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SLOW COOKER BEEF STEW centered hero view, clean and uncluttered
Yesica Andrews

Slow Cooker Beef Stew Easy and Irresistibly Delicious

This Slow Cooker Beef Stew is a rich, comforting dish perfect for chilly days. Loaded with tender beef, golden potatoes, carrots, peas, and infused with red wine and savory herbs, this slow cooker beef stew recipe offers an easy and creamy beef mushroom slow cooker stew experience that will satisfy any appetite.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 507
Ingredients Method Notes

Ingredients
  

  • 2 ½ pounds stew meat see notes
  • ½ teaspoon EACH: black pepper, garlic salt, celery salt
  • 1/4 cup flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter divided
  • 2 cups yellow onions diced
  • 4 cloves garlic minced
  • 1 cup cabernet sauvignon or merlot. See notes.
  • 4 cups beef broth
  • 2 beef bouillon cubes
  • 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
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 1/4 cup Cold Water + 3 tablespoons Corn Starch Optional
  • 2-3 drops Gravy Master *Optional*- Adds a richer, darker color.

Method
 

  1. Trim stew meat into 1-inch cubes, removing any large fat pieces but keeping marbled fat intact.
  2. Season the beef evenly with black pepper, garlic salt, and celery salt; then dust it with flour and toss well.
  3. Heat 3 tablespoons olive oil in a skillet over medium-high heat, and sear the beef in batches for about 45 seconds on each side; add more oil if necessary. Transfer browned beef to the slow cooker.
  4. Lower the skillet to medium heat and melt 1 tablespoon of butter; cook diced onions for 5 minutes until softened.
  5. Add minced garlic and sauté for 1 minute, then pour in a splash of wine to deglaze the pan, scraping the flavorful bits off the bottom.
  6. Transfer the onion, garlic mixture and remaining wine into the slow cooker.
  7. Add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary to the slow cooker, excluding peas, cornstarch mixture, and cold butter.
  8. Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours until vegetables are tender and potatoes can be easily pierced with a fork.
  9. Stir in frozen peas during the last 15 minutes of cooking, then remove the bay leaves and rosemary stem.
  10. If desired, blend cold water with cornstarch and gradually stir into the stew to thicken, allowing it to set.
  11. Turn off heat and gently mix in 2 tablespoons of cold butter to create a smooth, velvety finish.
  12. Optionally, add 2-3 drops of Gravy Master for a deeper, richer color.

Notes

  • Store leftover stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Best beef cuts for this stew include chuck roasts, rump roasts, and bottom rounds. You may substitute red wine with beef broth or red grape juice combined with red wine vinegar to maintain tenderness. For a twist, use Guinness stout instead of wine. Stove top method instructions are also available if preferred.