and add to stew to thicken. Turn off heat, stir in 2 tbsp cold butter for velvety finish.
- Optional: Add 2–3 drops of Gravy Master for deeper color.
Notes
Store in an airtight container for up to 3 days or freeze up to 3 months. Optional additions: celery, green beans, parsnips, sweet potatoes. Wine substitutes: beef broth, red grape juice, or Guinness for Irish twist.