Slow Cooker Beef Stew
A hearty and flavorful beef stew cooked slowly to tender perfection, packed with vegetables and rich flavors.
Ingredients
Meat
- 2.5 pounds stew meat see notes
- 0.5 teaspoon black pepper EACH
- 0.5 teaspoon garlic salt EACH
- 0.5 teaspoon celery salt EACH
- 0.25 cup flour
- 3 tablespoons olive oil
- 3 tablespoons cold butter divided
- 2 cups yellow onions diced
- 4 cloves garlic minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
- 5 medium carrots cut into 1-inch chunks
- 1 lb baby Yukon gold potatoes halved or quartered
- 1 sprig rosemary
- 1 cup frozen peas
- 0.25 cup Cold Water for thickening
- 3 tablespoons Corn Starch optional
- 2 drops Gravy Master optional, adds darker color
Instructions
- Cut meat into 1-inch cubes, season with spices, and coat with flour.
- Brown meat in batches in olive oil, then transfer to slow cooker.
- Sauté onions and garlic in butter, deglaze with wine, then add to slow cooker with remaining ingredients.
- Cook on low for 7.5-8 hours or high for 3.5-4 hours until vegetables are tender.
- Add peas in last 15 minutes, remove bay leaves and rosemary, then thicken with cornstarch mixture if desired. Finish with cold butter and optional Gravy Master.
Notes
For a richer flavor, use a darker wine and add Gravy Master for color.