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Slow Cooker Beef Stew: Easy Delicious Recipe Everyone Loves

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This slow cooker beef stew recipe is loaded with tender beef and hearty vegetables, perfect for a cozy winter meal. It offers easy crockpot magic that makes a budget-friendly and delicious dish everyone loves. Enjoy a comforting one pot slow cooker stew ideal for chilly days.

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. Trim the beef and cut into 1-inch cubes removing large fat pieces but keep marbled fat. Season the beef with black pepper garlic salt and celery salt then coat with flour.
  2. Heat 3 tablespoons olive oil over medium-high heat in a large skillet and brown the beef in batches for about 45 seconds per side adding oil as needed then move browned beef to the slow cooker.
  3. Reduce heat to medium and melt 1 tablespoon butter then sauté onions for 5 minutes and add garlic cooking for 1 minute. Pour in some wine to deglaze the pan scraping browned bits then transfer this mixture along with the rest of the wine to the slow cooker.
  4. Add the remaining ingredients except peas corn starch mixture and 2 tablespoons butter to the slow cooker.
  5. Cook on low for 7 ½ to 8 hours or on high for 3½ to 4 hours until vegetables are soft and potatoes tender.
  6. Stir in peas during the last 15 minutes of cooking then remove bay leaves and rosemary stem.
  7. For a thicker stew mix ¼ cup cold water with 3 tablespoons cornstarch and add slowly while stirring.
  8. Turn off heat and swirl in 2 tablespoons cold butter for a velvety texture and optionally add 3 drops Gravy Master for deeper 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 (the best option) Rump roasts Bottom rounds You can also season and sear a whole roast for about 8 minutes total then cut into cubes resulting in less moisture loss but also less surface area for seasoning and searing
  • Red Wine Substitute Use equal amounts of beef broth or red grape juice plus 2 tablespoons red wine vinegar to tenderize meat
  • For an Irish twist use 1 cup extra stout Guinness instead of wine
  • Stove Top Method After searing meat reduce ½ cup wine until halved then add seared beef and broth simmer gently 1-2 hours until potatoes are tender stir occasionally
  • Optional ingredients include celery green beans parsnips and sweet potatoes
  • This recipe appears in The Cozy Cookbook page 47
  • Nutritional figures are estimates per serving makes 6 servings

Nutrition

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