Description
This Slow Cooker Beef Stew is the ultimate comfort food, perfect for chilly nights. Tender chunks of beef are simmered with vibrant vegetables in a rich, savory broth, creating a hearty meal that warms the soul. Ideal for family dinners or cozy gatherings, this easy-to-make stew requires minimal effort—just toss the ingredients into your slow cooker and let it work its magic. Whether you’re feeding a crowd or enjoying leftovers, this flavorful dish will quickly become a staple in your home.
Ingredients
Scale
- 2 ½ pounds stew meat
- 4 cups beef broth
- 1 cup red wine (cabernet sauvignon or merlot)
- 5 medium carrots
- 1 lb baby Yukon gold potatoes
- 2 cups yellow onions
- 4 cloves garlic
- 2 tablespoons Worcestershire sauce
- Fresh herbs (bay leaves and rosemary)
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter (divided)
- 2 beef bouillon cubes
- 3 tablespoons tomato paste
- 1 cup frozen peas
- ¼ cup cold water
- 3 tablespoons corn starch (optional)
- 2–3 drops Gravy Master (optional)
Instructions
- Cut stew meat into 1-inch cubes and season with black pepper, garlic salt, celery salt, and flour.
- In a large skillet, heat olive oil and brown the meat in batches before transferring to the slow cooker.
- Sauté onions and garlic in the same skillet until softened; add to the slow cooker.
- Add remaining ingredients except peas; stir to combine.
- Cook on low for 7½ to 8 hours or high for 3½ to 4 hours until vegetables are tender.
- Add frozen peas during the last 15 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: Low for 7½ hours | High for 3½ hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg