RecipeCastle

Slow Cooker Beef Stew: The Ultimate Cozy Family Recipe for Fall

Slow Cooker Beef Stew: The Ultimate Cozy Family Recipe for Fall
Prep
20 min
Cook
240 min
Total
260 min
Serves
6
Calories
507 kcal
Carbs
35.00 g

Ingredients

  • 2.5 poundsstew meat (see notes)
  • 0.5 teaspoonblack pepper
  • 0.5 teaspoongarlic salt
  • 0.5 teaspooncelery salt
  • 1/4 cupflour
  • 3-6 tablespoonsolive oil
  • 3 tablespoonscold butter (divided)
  • 2 cupsyellow onions (diced)
  • 4 clovesgarlic (minced)
  • 1 cupcabernet sauvignon (or merlot)
  • 4 cupsbeef broth
  • 2 cubesbeef bouillon
  • 2 tablespoonsWorcestershire Sauce
  • 3 tablespoonstomato paste
  • 5 mediumcarrots (cut into 1-inch chunks)
  • 1 poundbaby Yukon gold potatoes (halved or quartered)
  • 1 sprigrosemary
  • 1 cupfrozen peas
  • 1/4 cupcold water (optional)
  • 3 tablespoonscorn starch (optional)
  • 2-3 dropsGravy Master (optional, adds a richer, darker color)

Instructions

  1. 1

    Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!

  2. 2

    Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.

  3. 3

    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.

  4. 4

    Reduce heat to medium and melt 1 tablespoon of butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to loosen the brown bits in the skillet, this will add more flavor to the stew. Transfer the onions, garlic, and remaining wine to the slow cooker.

  5. 5

    Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.

  6. 6

    Cook on low for 450 minutes or high for 240 minutes, until the vegetables are softened and the potatoes are fork tender.

  7. 7

    Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.

  8. 8

    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.

  9. 9

    Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called 'Monter au Beurre'. Optional: Add 3 drops of Gravy Master for an even darker color.