Description
This Slow Cooker Beef Stew is a hearty and flavorful dish, perfect for busy weeknights or cozy weekends. Tender beef, hearty potatoes, and a rich broth simmer slowly, creating a comforting meal with minimal effort.
Ingredients
Scale
- 2 ½ pounds chuck roast, cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon 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 (or beef broth with 2 tablespoons red wine vinegar)
- 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 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)
- 2–3 drops Gravy Master (optional, for color)
Instructions
- Prepare the beef: Cut the chuck roast into 1-inch cubes, discarding large pieces of fat. Season with black pepper, garlic salt, and celery salt, then toss with flour to create a light coating.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides for about 45 seconds per side, working in batches to avoid overcrowding. Transfer the browned beef to the slow cooker.
- Sauté the aromatics: In the same skillet, melt one tablespoon of butter and sauté the onions for about five minutes until softened. Add the garlic and cook for another minute. Deglaze the pan with a splash of wine or beef broth, scraping up browned bits to incorporate into the stew. Transfer everything to the slow cooker.
- Combine ingredients: Add the carrots, potatoes, beef broth, Worcestershire sauce, tomato paste, bay leaves, and rosemary. Stir well to combine, ensuring the beef and vegetables are evenly distributed. Cover and cook on low for 7–8 hours or high for 3.5–4 hours until the beef is tender and the vegetables are soft.
- Finish the stew: Stir in the frozen peas during the last 15 minutes of cooking. If a thicker consistency is desired, mix cornstarch with cold water and slowly add it to the stew, stirring well. Remove the bay leaves and rosemary before serving.
- Enhance the texture: Turn off the heat and swirl in two tablespoons of cold butter for a velvety finish. For a deeper color, add a few drops of Gravy Master. Let the stew rest for 10–15 minutes before serving to allow the flavors to fully develop.
Notes
- If short on time, skip the searing step and add the beef directly to the slow cooker.
- To make a gluten-free version, use cornstarch instead of flour.
- Add extra vegetables like celery, parsnips, or green beans for variety.
- Leftovers taste even better the next day. Store in an airtight container in the fridge for up to three days or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours (low) or 3.5–4 hours (high)
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 507 kcal
- Sugar: 7 g
- Sodium: 1035 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 49 g
- Cholesterol: 132 mg