Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 6 Servings
Beef cooked slowly to perfection with a delicious and rich sauce, this Slow Cooker Beef Stew is total comfort food! Everyone is going to love this spectacular dish. Try it now!
Ingredients:
1 c high-quality Cabernet Sauvignon, Merlot works as well. See notes
4 c beef broth
2 teaspoons better than bouillon, or 2 beef bouillon cubes
5 medium carrots, cut into ¼ inch cubes
1 pound baby Yukon gold potatoes, halved or quartered
2 bay leaves
2 ½ lbs. of stew meat
1 large branch rosemary
1/4 c flour
2 tbsp Worcestershire Sauce
3 tbsp Tomato Paste
4 cloves garlic, minced
3 tbsp cold butter, separated
1 c frozen peas
1/4 c Cold Water + 3 tbsp Corn Starch, Optional
2 c yellow onion, diced
2-3 drops Kitchen Bouquet Browning + Seasoning Sauce, (Optional)- Adds an even richer darker color.
½ tsp black pepper
½ tsp garlic salt
3-6 tbsp olive oil
½ tsp celery salt
Directions:
Slice the stew meat into 1-inch pieces. Remove any fat the coats it. Season with celery salt, garlic salt, and pepper. Toss until fully covered.
Toss the meat slices with flour until coated as well.
Place a large skillet on the stove and turn the heat to medium-high. Add 3 tbsp of olive oil and allow it to become hot.
Add the meat slices, then cook for each side for barely a minute. Move them into the slow cooker. You may cook the meat in batches. Make sure to add more oil if necessary.
In the same skillet, add 1 tbsp of butter and allow it to melt. Add the onions, then saute for a few minutes until soft.
Add the garlic, then saute for a minute or until aromatic.
Add a bit of wine, then scrape the bottom of the skillet to get the browned bits. Move the mixture into the slow cooker with the beef.
In the slow cooker, add all the ingredients aside from the 2 tbsp of cold butter, peas, and dissolved cornstarch. Stir until well combined.
Cover and seal the slow cooker, then cook everything for about 7 1/2 hours to 8 hours or 4 hours on a high setting.
About 15 minutes before the cooking time ends, add stir in the peas. Add the slurry as well. Stir everything until well blended.
Discard the rosemary and bay leaves, then turn off the heat. Stir in 2 tbsp of cold butter.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer.
Nutrition Facts:
Calories: 507 kcal, Carbohydrates: 35g, Protein: 49g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 132mg, Sodium: 1035mg, Potassium: 1377mg, Fiber: 5g, Sugar: 7g, Vitamin A: 658IU, Vitamin C: 41mg, Calcium: 93mg, Iron: 6mg
Ingredients
- 1 c high-quality Cabernet Sauvignon, Merlot works as well. See notes
- 4 c beef broth
- 2 teaspoons better than bouillon, or 2 beef bouillon cubes
- 5 medium carrots, cut into ¼ inch cubes
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 2 ½ lbs. of stew meat
- 1 large branch rosemary
- 1/4 c flour
- 2 tbsp Worcestershire Sauce
- 3 tbsp Tomato Paste
- 4 cloves garlic, minced
- 3 tbsp cold butter, separated
- 1 c frozen peas
- 1/4 c Cold Water + 3 tbsp Corn Starch, Optional
- 2 c yellow onion, diced
- 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce, (Optional)- Adds an even richer darker color.
- ½ tsp black pepper
- ½ tsp garlic salt
- 3-6 tbsp olive oil
- ½ tsp celery salt
Instructions
Slice the stew meat into 1-inch pieces. Remove any fat the coats it. Season with celery salt, garlic salt, and pepper. Toss until fully covered.
Toss the meat slices with flour until coated as well.
Place a large skillet on the stove and turn the heat to medium-high. Add 3 tbsp of olive oil and allow it to become hot.
Add the meat slices, then cook for each side for barely a minute. Move them into the slow cooker. You may cook the meat in batches. Make sure to add more oil if necessary.
In the same skillet, add 1 tbsp of butter and allow it to melt. Add the onions, then saute for a few minutes until soft.
Add the garlic, then saute for a minute or until aromatic.
Add a bit of wine, then scrape the bottom of the skillet to get the browned bits. Move the mixture into the slow cooker with the beef.
In the slow cooker, add all the ingredients aside from the 2 tbsp of cold butter, peas, and dissolved cornstarch. Stir until well combined.
Cover and seal the slow cooker, then cook everything for about 7 1/2 hours to 8 hours or 4 hours on a high setting.
About 15 minutes before the cooking time ends, add stir in the peas. Add the slurry as well. Stir everything until well blended.
Discard the rosemary and bay leaves, then turn off the heat. Stir in 2 tbsp of cold butter.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer.
