Description
A hearty and tender slow cooker beef stew packed with flavorful beef, vegetables, and richly seasoned broth. Perfect for an easy comforting meal with a velvety finish, enhanced by optional wine and butter techniques for depth of flavor.
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 Broth
- 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
Thickening and Optional Ingredients
- ¼ cup cold water
- 3 tablespoons corn starch
- 2-3 drops Gravy Master (optional, for richer darker color)
Instructions
- Prepare the Meat: Cut the stew meat into 1-inch cubes and trim away any large pieces of fat while keeping the marbled fat within the meat. Season with black pepper, garlic salt, and celery salt, and coat evenly. Sprinkle flour over the meat and toss again to evenly coat.
- Sear the Meat: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. In batches, add the meat without crowding the pan and brown each side for 45 seconds. Add more oil if necessary. Transfer browned meat to the slow cooker.
- Sauté Onions and Garlic: Reduce heat to medium and melt 1 tablespoon butter in the skillet. 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 deglaze the pan by scraping up browned bits with a silicone spatula. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and remaining olive oil and butter (except peas and extra butter for finishing).
- Cook the Stew: Cook on low heat for 7 ½ to 8 hours or on high for 3½ to 4 hours until vegetables are tender and potatoes are fork-tender.
- Add Peas and Final Seasoning: Add frozen peas in the last 15 minutes of cooking. Remove bay leaves and rosemary stem before serving.
- Optional Thickening: For a thicker stew, mix ¼ cup cold water with 3 tablespoons corn starch and slowly stir into the stew. It will continue to thicken as it stands.
- Finish with Butter: Turn off the heat and stir in the remaining 2 tablespoons of cold butter by swirling it in to create a smooth, velvety finish known as Monter au Beurre.
- Optional Color Enhancement: Add 2-3 drops of Gravy Master for a richer, darker color if desired.
Notes
- Store leftover stew in an airtight container; refrigerate up to 3 days or freeze for up to 3 months.
- Best beef cuts for stew include chuck roasts (preferred), rump roasts, or bottom rounds.
- For less moisture loss and better texture, sear a whole roast before cutting into cubes.
- If you prefer not to use wine, substitute with equal beef broth or red grape juice plus 2 tablespoons red wine vinegar for acidity to tenderize the meat.
- For an Irish twist, replace wine with 1 cup extra stout Guinness.
- For stovetop cooking, brown meat and deglaze with half cup wine then simmer gently for 1-2 hours until potatoes are fork tender.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
