Slow Cooker Beef Stew Recipe
Ingredients:
- 2 pounds (about 900g) beef stew meat, cut into bite-sized cubes
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas (optional)
- Chopped fresh parsley for garnish
Instructions:
- Prepare the Beef:
- In a large bowl, combine the stew meat, flour, salt, and pepper. Toss until the meat is evenly coated.
- Sear the Meat:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the coated beef cubes and sear on all sides until browned. This step enhances the flavor of the stew.
- Transfer to Slow Cooker:
- Once the meat is browned, transfer it to the slow cooker.
- Add Vegetables and Aromatics:
- In the slow cooker, add the minced garlic, diced onion, sliced carrots, cubed potatoes, bay leaves, thyme, and rosemary.
- Pour in Liquids:
- Pour the beef broth and red wine (if using) over the meat and vegetables in the slow cooker.
- Cooking Time:
- Set the slow cooker to low and cook for 7-8 hours or until the beef is tender. Alternatively, you can cook on high for 4-5 hours.
- Add Peas (Optional):
- About 30 minutes before serving, add the frozen peas to the slow cooker and stir.
- Adjust Seasoning:
- Taste the stew and adjust the seasoning with salt and pepper if necessary.
- Serve:
- Discard the bay leaves before serving. Ladle the hot beef stew into bowls and garnish with chopped fresh parsley.
Serving Suggestions:
- Serve the slow cooker beef stew with crusty bread, dinner rolls, or over cooked rice or mashed potatoes for a hearty and satisfying meal.
Note:
- If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with a little water and stir it into the stew during the last hour of cooking.
Enjoy your delicious and comforting slow cooker beef stew!
Slow Cooker Beef Stew
Servings
6
servingsPrep time
20
minutesCooking time
2
hoursIngredients
Ingredients:
2 ½ pounds stew meat, 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 onion
4 cloves garlic, minced
1 cup high-quality Cabernet Sauvignon or Merlot
4 cups beef broth
2 teaspoons Better Than Bouillon or 2 beef bouillon cubes
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
2 bay leaves
1 sprig rosemary
1 cup frozen peas
1/4 cup cold water + 3 tablespoons cornstarch (optional for thickening)
2-3 drops Gravy Master (optional, for a richer color)
Directions
- Instructions:
- Prepare the Meat:
- Cut the stew meat into 1-inch cubes, discarding any large pieces of fat.
- Sprinkle the beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
- Brown the Meat:
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meat in batches for about 45 seconds on each side. Add more oil if needed. Transfer the browned meat to the slow cooker.
- Sauté Onions and Garlic:
- Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes. Add minced garlic and cook for an additional 1 minute. Use a silicone spatula to scrape the flavorful bits from the bottom of the pan. Transfer the onion/garlic mixture to the slow cooker.
- Combine Ingredients in Slow Cooker:
- Add all remaining ingredients except for the peas, cornstarch mixture, and 2 tablespoons of cold butter to the slow cooker.
- Cooking Time:
- Cook on low for 7 ½ to 8 hours or on high for 3½ to 4 hours, until the vegetables are softened, and the potatoes are fork-tender.
- Add Peas and Finish:
- Add the frozen peas during the last 15 minutes of cooking. Remove the bay leaves and the rosemary stem.
- Optional Thickening:
- If desired, combine ¼ cup COLD water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will thicken upon standing.
- Velvety Finish:
- Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth, velvety finish (a technique called “Monter au Beurre”).
- Optional Rich Color:
- If desired, add 3 drops of Gravy Master for an even darker color.
- Notes:
- Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Best Cuts of Beef for Stew: Chuck roasts (preferred), rump roasts, bottom rounds. Alternatively, sear a whole roast for about 8 minutes before cutting into cubes for less moisture loss and enhanced flavor.
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