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Joe Rooney

Slow Cooker Beef Stew: Easy Delicious Recipe Everyone Loves

This slow cooker beef stew recipe is a comforting, hearty meal packed with tender beef, carrots, potatoes, and peas simmered in a rich broth with red wine and savory seasonings. Perfect as an easy crockpot beef stew for chilly days, it’s a cozy beef vegetable stew everyone adores. Simple to prepare and full of flavor, this slow cooker beef stew is a great option for a dump and go beef stew or a winter crockpot beef stew that warms the soul.
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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 fat and cut the beef into 1-inch cubes, keeping any marbled fat within the meat.
  2. Season the beef pieces evenly with black pepper, garlic salt, and celery salt, then dust with flour and toss well.
  3. Warm 3 tablespoons of olive oil in a skillet over medium-high heat; cook the beef in small batches to brown each side for about 45 seconds without overcrowding. Add oil as necessary and move browned meat to the slow cooker.
  4. Lower the skillet heat to medium and melt 1 tablespoon of butter; sauté diced onions for 5 minutes, add the minced garlic and cook another minute.
  5. Pour in a splash of wine and scrape up browned bits from the pan with a spatula to release flavor, then transfer the onion, garlic, and wine to the slow cooker.
  6. Add the rest of the ingredients except the peas, cornstarch mixture, and 2 tablespoons cold butter into the slow cooker.
  7. Set the cooker to low and let it cook for 7 ½ to 8 hours or choose high and cook for 3½ to 4 hours until veggies are tender and potatoes are easily pierced.
  8. Stir in the frozen peas during the last 15 minutes of cooking, then remove the bay leaves and rosemary.
  9. If thicker stew is desired, mix cold water with cornstarch and gradually blend into the stew, stirring well. It will thicken as it sits.
  10. Turn off heat and swirl in the remaining 2 tablespoons cold butter to give the stew a smooth, velvety texture. Optionally, add a few drops of Gravy Master for deeper color.

Notes

  • Store leftovers in an airtight container for up to 3 days refrigerated or freeze for up to 3 months. Best beef cuts are chuck roast, rump roast, or bottom rounds. For a wine substitute, use beef broth or red grape juice with red wine vinegar. For a twist, try substituting Guinness stout. Optional vegetables like celery, green beans, parsnips, or sweet potatoes can be added. This recipe appears in The Cozy Cookbook on page 47.