Slow Cooker Beef Stew
A hearty and flavorful beef stew cooked slowly to tender perfection, packed with vegetables and rich flavors.
Ingredients
Meat
- 2.5 pounds stew meat (see notes)
- 0.5 teaspoon black pepper (EACH)
- 0.5 teaspoon garlic salt (EACH)
- 0.5 teaspoon celery salt (EACH)
- 0.25 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)
- 4 cups beef broth
- 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)
- 1 sprig rosemary
- 1 cup frozen peas
- 0.25 cup Cold Water (for thickening)
- 3 tablespoons Corn Starch (optional)
- 2-3 drops Gravy Master (optional - adds darker color)
Instructions
- Cut meat into 1-inch cubes, season with spices, and coat with flour.
- Brown meat in batches in olive oil, then transfer to slow cooker.
- Sauté onions and garlic in butter, deglaze with wine, then transfer to slow cooker.
- Add remaining ingredients (except peas and thickener) to slow cooker and cook on low for 7.5-8 hours.
- In the last 15 minutes, add peas. Thicken stew with cornstarch mixture if desired, then swirl in cold butter and optional Gravy Master.
Notes
For a richer color, add a few drops of Gravy Master during the final step.