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!
Equipment
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
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