Slow Cooker Beef Stew – The Cozy Cook

How many of you use a slow cooker to make meals?  Pampered Chef just came out with their new Digital Slow Cooker, and I couldn’t be happier!!  The difference with ours is that you can cook in the Rockcrok on the stove, then transfer it directly to the slow-cooker base.  One pot to clean, I always love that. 

This beef stew was the first recipe I tried with it, and I am really very pleased with how it turned out.  This recipe comes from Stephanie over at The Cozy Cook, and you can learn more about her here.   I will definitely be heading back over to her blog, as this recipe was fantastic! 

Here’s some info about our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok Dutch Oven:

Rockcrok®Digital Slow Cooker Stand:

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stove-top to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 2.5 lbs. stewing beef, cut into 1.5-inch pieces
  • ¼ cup flour
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 3-6 tbsp olive oil
  • 3 tbsp cold butter, divided
  • 2 cups sweet onion, diced
  • 4 cloves garlic, chopped
  • 1 cup Cabernet Sauvignon or Merlot wine
  • 4 cups beef broth
  • 2 tsp Better Than Bouillon
  • 2 tbsp Worcestershire sauce
  • 3 tbsp tomato paste
  • 5 medium carrots, diced into ¼-inch pieces
  • 1 lb. baby Yukon Gold potatoes, halved
  • 2 Bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • ¼ cup cold water + 3 tbsp cornstarch to make slurry optional
  • 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce optional

Instructions

Cut beef into 1.5-inch cubes, then toss with black pepper, garlic salt, celery salt and flour to fully coat. Chop onions and garlic, dice potatoes and cut potatoes in half.

Heat 3 tbsp oil in Rockcrok over medium-high heat; sear the meat @ 45 seconds per side (do this in batches so as not to overcrowd the pan), then remove and set aside.

Reduce heat to medium, and add one tablespoon of the butter to Rockcrok. Add onions to pan, and cook for 5 minutes until translucent. Add garlic, cooking one minute until fragrant.  Add a little wine or water to deglaze the pan, scraping up any browned bits of flavor. 

Add the beef back to the pan, along with all of the other ingredients EXCEPT the peas and the slurry.  Give a stir to combine. Cover Rockcrok with lid. Set slow cooker to LOW for 8 hours, or HIGH for 4 hours.

Add in the peas during the last 15 minutes of cooking. 

Once cooking is complete, combine the cold water and cornstarch to make the slurry, and stir into the stew if it is not thick enough.  Remove the bay leaves and rosemary; add in the 2 tablespoons of cold butter, stirring to incorporate.

That’s it!  Our family LOVED Stephanie’s recipe, and we will definitely be making this again.  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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Slow Cooker Beef Stew – The Cozy Cook

Perfect for a winter’s day, this Slow Cooker Beef Stew is chock full of melt-in-your-mouth beef and veggies, enveloped in a delicious red wine and beef broth combo that will be as tasty as it is comforting!
5 from 3 votes
Prep Time 15 mins
Cook Time 8 hrs 15 mins
Course dinner, Main Course
Cuisine French
Servings 6 servings
Calories 586 kcal

Ingredients
  

  • 2.5 lbs stewing beef, cut into 1.5-inch pieces
  • ¼ cup all-purpose flour
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 3-6 tbsp olive oil
  • 3 tbsp butter, divided
  • 2 cups sweet onion, diced
  • 4 cloves garlic, chopped
  • 1 cup Cabernet Sauvignon or Merlot
  • 4 cups beef broth
  • 2 tsp Better Than Bouillon Roasted Beef Base
  • 2 tbsp Worcestershire Sauce
  • 3 tbsp tomato paste
  • 5 medium carrots, cut into 1/4-inch pieces
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 Bay Leaves
  • 1 sprig Rosemary
  • 1 cup Frozen Peas
  • ¼ cup cold water to make slurry, optional
  • 3 tbsp cornstarch to make slurry, optional
  • 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce optional

Instructions
 

  • Cut beef into 1.5-inch cubes, then toss with black pepper, garlic salt, celery salt and flour to fully coat. Chop onions and garlic, dice potatoes and cut potatoes in half.
  • Heat 3 tbsp oil in Rockcrok over medium-high heat; sear the meat @ 45 seconds per side (do this in batches so as not to overcrowd the pan), then remove and set aside.
  • Reduce heat to medium, and add one tablespoon of the butter to Rockcrok. Add onions to pan, and cook for 5 minutes until translucent. Add garlic, cooking one minute until fragrant.  Add a little wine or water to deglaze the pan,scraping up any browned bits of flavor. 
  • Add the beef back to the pan, along with all of the other ingredients EXCEPT the peas and the slurry.  Give a stir to combine. Cover Rockcrok with lid.
  • Set slow cooker to LOW for 8 hours, or HIGH for 4 hours.
  • Add in the peas during the last 15 minutes of cooking. 
  • Once cooking is complete, combine the cold water and cornstarch to make the slurry, and stir into the stew if it is not thick enough.  Remove the bay leaves and rosemary; add in the 2 tablespoons of cold butter, stirring to incorporate.

Notes

This recipe freezes very well. You can store in a freezer-proof container up to three months.
If you do not wish to use red wine, you can substitute the same amount of beef broth in its place. 

Nutrition

Calories: 586kcalCarbohydrates: 38gProtein: 49gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 132mgSodium: 1323mgPotassium: 1480mgFiber: 6gSugar: 9gVitamin A: 8984IUVitamin C: 33mgCalcium: 105mgIron: 6mg
Keyword beef, beef stew, slow cooker, stew, winter
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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