Description

This Slow Cooker Beef Stew is a hearty and comforting dish perfect for fall and winter. Tender beef cubes are seasoned and browned, then slow-cooked with carrots, Yukon gold potatoes, peas, onions, garlic, and red wine in a rich beef broth. Finished with butter for a velvety texture, this recipe delivers deep, savory flavors with minimal hands-on time.

Ingredients

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Beef and Seasonings

2 1/2 pounds stew meat
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 cup flour

Cooking Fats

3-6 tablespoons olive oil
3 tablespoons cold butter (divided)

Vegetables and Aromatics

2 cups yellow onions, diced
4 cloves garlic, minced
5 medium carrots, cut into 1-inch chunks
1 lb. baby Yukon gold potatoes, halved or quartered
1 cup frozen peas

Liquids and Flavorings

1 cup cabernet sauvignon or merlot
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
2 bay leaves
1 sprig rosemary

Thickening and Optional Ingredients

1/4 cup cold water + 3 tablespoons cornstarch (optional)
2-3 drops Gravy Master (optional, for richer color)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, trimming off any large pieces of fat while leaving some marbling for flavor. Sprinkle the beef evenly with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle flour over the meat and toss again to evenly coat each piece.
Brown the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches, avoiding overcrowding, and brown each side for about 45 seconds. Add more oil if needed. Once browned, transfer the meat to the slow cooker.
Sauté Onions and Garlic: Reduce heat to medium in the skillet and melt 1 tablespoon of butter. Add the diced onions and cook for 5 minutes until softened. Add garlic and cook for 1 minute more. Pour in a splash of red wine and use a spatula to scrape up the browned bits from the skillet; this adds rich flavor to the stew. Transfer the onion, garlic, and wine mixture into the slow cooker.
Add Remaining Stew Ingredients: To the slow cooker, add the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary sprig, and any remaining olive oil or butter not used earlier. Stir gently to combine all ingredients.
Cook the Stew: Cover and cook on the low setting for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours. The vegetables should be tender and the potatoes fork-tender when done.
Add Peas and Finish Cooking: Stir in the frozen peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem before serving.
Optional Thickening: If a thicker stew is desired, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly stir this mixture into the hot stew and cook for a few more minutes; the stew will thicken further as it cools.
Finish with Butter and Color (Optional): Turn off the heat. Swirl in the remaining 2 tablespoons of cold butter to give the stew a smooth, velvety texture using a chef’s technique called "Monter au Beurre." Optionally, add 2-3 drops of Gravy Master to enhance the stew’s color for a richer, darker appearance.

Notes

This stew is perfect for colder seasons, delivering warm, savory comfort in each bite.
For best flavor, do not skip browning the beef before slow cooking.
Using red wine like cabernet sauvignon or merlot adds depth; substitute with extra beef broth if preferred.
The butter added at the end gives a luxurious texture and richness.
The optional cornstarch slurry is useful if you prefer a thicker gravy.
Gravy Master is optional but enhances color and flavor; omit if unavailable.
You can store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 507 kcal
Sugar: 7 g
Sodium: 1035 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 49 g
Cholesterol: 132 mg