Savor the Comfort: Slow Cooker Beef Stew Recipe Delight
A hearty and flavorful beef stew perfect for slow cooking, packed with tender meat and vegetables.
Ingredients
Meat
- 2.5 pounds stew meat (Well-marbled cuts like chuck for maximum flavor)
- 0.5 teaspoon black pepper (Enhances overall flavor)
- 0.5 teaspoon garlic salt (Adds savory depth)
- 0.5 teaspoon celery salt (Infuses freshness)
- 0.25 cup flour (Helps thicken the stew)
- 3-6 tablespoons olive oil (For browning meat)
- 3 tablespoons cold butter (Adds creaminess)
- 2 cups yellow onions, diced (Enhances the stew's flavor)
- 4 cloves garlic, minced (Powerful flavor)
- 5 medium carrots, cut into 1-inch chunks (Provides natural sweetness)
- 1 pound baby Yukon gold potatoes, halved or quartered (Comforting addition)
- 1 cup frozen peas (Adds freshness)
- 1 cup cabernet sauvignon or merlot (Enriches the flavor)
- 4 cups beef broth (Low sodium preferred)
- 2 cubes beef bouillon (Boosts umami flavor)
- 2 tablespoons Worcestershire Sauce (Adds tang)
- 3 tablespoons tomato paste (Enriches stew)
- 2 leaves bay leaves
- 1 sprig rosemary (Herbaceous flavor)
- 0.25 cup cold water (For corn starch mixture)
- 3 tablespoons corn starch (To thicken stew)
- 2-3 drops Gravy Master (Optional for color and flavor)
Instructions
- Brown the beef in olive oil until seared on all sides, then transfer to slow cooker.
- Sauté onions and garlic in the same pan, then add to the slow cooker.
- Add carrots, potatoes, beef broth, wine, tomato paste, bay leaves, rosemary, and seasonings. Cook on low for 4 hours.
- Mix corn starch with cold water and stir into stew; cook for an additional 30 minutes until thickened.
- Stir in peas and optional Gravy Master before serving.
Notes
For best flavor, use well-marbled chuck beef and low-sodium broth.