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–+ servings
Slow Cooker Stew

Slow Cooker Stew

Cozy up with a hearty Slow Cooker Beef Stew rich in flavor and perfect for any occasion. Easy to prepare and irresistibly comforting.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs stew meat (e.g., chuck roasts, rump roasts, or bottom rounds)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt
  • 1/4 cup flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter, separated
  • 2 cups yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup red wine (e.g., cabernet sauvignon or merlot)
  • 4 cups beef broth
  • 2 teaspoons Better Than Bouillon or 2 beef bouillon cubes
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 5 medium carrots, cut into 1-inch chunks
  • 1 lb baby Yukon gold potatoes, halved or quartered
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 1/4 cup cold water
  • 3 tablespoons cornstarch (optional, for thickening)
  • 2-3 drops Gravy Master (optional, for color)

Equipment

  • Large skillet
  • Slow cooker
  • Silicone spatula
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Cut the beef into 1-inch cubes, removing any large pieces of fat, and season with black pepper, garlic salt, and celery salt.
  2. Sprinkle with flour and toss to coat. Heat 3 tablespoons of olive oil in a skillet over medium-high heat and brown the beef in batches.
  3. Transfer the seared meat to the slow cooker.
  4. In the same skillet, reduce heat to medium, melt 1 tablespoon of butter, and sauté onions for 5 minutes, then add the garlic and cook for an additional minute; transfer to the slow cooker.
  5. Add remaining ingredients (except peas, cornstarch mixture, and 2 tablespoons cold butter) to the slow cooker and mix well.
  6. Cook on low for 7 to 8 hours or on high for 3 to 4 hours until vegetables are softened and potatoes are fork-tender.
  7. Add the peas during the last 15 minutes of cooking. If thickening, mix 1/4 cup cold water with cornstarch and stir it into the stew.
  8. Turn off the heat and swirl in the remaining cold butter and optionally add Gravy Master.
  9. Remove bay leaves and rosemary sprig before serving. Ladle into bowls.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 40gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Browning the meat is essential for depth of flavor; don’t skip this step. Use a variety of vegetables for added color and nutrition. Adjust seasonings to your taste preferences. Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding broth or water if needed to maintain moisture.
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