When life gets hectic but you still crave a hearty, homemade meal, this Easy Slow Cooker Beef Stew is your answer. With tender chunks of beef, vibrant vegetables, and a rich broth, this dish brings comfort and warmth to your table with minimal effort. Just toss the ingredients into your slow cooker and let it work its magic while you tackle your busy day. Perfect for those chilly nights when you want something delicious and fuss-free.
Steps
- Cut the beef into 1-inch cubes, removing large chunks of fat, but leaving the marbleized fat. Season the meat with black pepper, garlic salt, and celery salt, then coat it with flour. Sear the beef in batches for about 45 seconds on each side, using olive oil, then transfer to the slow cooker.
- In the same skillet, melt a tablespoon of butter over medium heat. Sauté the onions for about 5 minutes and add garlic for an additional minute. Pour in a splash of wine to deglaze the pan, scraping up any browned bits for added flavor, and transfer this mixture to the slow cooker.
- Add the remaining ingredients to the slow cooker, except the peas, cornstarch mixture, and two tablespoons of cold butter. Cook on low for 7 ½ to 8 hours, or on high for 3½ to 4 hours, until the vegetables are tender and potatoes are easily pierced with a fork.
- In the last 15 minutes of cooking, add the peas to the stew. To thicken the broth, mix ¼ cup of cold water with three tablespoons of cornstarch and gradually stir into the slow cooker, allowing it to thicken as it stands.
- Once cooking is complete, turn off the heat and remove the bay leaves and rosemary stem. Swirl in two tablespoons of cold butter for a smooth finish, and optionally, add a few drops of Gravy Master for a richer color.
Ingredients
- 2 ½ pounds stew beef, cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup all-purpose flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups diced yellow onions
- 4 cloves garlic, minced
- 1 cup red wine (such as cabernet sauvignon or merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 5 medium carrots, cut into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup frozen peas
- ¼ cup cold water (optional)
- 3 tablespoons corn starch (optional)
- 2-3 drops browning and seasoning sauce (optional)
Nutritional Values
Calories: 3042kcal | Carbohydrates: 210g | Protein: 294g | Fat: 108g | Saturated Fat: 42g | Cholesterol: 792mg | Sodium: 6210mg | Potassium: 8262mg | Fiber: 30g | Sugar: 42g | Vitamin A: 3948IU | Vitamin C: 246mg | Calcium: 558mg | Iron: 36mg
FAQ
- Can I use raw beef directly in the slow cooker for this stew?
- Yes, if you’re short on time, you can skip the searing step and place the raw beef coated in the flour mixture directly into the slow cooker along with the raw onions and garlic.
- What are the best types of potatoes to use in beef stew?
- Yukon Gold and Red Potatoes are ideal for stews because they have lower starch content and maintain their shape better than russet potatoes, which can disintegrate into the stew.
- Is there a substitute for red wine in the recipe?
- If you prefer not to use red wine, you can substitute it with an equal amount of beef broth or red grape juice, along with 2 tablespoons of red wine vinegar for acidity. For a different flavor twist, you can also use 1 cup of extra stout Guinness.
- How should I store leftover beef stew?
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the stew for up to 3 months.
- What are some optional ingredients I can add to my beef stew?
- You can add a variety of vegetables to your beef stew for extra flavor and nutrition. Optional additions include celery, green beans, parsnips, and sweet potatoes.
Tips
- Choose the Right Cut of Beef: Opt for chuck roasts as they contain connective tissue that turns tender during slow cooking, making them ideal for stews. They’re also a more economical choice compared to other cuts.
- Sear the Meat for Extra Flavor: Briefly sear the beef on each side for about 45 seconds before adding it to the slow cooker. This step enhances the stew’s flavor and texture by creating a rich base.
- Enhance the Stew with Butter: For a smooth, velvety finish, swirl in 2 tablespoons of cold butter at the end of cooking. This chef’s technique, known as “Monter au beurre,” enriches the stew’s texture.
- Consider Wine Substitutes: If you prefer not to use wine, substitute with an equal amount of beef broth or red grape juice, along with 2 tablespoons of red wine vinegar to maintain the stew’s depth of flavor and aid in tenderizing the meat.
Equipment
- 6-Quart Slow Cooker – This is essential for the slow cooking process in the recipe.
- Spice Rack – Useful for organizing and measuring out seasonings quickly.
- Measuring Spoons – Necessary for measuring out the precise amounts of seasonings and other ingredients.
- Pinch Bowls – Handy for pre-measuring and organizing ingredients before adding them to the recipe.
- Garlic Twister – Helpful for mincing fresh garlic quickly and efficiently.
- Soup Bowls – For serving the finished stew.
- 16 oz. Storage Containers – Useful for storing or freezing leftover stew. These should be stackable, leak-proof, and dishwasher/microwave safe.
