Slow Cooker Beef Stew Recipe

Ingredients:

• 2 1/2 pounds beef chuck roast, cut into 1-inch cubes
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1/4 cup all-purpose flour
• 3-6 tablespoons olive oil
• 3 tablespoons cold butter, divided
• 2 cups diced yellow onion
• 4 cloves garlic, minced
• 1 cup dry red wine (e.g., Cabernet or Merlot)
• 4 cups beef broth
• 2 teaspoons beef bouillon or 2 beef bouillon cubes
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium carrots, cut into 1-inch chunks
• 1 pound baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 cup frozen peas
• 1/4 cup cold water + 3 tablespoons cornstarch (optional, for thickening)
• 2-3 drops browning sauce (optional, for color)

Instructions:

1. Prepare the Beef: Trim the beef, cutting it into 1-inch cubes. Discard large pieces of fat. Season the beef with black pepper, garlic salt, and celery salt. Coat the seasoned beef with flour.
2. Sear the Beef: Heat olive oil in a skillet over medium-high heat. Sear the beef cubes in batches, cooking each side for about 45 seconds until browned. Transfer the seared beef to the slow cooker.
3. Cook the Aromatics: Reduce the skillet heat to medium and melt 1 tablespoon of butter. Sauté the diced onions for 5 minutes, then add the minced garlic and cook for an additional minute until fragrant. Deglaze the pan with a splash of red wine, scraping up any browned bits from the bottom. Transfer the mixture to the slow cooker.
4. Combine Ingredients: Add the remaining ingredients to the slow cooker, except for the peas, cornstarch slurry, and the remaining 2 tablespoons of butter. Cook on low for 7 1/2-8 hours or on high for 3 1/2-4 hours.
5. Finish the Stew: In the last 15 minutes of cooking, add the frozen peas. Remove the bay leaves and rosemary sprig.
6. Thicken the Stew (Optional): For a thicker gravy, mix the cold water and cornstarch together, then slowly whisk the mixture into the stew.
7. Enrich the Flavor: Turn off the heat and stir in the remaining 2 tablespoons of cold butter until melted. Add browning sauce for enhanced color, if desired.
8. Serve: Serve the stew warm, either on its own or over mashed potatoes, egg noodles, or with crusty bread.

Notes:

• Alternative Preparation: You can add the beef directly to the slow cooker without searing, if preferred.
• Substitutions: If you don’t have red wine, you can use beef broth, red grape juice, or stout beer. Add 1-2 tablespoons of vinegar to balance the flavors.
• Storage: Allow the stew to cool completely before storing it in the refrigerator for 3-4 days, or freeze it for up to 2-3 months.