Description

This Slow Cooker Beef Stew is a hearty and flavorful dish perfect for comforting meals. Tender beef cubes are seasoned, browned, then slow-cooked with vegetables, red wine, and beef broth to create a rich and savory stew. Finished with a cornstarch slurry for a thick gravy-like consistency and enriched with butter and optional Gravy Master, this stew is an ideal make-ahead meal that melts in your mouth.

Ingredients

Scale

Beef and Seasonings

2 ½ pounds stew meat, cut into 1-inch cubes, trimmed of large fat pieces
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup all-purpose flour
3-6 tablespoons olive oil (for browning)

Vegetables and Aromatics

2 cups diced yellow onions
4 cloves garlic, minced
5 medium carrots, cut into 1-inch chunks
1 lb baby Yukon Gold potatoes, halved or quartered
1 cup frozen peas

Liquids and Flavor Enhancers

1 cup red wine (Cabernet Sauvignon or Merlot)
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
2 bay leaves
1 sprig rosemary

Thickening and Finishing

¼ cup cold water mixed with 3 tablespoons cornstarch (cornstarch slurry)
3 tablespoons cold unsalted butter
2 tablespoons cold butter (for finishing in slow cooker)
2-3 drops Gravy Master (optional)

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Instructions

Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat to ensure a tender, lean stew.
Season and Flour the Beef: Season the beef cubes evenly with black pepper, garlic salt, and celery salt. Then sprinkle the flour over the meat and toss to coat thoroughly for better browning and thickening.
Brown the Meat: Heat olive oil in batches in a skillet over medium-high heat and brown the seasoned beef cubes on all sides for added flavor. Transfer the browned meat to the slow cooker.
Sauté Onions and Garlic & Deglaze: In the same skillet, cook the diced onions and minced garlic until softened. Pour in the red wine to deglaze the pan, scraping up any browned bits, then transfer this mixture to the slow cooker with the beef.
Add Remaining Ingredients: To the slow cooker, add carrots, potatoes, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary sprig, ensuring all ingredients are evenly distributed.
Set Cooking Time: Cover and cook on low heat for 7 ½ to 8 hours, or on high heat for 3 ½ to 4 hours, until beef is tender and vegetables are cooked through.
Incorporate Peas: During the last 15 minutes of cooking, stir in the frozen peas to heat through without losing their texture.
Thicken the Stew: If desired, stir the cornstarch slurry (cold water and cornstarch mixture) into the stew to thicken the broth to a gravy-like consistency.
Finish with Butter and Gravy Master: Stir in the cold butter and add 2-3 drops of Gravy Master (optional) for additional richness and depth of flavor before serving.

Notes

For best flavor, brown the meat and deglaze the pan to capture all the savory browned bits.
If you prefer a thicker stew, use the cornstarch slurry; otherwise, you can omit it for a thinner broth.
Adding peas at the end preserves their color and texture.
Gravy Master is optional and adds a savory, meaty umami boost; it can be skipped if unavailable or preferred.
Adjust salt seasoning as needed since bouillon cubes and Worcestershire sauce add saltiness.
Use good quality red wine for a richer flavor profile.