As the leaves start to turn and the air carries that unmistakable crispness, there’s something about a slow-cooked meal that just feels like a comforting hug—one that’s been waiting for you all day. This hearty beef stew? It’s like a warm sweater for the soul, packed with tender beef, rich flavors, and veggies that soak up every drop of savory goodness. Just toss everything in the slow cooker, and let it work its magic—because who needs more stress on a busy day when dinner can be this effortless?
Steps
- Cut the beef into 1-inch cubes, removing any large pieces of fat. Season the meat with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle flour over the beef and toss again to ensure even coverage.
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches for about 45 seconds on each side, adding oil as needed. Transfer the browned meat to the slow cooker.
- Reduce the heat to medium and melt butter in the same skillet. Cook the onions for 5 minutes, then add garlic and cook for another minute. Deglaze the skillet with a splash of wine, scraping up any browned bits, and transfer this mixture to the slow cooker.
- Add the remaining ingredients, except for peas, corn starch mixture, and two tablespoons of cold butter, to the slow cooker. Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until the vegetables are tender.
- In the last 15 minutes of cooking, add the peas to the slow cooker. Remove the bay leaves and rosemary stem before serving.
- For a thicker stew, mix cold water with corn starch and gradually stir it into the broth. Turn off the heat and swirl in two tablespoons of cold butter for a smooth finish. Optionally, add a few drops of Gravy Master for a richer color.
Ingredients
- 2 ½ pounds stew beef, cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup all-purpose flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups diced yellow onions
- 4 cloves garlic, minced
- 1 cup red wine (cabernet sauvignon or merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 5 medium carrots, cut into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig of rosemary
- 1 cup frozen peas
- 1/4 cup cold water + 3 tablespoons cornstarch (optional for thickening)
- 2-3 drops browning and seasoning sauce (optional for color)
Nutritional Values
Calories: 3042kcal | Carbohydrates: 210g | Protein: 294g | Fat: 108g | Saturated Fat: 42g | Cholesterol: 792mg | Sodium: 6210mg | Potassium: 8262mg | Fiber: 30g | Sugar: 42g | Vitamin A: 3948IU | Vitamin C: 246mg | Calcium: 558mg | Iron: 36mg
FAQ
- What is the best cut of beef for slow cooker beef stew?
- The ideal choice for beef stew is chuck roast due to its connective tissue, which becomes tender when cooked. It’s also a cost-effective option compared to other cuts. Rump roasts and bottom rounds are also suitable alternatives.
- Can I put raw beef directly into the slow cooker?
- Yes, you can add raw beef to the slow cooker. If you’re short on time, you can coat the beef in a flour mixture and add it directly to the slow cooker, along with uncooked onions and garlic.
- What can I use as a substitute for red wine in this recipe?
- You can replace red wine with an equal amount of beef broth or red grape juice, along with two tablespoons of red wine vinegar to maintain the acidity needed to tenderize the meat. For a unique twist, you can also use one cup of extra stout Guinness.
- How should I store leftover beef stew?
- Store any leftover beef stew in an airtight container. It can be refrigerated for up to three days or frozen for up to three months.
- What are the best types of potatoes to use in beef stew?
- Yukon Gold and Red Potatoes are the best options for beef stew because they have lower starch content and maintain their shape better than russet potatoes, which can break down and become mushy in the stew.
Tips
- Choose the Right Potatoes: Opt for Yukon Gold or Red Potatoes when making beef stew as they have a lower starch content and maintain their shape better than russet potatoes, which can disintegrate into the stew.
- Searing for Flavor: Sear the beef just enough to create a brown crust, about 45 seconds per side. This enhances the color, flavor, and texture of the stew and helps form a flavorful base when combined with the onions and garlic.
- Butter for Smoothness: Finish your stew by swirling in 2 tablespoons of cold butter at the end of cooking. This technique, known as “Monter au Beurre,” will give your stew a rich and velvety texture.
- Storage Tips: Store any leftover stew in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months to enjoy later.
Equipment
- 6-Quart Slow Cooker – A digital timer and locking lid are recommended features.
- Spice Rack – A convenient tool for quickly measuring out seasonings.
- Garlic Twister – For mincing fresh garlic easily and efficiently.
- Soup Bowls – Specifically mentioned as a preference in the recipe.
- 16 oz. Storage Containers – Suitable for storing or freezing soups; look for stackable, leak-proof options that are dishwasher and microwave safe.
