Savor the Comfort: Slow Cooker Beef Stew Recipe Delight
A hearty and flavorful beef stew perfect for slow cooking, packed with tender meat and vegetables.
Ingredients
Meat
- 2.5 pounds stew meat (well-marbled cuts like chuck) (for maximum flavor)
- 0.5 teaspoon black pepper (enhances overall flavor)
- 0.5 teaspoon garlic salt (adds savory depth)
- 0.5 teaspoon celery salt (infuses freshness)
- 0.25 cup flour (helps thicken the stew)
- 3-6 tablespoons olive oil (for browning meat)
- 3 tablespoons cold butter (adds creaminess)
- 2 cups yellow onions, diced (enhances the stew's flavor)
- 4 cloves garlic, minced (powerful flavor)
- 5 medium carrots, cut into 1-inch chunks (provides natural sweetness)
- 1 pound baby Yukon gold potatoes, halved or quartered (comforting addition)
- 1 cup frozen peas (adds freshness)
- 1 cup cabernet sauvignon or merlot (enriches the flavor)
- 4 cups beef broth (low sodium preferred)
- 2 cubes beef bouillon (boosts umami flavor)
- 2 tablespoons Worcestershire Sauce (adds tang)
- 3 tablespoons tomato paste (enriches stew)
- 2 leaves bay leaves
- 1 sprig rosemary (herbaceous flavor)
- 0.25 cup cold water (for corn starch mixture)
- 3 tablespoons corn starch (to thicken stew)
- 2-3 drops Gravy Master (optional for color and flavor)
Instructions
- Brown the beef in olive oil, then transfer to slow cooker.
- Add vegetables, herbs, broth, wine, and seasonings to the slow cooker.
- Cook on low for 6-8 hours until meat is tender.
- Mix corn starch with cold water and stir into stew to thicken during the last 30 minutes.
- Remove bay leaves and rosemary sprig before serving.
Notes
For a richer flavor, let the stew sit for a few hours before serving.