This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. It's the best slow cooker recipe for Fall and Winter.
Ingredients
• 2 ½ pounds stew meat
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• 1/4 cup flour
• 3-6 tablespoons olive oil
• 3 Tablespoons cold butter, separated
• 2 cups yellow onion, diced
• 4 cloves garlic, minced
• 1 cup high-quality cabernet sauvignon, merlot works as well.
• 4 cups beef broth
• 2 tsp better than bouillon, or 2 beef bouillon cubes
• 2 Tablespoons Worcestershire Sauce
• 3 Tablespoons Tomato Paste
• 5 medium carrots, cut into chunks, about 1-inch
• 1 lb. baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
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Instructions
• Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
• Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
• Heat 3 Tablespoons 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.
• Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
• Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
• Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
• Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
• Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
• Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.
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