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A close up view of Slow Cooker Beef Stew with beef, potatoes, carrots, peas, and red wine.
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Slow Cooker Beef Stew

This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. It's the BEST Slow Cooker recipe for Fall and Winter.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 people
Calories: 507kcal
Author: Stephanie

Ingredients

  • 2 ½ pounds stew meat see notes
  • ½ teaspoon EACH: black pepper, garlic salt, celery salt
  • 1/4 cup flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter divided
  • 2 cups yellow onions diced
  • 4 cloves garlic minced
  • 1 cup cabernet sauvignon or merlot. See notes.
  • 4 cups beef broth
  • 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
  • 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*- Adds a richer, darker color.
US Customary - Metric

Instructions

  • Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
  • Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
  • Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
  • Reduce heat to medium and melt 1 tablespoon of butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to loosen the brown bits in the skillet, this will add more flavor to the stew. Transfer the onions, garlic, and remaining wine to the slow cooker.
  • Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
  • Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
  • Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
  • Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
  • Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”. Optional: Add 3 drops of Gravy Master for an even darker color.

Notes

Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Best cuts of Beef for Stew
• Chuck roasts (the best option)
• Rump roasts
• Bottom rounds
You can also season and sear a whole roast for about 8 minutes total, and then cut it into cubes. This results in less moisture loss, but there is also less surface area to season and add a seared texture to.
Red Wine Substitute
  • An equal amount of beef broth or red grape juice may be used instead of wine, along with 2 Tablespoons of Red Wine Vinegar. The acidity helps to break down and tenderize the meat.
  • For an Irish twist on this recipe, use 1 cup of extra stout Guinness instead of wine. (And try my Corned Beef and Cabbage recipe next!)
Stove Top Method:
  • Follow steps 1-3. After searing the meat, add the 1/2 cup wine (don’t use the full 1 cup) and let it bubble and reduce over medium heat until reduced by half (about 5 minutes).
  • Resume with step 4. Then bring to a boil, and reduce to a simmer. Add the seared beef along with any juices from the plate.
  • Cover partially and let it bubble very gently over medium-low heat for 1-2 hours, or until the potatoes are fork tender. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil.
  • Add the peas during the last 10-15 minutes of cooking. From there, you can thicken with cornstarch if desired and/or swirl in cold butter as outlined in the recipe. Enjoy!
Optional ingredient addition: Celery, green beans, parsnips, and sweet potatoes.
This recipe is in The Cozy Cookbook on page 47!
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 507kcal | Carbohydrates: 35g | Protein: 49g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 132mg | Sodium: 1035mg | Potassium: 1377mg | Fiber: 5g | Sugar: 7g | Vitamin A: 658IU | Vitamin C: 41mg | Calcium: 93mg | Iron: 6mg