Ah, beef stew—a dish that wraps you in a warm hug, especially when the weather takes a chilly turn. This slow cooker version is like a cozy blanket for your taste buds, packed with tender beef and veggies that soak up all those rich, savory juices. Last winter, I found myself making it almost weekly, and each time, it filled the house with an aroma so comforting it felt like coming home, even if I was already there.
Steps
- Cut the beef into 1-inch pieces, removing any large chunks of fat but keeping the marbled fat. Season the beef with black pepper, garlic salt, and celery salt, then coat it with flour. Heat olive oil in a skillet, and brown the beef on all sides in small batches, transferring it to a slow cooker as you go.
- Reduce the skillet heat to medium, melt a tablespoon of butter, and sauté the onions for five minutes. Add minced garlic and cook for an additional minute. Pour a splash of wine into the skillet to deglaze, scraping up any brown bits, then transfer this mixture to the slow cooker.
- Add the remaining ingredients to the slow cooker, excluding the peas, cornstarch mixture, and two tablespoons of cold butter. Cook on low for 7-8 hours or on high for 3.5-4 hours until the vegetables are tender and the potatoes can be easily pierced with a fork.
- Stir in the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem, and if desired, thicken the stew by combining cold water with cornstarch and gradually adding it to the stew, allowing it to thicken as it stands.
- Turn off the heat and swirl in the remaining cold butter for a silky finish. If you prefer a richer color, add a few drops of Gravy Master. Serve your beef stew warm, optionally with biscuits or cornbread.
Ingredients
- 2 ½ pounds stew beef, cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup all-purpose flour
- 3 to 6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups diced yellow onions
- 4 cloves garlic, minced
- 1 cup dry red wine (e.g., 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 pieces
- 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 (optional for thickening)
- 3 tablespoons cornstarch (optional for thickening)
- 2 to 3 drops browning and seasoning sauce (optional for color)
Nutritional Values
Calories: 3042kcal | Carbohydrates: 210g | Protein: 294g | Fat: 108g | Saturated Fat: 42g | Cholesterol: 792mg | Sodium: 6210mg | Potassium: 8262mg | Fiber: 30g | Sugar: 42g | Vitamin A: 3948IU | Vitamin C: 246mg | Calcium: 558mg | Iron: 36mg
FAQ
- What is the best cut of beef for making stew in a slow cooker?
- Chuck roast is the top choice for beef stew as it becomes tender due to its connective tissue. It’s also a more budget-friendly option compared to other cuts. Rump roasts and bottom rounds are also suitable alternatives.
- Can raw beef be added directly to the slow cooker?
- Yes, you can place raw beef directly into the slow cooker. If you’re short on time, you can coat it with a flour mixture and add it with the uncooked onions and garlic without searing.
- What alternatives can be used instead of red wine in this recipe?
- You can substitute red wine with an equal amount of beef broth or red grape juice, along with 2 tablespoons of red wine vinegar for acidity. For an Irish twist, you could use 1 cup of extra stout Guinness.
- How should leftover beef stew be stored?
- Store any leftover stew in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.
- Which types of potatoes are ideal for slow cooker beef stew?
- Yukon Gold and Red Potatoes are recommended because they have less starch and maintain their shape better than russet potatoes, which tend to break down during cooking.
Tips
- Choose the Right Potatoes: Opt for Yukon Gold or Red Potatoes for your stew, as their lower starch content means they hold their shape better during cooking compared to russet potatoes, which may break down.
- Sear the Meat: To enhance the flavor and texture of your stew, sear the beef cubes briefly before adding them to the slow cooker. This will develop a rich, caramelized crust that contributes greatly to the stew’s depth of flavor.
- Use Wine Alternatives: If you prefer not to use wine, substitute it with an equal amount of beef broth or red grape juice, combined with 2 tablespoons of red wine vinegar. This will maintain the acidity necessary for tenderizing the meat.
- Finish with Cold Butter: For a smooth and velvety finish, swirl in 2 tablespoons of cold butter at the end of cooking. This technique, known as “Monter au Beurre,” is a classic chef’s trick to enrich the sauce.
Equipment
- 6-Quart Slow Cooker – Essential for cooking the stew slowly to develop flavors.
- Spice Rack – Useful for organizing and measuring out the seasonings quickly and easily.
- Measuring Spoons – For accurately measuring spices and other ingredients.
- Pinch Bowls – Handy for pre-measuring and organizing ingredients like spices and herbs.
- Garlic Twister – For easily mincing fresh garlic, enhancing flavor.
- Soup Bowls – For serving the finished stew in style.
- 16 oz. Storage Containers – Useful for storing leftovers; they are stackable, leak-proof, and microwave/dishwasher safe.
