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A classic slow cooker beef stew featuring tender beef, buttery potatoes, sweet carrots, peas, and a rich wine-infused broth, perfect for cozy fall and winter meals.

Ingredients

Scale
  • 2 ½ pounds stew meat (beef chuck, rump, or bottom round), 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 wine (or substitute with beef broth or red grape juice with 2 tablespoons red wine vinegar; or 1 cup Guinness stout)
  • 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 (optional)
  • 3 tablespoons cornstarch (optional)

Instructions

  1. Trim large fat pieces from beef, leaving some marbling, and cut into 1-inch cubes.
  2. Season beef with black pepper, garlic salt, and celery salt; toss to coat.
  3. Sprinkle flour over beef and toss to coat evenly.
  4. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
  5. Brown the beef in batches in the skillet, searing about 45 seconds per side without crowding; add more oil as needed.
  6. Transfer browned beef to the slow cooker.
  7. Reduce heat to medium and melt 1 tablespoon butter in the skillet.
  8. Add diced onions to skillet and cook about 5 minutes until softened.
  9. Add minced garlic and cook 1 minute more.
  10. Pour a splash of wine into skillet, scraping up browned bits; transfer onions, garlic, and wine to the slow cooker.
  11. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and all seared beef to the slow cooker; exclude peas, cornstarch slurry, and 2 tablespoons cold butter.
  12. Cook on low for 7½–8 hours or on high for 3½–4 hours, until vegetables and potatoes are fork-tender.
  13. Stir in frozen peas during the last 15 minutes of cooking.
  14. Remove bay leaves and rosemary sprig before serving.
  15. Optional: Mix cold water with cornstarch to make slurry, stir gradually into stew to thicken, and allow to stand.
  16. Turn off slow cooker and swirl in 2 tablespoons cold butter for a silky finish.

Notes

Searing the beef before slow cooking enhances flavor and texture but can be skipped for convenience, resulting in a less deep flavor., Use Yukon Gold or red potatoes as they hold their shape well during cooking., Feel free to add extra veggies like celery, green beans, parsnips, or sweet potatoes for variety., The combination of cornstarch and cold butter richens the gravy for a restaurant-quality finish., Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently before serving., Serve the stew with sides like biscuits, cornbread, or creamy mashed potatoes for a complete comfort meal.

Nutrition

Find it online: https://margorecipes.com/slow-cooker-beef-stew-2/