Ingredients

2 ½ pounds stew meat, cut into 1-inch cubes

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 cups yellow onions, diced

4 cloves garlic, minced

1 cup cabernet sauvignon or merlot

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

¼ cup cold water (optional, for thickening)

3 tablespoons cornstarch (optional, for thickening)

2-3 drops Gravy Master (optional, for color)

Instructions

Step 1: Cut the stew meat into 1-inch cubes and discard any large pieces of fat. Leave marbled fat within the meat for flavor.

Step 2: Sprinkle the beef with black pepper, garlic salt, and celery salt. Toss to coat evenly. Then sprinkle flour over the meat and toss again.

Step 3: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meat in batches, about 45 seconds per side, without overcrowding. Add more oil if needed. Transfer browned meat to the slow cooker.

Step 4: Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes. Add minced garlic and cook for 1 minute more. Pour in a splash of wine and scrape the browned bits off the skillet with a spatula to add flavor. Transfer the onion mixture and remaining wine to the slow cooker.

Step 5: Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and remaining olive oil and butter to the slow cooker.

Step 6: Cook on low for 7 ½ to 8 hours, or high for 3 ½ to 4 hours, until vegetables are tender and potatoes are fork-soft.

Step 7: Add the frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary sprig before serving.

Step 8 (Optional): To thicken the stew, mix ¼ cup cold water with 3 tablespoons cornstarch. Slowly stir this mixture into the stew and let it cook briefly; it will thicken further as it stands.

Step 9 (Optional): Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth, velvety finish using the “Monter au Beurre” technique. Add 2-3 drops of Gravy Master if a richer color is desired.

Tips & Variations

Use cabernet sauvignon or merlot for a deep, rich flavor, or substitute with beef broth if you prefer no alcohol.

For extra tenderness, trim fat carefully but keep small marbling to keep the meat juicy.

Add mushrooms or parsnips for additional depth and texture.

Using the cold butter at the end gives a beautiful silky sheen and enhances the stew’s richness.

If you prefer a thicker stew without cornstarch, mash some of the potatoes and stir them back in.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This stew also freezes well; thaw overnight in the fridge before reheating. If thickened with cornstarch, you may need to add a splash of broth or water when reheating.

FAQs

Can I use other cuts of beef for this stew?

Yes, beef chuck or shoulder are best because they become tender during slow cooking. Avoid very lean cuts which can become dry or tough.

Do I have to use wine in this recipe?

No, you can substitute the wine with additional beef broth if you prefer to avoid alcohol. The stew will still be delicious and flavorful.

Dinner

Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

Introduction