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Rich Slow Cooker Beef Stew

Delicious Rich Slow Cooker Beef Stew recipe with step-by-step instructions.
5 from 2 votes
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Prep Time 1 hour 23 minutes
Cook Time 2 hours 47 minutes
Total Time 4 hours 10 minutes
Servings 4
Calories 3000 kcal

Ingredients
  

For the beef preparation:

  • 2 1/2 lb stew beef, cut into 1-inch pieces
  • 1/2 tsp garlic salt
  • 1/2 tsp celery salt
  • 1/2 tsp ground black pepper
  • 1/4 cup all-purpose flour
  • 3 to 6 tbsp olive oil

For the stew base:

  • 2 cups diced yellow onions
  • 4 cloves minced garlic
  • 1 cup cabernet sauvignon or merlot
  • 4 cups beef stock
  • 2 beef bouillon cubes
  • 2 tbsp Worcestershire sauce
  • 3 tbsp tomato paste
  • 5 medium carrots, chopped into 1-inch pieces
  • 1 lb baby Yukon gold potatoes, halved or quartered
  • 2 bay leaves
  • 1 sprig fresh rosemary

For finishing:

  • 1 cup frozen green peas
  • 3 tbsp cold butter, divided
  • 1/4 cup cold water plus 3 tbsp cornstarch (optional, for thickening)
  • 2 to 3 drops Gravy Master (optional, for color)

Instructions
 

  • Cut the stew beef into 1-inch cubes, discarding any large pieces of fat but leaving the marbled fat. Season the beef evenly with black pepper, garlic salt, and celery salt, then toss to coat well. Sprinkle the all-purpose flour over the beef and toss again to ensure the pieces are evenly coated. This will help create a nice brown crust and thicken the stew later.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown the floured beef pieces on all sides, about 45 seconds per side. Add more olive oil if needed for additional batches. Once browned, transfer the beef to the slow cooker. Reduce the heat to medium, melt 1 tablespoon of butter in the same skillet, and add diced onions. Sauté for about 5 minutes or until softened. Stir in the minced garlic and cook for 1 minute more. Deglaze the pan with a splash of wine, using a spatula to scrape up any flavorful brown bits stuck to the bottom. Transfer the sautéed onions and garlic along with the pan juices to the slow cooker. I find that deglazing is a delicious way to add extra depth to the stew!
  • Add the carrots, potatoes, beef stock, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary to the slow cooker. Stir gently to combine all ingredients. Set the slow cooker to low for 7½ to 8 hours or high for 3½ to 4 hours, until the vegetables soften and the potatoes are fork-tender. I like to let mine cook a bit longer on low to allow all the flavors to truly meld together.
  • About 15 minutes before the stew is finished, add the frozen green peas to the slow cooker. Remove the bay leaves and rosemary stem when finished. If you'd like a thicker stew, whisk together 1/4 cup cold water and 3 tablespoons cornstarch, then slowly stir this mixture into the stew. It will continue to thicken as it stands. For an even richer color, you can add a couple of drops of Gravy Master.
  • Turn off the heat and swirl in the remaining 2 tablespoons of cold butter until melted, giving the stew a smooth, velvety finish—a chef's technique known as 'Monter au Beurre.' Now the beef stew is ready to serve. I like to serve it with crusty bread to soak up every bit of the delicious broth.