There’s nothing quite like the comforting aroma of slow cooker beef stew wafting through the house, warming the chilly Manhattan air. This recipe has become a staple in our family, especially during those blustery New York winters. Every bite is packed with tender beef, perfectly cooked veggies, and rich flavor. If you’re looking for a hearty dish that brings everyone to the table, this is it. And if you’re craving more tasty slow cooker ideas, check out our savory slow cooker beef stew for cozy nights in .
Why you’ll love this recipe
Making this slow cooker beef stew is as easy as it is rewarding. You’ll love how it fills your kitchen with the most inviting scents. It’s perfect for busy families since you can set it in the morning and come home to a ready-to-eat meal. The stew’s flexibility is another reason it’s a family favorite. Whether you’re serving it at a family dinner or at a casual get-together, it’s always a hit. Plus, it’s packed with nutritious ingredients that make it a wholesome meal.
Ingredients
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon 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
- 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
- 2-3 drops Gravy Master (optional)
Step-by-step instructions
- Cut the meat into 1-inch cubes, removing any large pieces of fat.
- Toss the beef with black pepper, garlic salt, and celery salt, then sprinkle with flour and toss again.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, browning each side for 45 seconds, then transfer to the slow cooker.
- Reduce heat to medium, melt 1 tablespoon of butter, add diced onions and cook for 5 minutes. Toss in minced garlic and cook for another minute. Add a splash of wine and transfer the mixture to the slow cooker.
- Add all remaining ingredients to the slow cooker—except peas, corn starch, 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 soft and potatoes are fork-tender.
- Add peas during the last 15 minutes of cooking. Remove bay leaves and rosemary stem.
- For thicker stew: Combine ¼ cup cold water with 3 tablespoons cornstarch, add slowly to stew while stirring.
- Off heat, swirl in 2 tablespoons of cold butter for a smooth finish. If desired, add 3 drops of Gravy Master for extra flavor.
Recipe tips & variations
For a different twist, try adding mushrooms to the stew for an earthy flavor. A bit of balsamic vinegar can also bring a delightful tanginess. Feel free to customize the vegetables based on what’s in your fridge. Sweet potatoes can be a wonderful substitute for Yukon gold if you’re aiming for a sweeter note. Remember, this stew is quite forgiving, and little changes make it excitingly new each time.
Storage & reheating
Store any leftover slow cooker beef stew in an airtight container in the refrigerator for up to 4 days. To reheat, place it on the stove over medium-low heat, stirring occasionally until warmed through. Alternatively, the microwave works just as well for a quick lunch option without any hassle.
FAQs
Can I make this stew without alcohol?
Yes, you can substitute the wine with additional beef broth for a non-alcoholic version of the stew. The flavor will still be rich and lovely.
Is it necessary to brown the meat first?
Browning the meat adds a deeper, more complex flavor to the stew. However, if you’re pressed for time, you can skip this step, and it will still taste delicious.
What if I don’t have Gravy Master?
It’s optional! The stew is delightful on its own, but if you’re looking for a bit more enhancement, a splash of soy sauce can work as a substitute.
Recipes you may like
Expand your culinary horizons with these related recipes:
- Slow Cooker Beef Bourguignon
- Slow Cooker Chicken Stew Recipe
- Savory Slow Cooker Beef Stew for Cozy Nights In
Gather your ingredients and let the magic of slow cooker beef stew unfold. Enjoy the warmth of a home-cooked meal amidst the whirlwind of city life, just like my family does. Happy cooking!
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Slow Cooker Beef Stew
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting slow cooker beef stew that’s perfect for chilly nights.
Ingredients
- 2 1/2 pounds stew meat
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon 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
- 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
- 2–3 drops Gravy Master (optional)
Instructions
- Cut the meat into 1-inch cubes, removing any large pieces of fat.
- Toss the beef with black pepper, garlic salt, and celery salt, then sprinkle with flour and toss again.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, browning each side for 45 seconds, then transfer to the slow cooker.
- Reduce heat to medium, melt 1 tablespoon of butter, add diced onions and cook for 5 minutes. Toss in minced garlic and cook for another minute. Add a splash of wine and transfer the mixture to the slow cooker.
- Add all remaining ingredients to the slow cooker—except peas, corn starch, 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 soft and potatoes are fork-tender.
- Add peas during the last 15 minutes of cooking. Remove bay leaves and rosemary stem.
- For thicker stew: Combine ¼ cup cold water with 3 tablespoons cornstarch, add slowly to stew while stirring.
- Off heat, swirl in 2 tablespoons of cold butter for a smooth finish. If desired, add 3 drops of Gravy Master for extra flavor.
Notes
- For a different twist, try adding mushrooms to the stew for an earthy flavor.
- A bit of balsamic vinegar can also bring a delightful tanginess.
- Feel free to customize the vegetables based on what’s in your fridge.
- Sweet potatoes can be a wonderful substitute for Yukon gold if you’re aiming for a sweeter note.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg