Description

This classic Slow Cooker Beef Stew features tender chunks of beef simmered with golden potatoes, carrots, peas, red wine, onions, and a rich beef broth. Perfect for cozy fall and winter meals, this recipe delivers hearty flavors with a smooth, velvety finish thanks to a butter-mounting technique. Ideal for an easy, comforting slow-cooked dinner.

Ingredients

Units Scale

Beef and Seasonings

2 1/2 pounds stew meat
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 cup flour

Cooking Fats

3-6 tablespoons olive oil
3 tablespoons cold butter, divided

Vegetables and Aromatics

2 cups yellow onions, diced
4 cloves garlic, minced
5 medium carrots, cut into 1-inch chunks
1 lb. baby Yukon gold potatoes, halved or quartered
1 cup frozen peas

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
2 bay leaves
1 sprig rosemary

Thickening and Finishing (Optional)

1/4 cup cold water
3 tablespoons corn starch
2-3 drops Gravy Master

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Instructions

Prepare Meat: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat while keeping marbleized fat for flavor. Sprinkle black pepper, garlic salt, and celery salt evenly over the beef. Toss to coat, then sprinkle the flour and toss again until meat is coated.
Brown Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown each side for 45 seconds, adding more oil as needed. Transfer browned meat to the slow cooker.
Sauté Aromatics: Reduce 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 minute. Pour in a splash of wine and use a silicone spatula to scrape up browned bits from the pan. Transfer everything from the skillet—onions, garlic, and wine—to the slow cooker.
Add Remaining Ingredients: Into the slow cooker, add the beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Stir gently to combine.
Cook Stew: Cover and cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until vegetables are soft and potatoes are fork tender.
Add Peas: During the last 15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and rosemary stem once cooking is complete.
Thicken Stew (Optional): To thicken the stew, mix ¼ cup cold water with 3 tablespoons corn starch until smooth. Slowly stir this mixture into the stew and allow it to cook and thicken.
Finish with Butter: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter (monter au beurre) to create a smooth, velvety texture. Optionally, add 2-3 drops of Gravy Master for a richer, darker color.

Notes

This beef stew is perfect for chilly fall and winter days, providing a hearty and comforting meal.
Marbling in the stew meat is important for tenderness and flavor; trim off only large fat pieces.
Red wine adds depth—use cabernet sauvignon or merlot for best results; you can substitute beef broth if preferred.
The monter au beurre technique at the end elevates the stew's texture and richness.
Adding the peas at the end keeps them tender and vibrant in color.
The gravy master is optional but adds an attractive, rich hue to the stew.
Leftovers taste great and can be refrigerated for up to 3 days or frozen.

Nutrition

Serving Size: 1 serving
Calories: 507 kcal
Sugar: 7 g
Sodium: 1035 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 49 g
Cholesterol: 132 mg