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Slow Cooker Beef Stew

A heartwarming beef stew perfect for chilly evenings, infused with rich flavors of garlic, rosemary, and tender beef, all cooked to perfection in a slow cooker.
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Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds stew meat, cut into 1-inch cubes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt fresh garlic gives it that extra flavor boost!
  • 1/2 teaspoon celery salt
  • 1/4 cup flour
  • 3 to 6 tablespoons olive oil
  • 3 tablespoons cold butter, divided unsalted for control over the salt
  • 2 cups yellow onions, diced
  • 4 cloves garlic, minced
  • 1 cup cabernet sauvignon or merlot
  • 4 cups beef broth
  • 2 cubes beef bouillon
  • 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
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 1/4 cup cold water plus 3 tablespoons cornstarch (optional)
  • 2 to 3 drops Gravy Master (optional for extra depth)

Method
 

Preparing the Beef
  1. Start by cutting the stew meat into 1-inch cubes, trimming away any large pieces of fat. Season the beef generously with black pepper, garlic salt, and celery salt, giving it a good toss to coat.
  2. Sprinkle the flour over the meat and toss again until it’s well-coated.
Browning the Meat
  1. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the meat in batches, being careful not to overcrowd the pan. Let it brown beautifully on each side for about 45 seconds.
  2. Transfer the browned meat to your slow cooker.
Cooking the Onions and Garlic
  1. Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Add your diced onions and cook them for about 5 minutes until they’re soft and translucent.
  2. Add in the minced garlic and give it just a minute to become fragrant. Transfer this mixture to the slow cooker.
Combining Ingredients
  1. Toss in all the remaining ingredients, except for the peas, cornstarch mixture, and the last 2 tablespoons of cold butter. Give it a gentle stir.
Cooking in Slow Cooker
  1. Cook on low for 7 1/2 to 8 hours or on high for 3 1/2 to 4 hours. During the last 15 minutes of cooking, add the frozen peas.
  2. Remove bay leaves and the sprig of rosemary before serving.
Final Touches
  1. To thicken the stew, mix 1/4 cup cold water with 3 tablespoons of cornstarch and stir it in slowly.
  2. Swirl in the remaining cold butter for a glossy finish right before serving.

Notes

Time-Saving Trick: Prep all your ingredients the night before for a smoother cooking experience. You can also freeze leftovers for up to 3 months - just remove potatoes beforehand. Adding a teaspoon of smoked paprika can enhance the flavor.