Description
A hearty and flavorful slow cooker beef stew, perfect for family dinners.
Ingredients
Scale
- 2 1/2 pounds stew meat, chuck preferred
- 1/21/2 teaspoon black pepper, freshly ground
- 1/21/2 teaspoon garlic salt
- 1/21/2 teaspoon celery salt
- 1/4 cup flour, all-purpose
- 3–6 tablespoons olive oil, good quality
- 3 tablespoons cold butter
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth, rich and hearty
- 2 beef bouillon cubes
- 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
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- 1/4 cup cold water + 3 tablespoons corn starch (optional)
- 2–3 drops Gravy Master (optional)
Instructions
- Brown the Beef: Start by giving the beef a good sear in a hot skillet until it is caramelized. This creates an inviting aroma that fills your kitchen and adds depth to the stew flavor. Avoid overcrowding the pan to prevent steaming instead of browning.
- Add Veggies and Spices: Toss in your diced onions, carrots, and potatoes, followed by your black pepper, garlic salt, celery salt, and flour. You will notice a burst of color and fragrance. This step layers the flavors beautifully.
- Transfer to Slow Cooker: Carefully move the browned beef and veggies into your slow cooker. You will hear a satisfying sizzle as you pour them in, combining all those delicious flavors.
- Pour in the Liquid: Add beef broth and a splash of wine, if using. Ensure there is enough liquid to cover the ingredients to keep the stew moist.
- Set and Forget: Cover the slow cooker and set it to cook for about four hours. You will start to smell the inviting aromas as it bubbles away.
- Thicken if Needed: Once cooking is complete, check if the stew is too thin. If necessary, whisk cornstarch with cold water to create a slurry and stir it in.
- Season to Taste: Before serving, taste your stew and adjust the seasoning with salt or a dash of soy sauce for extra flavor.
Notes
- Storage Tips: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Expert Tips: Handle the beef minimally for juicy, tender results. Swirl in cold butter at the end for a velvety finish. If the beef turns out tough, minimize handling while cooking and use cuts like chuck roast for tenderness. If using wine is not possible, substitute with beef broth or red grape juice for flavor.
- Reheating Instructions: Reheat on low heat in the slow cooker or stovetop until warmed through, about 15-20 minutes.
- Serving Suggestions: Serve with warm cornbread or biscuits, or pair with mashed potatoes for a heartier meal. Consider offering alongside a fresh garden salad for balance.
- Recipe Variations: Replace Yukon gold potatoes with sweet potatoes for a different flavor, or add mushrooms for added texture and earthiness.
- Ingredient Notes: Use fresh, firm onions without bruising for best flavor. Fresh minced garlic is preferable to jars of pre-minced garlic. For a richer flavor, choose a good quality red wine. If you cannot find Yukon gold potatoes, red potatoes can be substituted.
Nutrition
- Serving Size: 1 bowl
- Calories: 507
- Sugar: 7g
- Sodium: 1035mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 49g
- Cholesterol: 132mg