Introduction

This slow cooker beef stew is a comforting and hearty meal perfect for chilly days. Tender beef, flavorful vegetables, and a rich broth slow-cooked to perfection create a dish that’s both simple and satisfying.

A close-up image of a bowl filled with rich beef stew showing three main layers: a thick, dark brown gravy covering the dish as the top layer, large chunks of tender brown beef pieces scattered evenly, and various vegetables including bright orange carrot cubes, small green peas, and sliced golden potatoes, all mixed together. The stew is served in a white bowl, sitting on a white marbled surface, with a shiny metal spoon partially visible on the right side, positioned inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ pounds stew meat (see notes)
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; see notes)
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 + 3 tablespoons cornstarch (optional)
2-3 drops Gravy Master (optional, for richer color)

Instructions

Step 1: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat. Fat marbled into the meat is fine. Sprinkle with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle flour over the meat and toss again to coat evenly.
Step 2: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches without overcrowding and brown each side for about 45 seconds. Add more oil if needed. Transfer the browned meat to the slow cooker.
Step 3: Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more. Pour in a splash of wine and use a spatula to loosen browned bits from the skillet for extra flavor. Transfer the onion, garlic, and wine mixture to the slow cooker.
Step 4: Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary to the slow cooker. Stir to combine, leaving out the peas, cornstarch mixture, and remaining butter for now.
Step 5: Cook on low for 7½ to 8 hours or high for 3½ to 4 hours until vegetables are tender and potatoes are fork-tender.
Step 6: About 15 minutes before the end of cooking, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving.
Step 7: Optional: To thicken the stew, mix ¼ cup cold water with 3 tablespoons cornstarch and slowly stir into the stew. It will thicken further as it stands.
Step 8: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter for a smooth, velvety finish (a technique called “Monter au Beurre”). For an even richer color, add 2-3 drops of Gravy Master if desired.

Tips & Variations

Use cabernet sauvignon or merlot for depth of flavor; substitute with a good-quality grape juice or beef broth if avoiding alcohol.
For a thicker stew, add the cornstarch slurry as described, but avoid adding too much to keep the broth balanced.
Feel free to swap Yukon gold potatoes with red potatoes or add other vegetables like parsnips for variety.
Browning the meat properly is key to developing rich flavor; don’t rush this step.
The final butter swirl adds a silky texture and glossy finish—don’t skip it if possible.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent overcooking the meat and vegetables. This stew also freezes well; cool completely before freezing in portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a thick brown beef stew with visible pieces of tender beef chunks, bright orange carrot cubes, and a few green peas. The stew has a rich, glossy texture with a smooth, slightly chunky sauce coating the ingredients. A metal spoon is scooping up the stew, filled with beef, carrots, and peas, held above the stew surface which also shows more scattered pieces of beef and vegetables. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, stew meat like chuck roast works best because it becomes tender during slow cooking. Avoid very lean cuts as they may dry out, and tougher cuts benefit from the long cooking time.

Do I have to use wine in the recipe?

Wine adds flavor depth but you can substitute with an equal amount of beef broth or grape juice if preferred. The stew will still be delicious without it.