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Slow Cooker Beef Stew Easy and Irresistibly Delicious

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Slow Cooker Beef Stew is a comforting classic loaded with tender beef and hearty vegetables. This slow cooker beef stew recipe is easy to prepare and perfect for chilly days. Enjoy creamy beef mushroom slow cooker stew flavors with every bite.

Ingredients

Scale
  • 2 ½ pounds stew meat see notes
  • ½ teaspoon EACH black pepper garlic salt celery salt
  • ¼ 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. See notes.
  • 4 cups beef broth
  • 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
  • ¼ cup Cold Water + 3 tablespoons Corn Starch Optional
  • 2–3 drops Gravy Master *Optional*- Adds a richer darker color

Instructions

  1. Cut the meat into 1 inch cubes removing any large fat pieces but keeping marbled fat. Season the beef with black pepper garlic salt and celery salt then coat with flour.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 45 seconds per side and add more oil if necessary. Transfer browned meat to the slow cooker.
  3. Reduce heat to medium and melt 1 tablespoon butter. Cook diced onions for 5 minutes then add minced garlic and cook for 1 minute. Pour in a splash of wine and scrape the skillet to release browned bits. Transfer onions garlic and wine to the slow cooker.
  4. Add the remaining ingredients except peas corn starch mixture and 2 tablespoons cold butter to the slow cooker.
  5. Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours until vegetables are tender and potatoes fork soft.
  6. During the last 15 minutes stir in the frozen peas. Remove bay leaves and rosemary.
  7. To thicken the stew combine cold water with cornstarch and stir it gradually into the stew allowing it to thicken.
  8. Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth finish. Optionally add 3 drops of Gravy Master for a deeper color.

Notes

  • 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 include Chuck roasts Rump roasts and Bottom rounds
  • You can sear a whole roast then cut it into cubes for less moisture loss
  • Red Wine can be substituted with beef broth or red grape juice plus 2 tablespoons red wine vinegar
  • Use extra stout Guinness instead of wine for an Irish twist
  • Stove Top Method: After searing meat reduce ½ cup wine by half then simmer beef with broth and vegetables covered for 1-2 hours until tender
  • Add peas last 10-15 minutes and thicken or add butter as desired
  • Optional ingredients include celery green beans parsnips and sweet potatoes

Nutrition

Find it online: https://www.amgroyal.com/slow-cooker-beef-stew-2/