Description
A hearty and comforting Slow Cooker Beef Stew recipe that is filled with tender beef, vegetables, and a rich, flavorful broth. This stew is perfect for a cozy family dinner or a gathering with friends.
Ingredients
Units
Scale
Stew Meat:
- 2 1/2 pounds stew meat
- 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 1/2 tsp celery salt
Coating:
- 1/4 cup flour
Other Ingredients:
- 3-6 tbsp olive oil
- 3 tbsp cold butter
- 2 cups diced yellow onions
- 4 cloves minced garlic
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato paste
- 5 medium carrots, chunks
- 1 lb baby Yukon gold potatoes, halved
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- 3 tbsp corn starch (optional)
- 2-3 drops Gravy Master (optional)
Instructions
- Cut and Coat Meat: Cut meat into cubes, season, and coat with flour.
- Brown Meat: Brown meat in batches in a skillet.
- Cook Onions and Garlic: Cook onions and garlic in skillet.
- Deglaze Pan: Deglaze the pan with wine.
- Combine Ingredients: Transfer all ingredients to slow cooker.
- Cook: Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours.
- Add Peas and Thicken: Add peas, thicken with cornstarch if desired.
- Finish Stew: Stir in cold butter and Gravy Master for added richness.
Notes
- Store stew in the fridge for up to 3 days or freeze for up to 3 months.
- Chuck roast is recommended for this stew.
- Red grape juice or beef broth can substitute for wine.
- Extra stout Guinness can be used for an Irish twist.
- Additional vegetables like celery, green beans, parsnips, or sweet potatoes can be added.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
