Description

A hearty and comforting Slow Cooker Beef Stew featuring tender cubed beef, carrots, Yukon gold potatoes, and savory herbs, slow-cooked to perfection. Enhanced with red wine and a rich broth, this recipe offers a deliciously thick, velvety texture with an optional gravy thickener and butter finish for a rich taste experience.

Ingredients

Scale

Meat and Seasonings

2 ½ pounds stew meat, cut into 1-inch cubes
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour

Fats and Oils

3-6 tablespoons olive oil
3 tablespoons cold butter, divided

Aromatics and Vegetables

2 cups yellow onions, diced
4 cloves garlic, minced
5 medium carrots, cut into 1-inch chunks
1 lb. baby Yukon gold potatoes, halved or quartered
1 cup frozen peas

Liquids and Flavorings

1 cup cabernet sauvignon (or merlot)
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
2-3 drops Gravy Master (optional, for richer color)

Herbs and Others

2 bay leaves
1 sprig rosemary
¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)

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Instructions

Prepare the meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat while leaving fat marbled into the meat intact for flavor.
Season and flour the beef: Sprinkle black pepper, garlic salt, and celery salt over the beef. Toss to coat evenly, then sprinkle the flour over the meat and toss again to cover thoroughly.
Brown the meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches without overcrowding, browning each side for about 45 seconds. Add more olive oil if needed. Transfer the browned beef to the slow cooker.
Sauté onions and garlic: Lower heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until soft. Add minced garlic and cook 1 more minute. Pour in a splash of red wine and use a silicone spatula to scrape the browned bits from the pan, adding flavor. Transfer the onion, garlic, and wine mixture to the slow cooker.
Add remaining ingredients: Into the slow cooker, add the beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and remaining oil and butter except for the peas and last 2 tablespoons of cold butter.
Cook the stew: Cover and cook on low for 7½ to 8 hours, or on high for 3½ to 4 hours, until vegetables are soft and potatoes are fork tender.
Add peas and finish herbs: Stir in frozen peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary sprig before serving.
Optional thickening: To thicken the stew, mix ¼ cup cold water with 3 tablespoons cornstarch and slowly stir it into the stew. Allow it to cook a few minutes until thickened and it will continue to thicken as it stands.
Finish with butter and color: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter to add a smooth, velvety finish (Monter au Beurre technique). Optionally, add 2-3 drops of Gravy Master for a richer, darker color.

Notes

Use good quality stew meat with some marbling for best flavor and tenderness.
Cabernet sauvignon or merlot red wine gives a robust flavor; can substitute with any dry red wine.
Browning meat in batches ensures better sear and flavor development.
Adding wine deglazes the pan and incorporates flavorful browned bits into the stew.
Adding peas last keeps their texture bright and fresh.
Monter au Beurre (whisking in cold butter) enriches the stew creating a glossy finish.
Gravy Master is optional and used only to deepen the color, not necessary for flavor.