Slow Cooker Beef Stew
- Prep
- 20 min
- Cook
- 240 min
- Total
- 260 min
- Serves
- 6
- Calories
- 507 kcal
- Protein
- 49.00 g
- Carbs
- 35.00 g
- Fat
- 18.00 g
Ingredients
- 2 ½ poundsstew meat
- ½ teaspoonblack pepper
- ½ teaspoongarlic salt
- ½ teaspooncelery salt
- ¼ cupflour
- 3-6 tablespoonsolive oil
- 3 tablespoonscold butter
- 2 cupsyellow onions, diced
- 4 clovesgarlic, minced
- 1 cupcabernet sauvignon
- 4 cupsbeef broth
- 2 cubesbeef bouillon
- 2 tablespoonsWorcestershire Sauce
- 3 tablespoonstomato paste
- 5 mediumcarrots, cut into 1-inch chunks
- 1 poundbaby Yukon gold potatoes, halved or quartered
- 2 leavesbay leaves
- 1 sprigrosemary
- 1 cupfrozen peas
- ¼ cupcold water
- 3 tablespoonscorn starch (optional)
- 2-3 dropsGravy Master (optional)
Instructions
- 1
Cut meat into 1-inch cubes, discard any large pieces of fat.
- 2
Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat.
- 3
Sprinkle flour over the meat and toss again.
- 4
Heat olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
- 5
Reduce heat to medium and melt 1 tablespoon of butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a spatula to loosen brown bits in the skillet. Transfer the onions, garlic, and remaining wine to the slow cooker.
- 6
Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
- 7
Cook on low for 450 minutes or high for 210 to 240 minutes, until the vegetables are softened and the potatoes are fork tender.
- 8
Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
- 9
Optional: To thicken, combine cold water with cornstarch. Slowly add it to the stew, stirring to incorporate.
- 10
Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.