Slow Cooker Beef Stew
Hearty beef stew made in the slow cooker with tender beef, veggies, and red wine. The ultimate comfort food!
Ingredients
- 2½ lbs stew meat cut into 1-inch cubes
- ½ tsp each: black pepper garlic salt, celery salt
- ¼ cup all-purpose flour
- 3 –6 tbsp olive oil
- 3 tbsp cold butter divided
- 2 cups yellow onions diced
- 4 garlic cloves minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato paste
- 5 medium carrots cut into 1-inch chunks
- 1 lb baby Yukon gold potatoes halved or quartered
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup frozen peas
Optional thickener: ¼ cup cold water + 3 tbsp cornstarch
Optional: 2–3 drops Gravy Master (for color and richness)
Instructions
Prep the Meat
- Cut the beef into bite-sized cubes, trimming off large pieces of fat (marbling is fine).
- Season with black pepper, garlic salt, and celery salt. Toss to coat evenly.
- Sprinkle the flour over the meat and toss again to form a light coating.
Brown the Beef
- Heat 3 tbsp olive oil in a large skillet over medium-high heat.
- Working in batches, brown the beef for about 45 seconds per side. Don’t overcrowd the pan.
- Add more oil as needed. Transfer browned beef to your slow cooker.
Sauté Aromatics
- Reduce heat to medium. Melt 1 tbsp of the butter in the same skillet.
- Add diced onions and cook for 5 minutes until softened.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Deglaze the pan with a splash of wine, scraping up any browned bits. This adds loads of flavor!
- Transfer onion-garlic mixture to the slow cooker.
Build the Stew
Add to the slow cooker:
- Remaining red wine
- Beef broth
- Bouillon cubes
- Worcestershire sauce
- Tomato paste
- Carrots
- Potatoes
- Bay leaves
- Rosemary sprig
- Stir to combine.
Slow Cook to Perfection
Cover and cook:
- On low for 7½–8 hours
- Or on high for 3½–4 hours
- The beef should be tender and the vegetables fork-soft.
Finish and Serve
- Add the frozen peas during the last 15 minutes of cooking.
- Remove bay leaves and rosemary stem before serving.
Optional Thickening:
- Mix ¼ cup cold water with 3 tbsp cornstarch. Stir into the stew 10 minutes before serving to thicken.
Chef’s Tip:
- Turn off the heat and swirl in 2 tbsp cold butter for a smooth, velvety finish—this classic French technique is called Monter au Beurre.