Ah, the slow cooker—a magical appliance that seems to transform humble ingredients into a pot of pure love. Picture a chilly evening, the aroma of beef and hearty vegetables wafting through the house like a warm hug. This beef stew doesn’t just fill your belly; it wraps you in a cozy blanket of flavor. I was scrolling through TikTok the other day, and this recipe popped up amid dancing cats and DIY fails—talk about a lucky find!
Steps
- Cut the beef into 1-inch cubes, removing any large chunks of fat. Season the beef with black pepper, garlic salt, and celery salt, then toss to coat. Dust the meat with flour and toss again to ensure an even coating.
- Heat olive oil in a skillet over medium-high heat and brown the beef in batches for about 45 seconds on each side. This step is crucial for developing flavor. Once seared, transfer the beef to the slow cooker.
- Lower the skillet heat to medium, add a tablespoon of butter, and sauté diced onions for 5 minutes. Add minced garlic and cook for an additional minute. Pour in a splash of wine to deglaze the pan, scraping up any browned bits, and then transfer everything to the slow cooker.
- Add the remaining ingredients, except the peas, cornstarch mixture, and additional butter, to the slow cooker. Cook on low for 7½ to 8 hours or on high for 3½ to 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 time. Remove the bay leaves and rosemary stem before serving.
- For a thicker stew, mix ¼ cup of cold water with 3 tablespoons of cornstarch and gradually stir it into the stew. Allow it to thicken as it stands.
- Turn off the slow cooker and swirl in 2 tablespoons of cold butter for a smooth finish. Optionally, add a few drops of Gravy Master for a richer color.
Ingredients
- 2 ½ pounds stew meat, cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup all-purpose flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup red wine (such as 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 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig of rosemary
- 1 cup frozen peas
- 1/4 cup cold water + 3 tablespoons corn starch (optional, for thickening)
- 2-3 drops of browning 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 are the best cuts of beef for slow cooker stew?
- The most suitable cuts for slow cooker stew are chuck roasts, rump roasts, and bottom rounds. Chuck roasts are particularly favored as they contain connective tissue that becomes tender during cooking, plus they are typically more affordable.
- Can raw beef be used directly in a slow cooker?
- Yes, you can place raw beef in the slow cooker. If short on time, skip searing and simply toss the beef with the flour mixture and add it along with the uncooked onions and garlic.
- What can be used as a substitute for red wine in beef stew?
- You can replace red wine with an equal amount of beef broth or red grape juice and add 2 tablespoons of red wine vinegar. This combination helps in tenderizing the meat due to its acidity. Alternatively, for an Irish touch, use 1 cup of extra stout Guinness.
- How should beef stew be stored and for how long?
- Store the beef stew in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.
- What are the best potatoes to use in stew?
- Yukon Gold and Red Potatoes are ideal for stews due to their lower starch content, which helps them maintain their shape better than russet potatoes.
Tips
- Searing the Meat: To enhance the flavor and texture of your stew, sear the beef in batches for around 45 seconds per side. This process not only adds a delightful color but also helps develop a rich base by loosening the residues when combined with butter or wine.
- Best Potato Choice: Opt for Yukon Gold or Red Potatoes instead of Russet. These varieties have less starch, helping them maintain their shape and texture within the stew.
- Thickening the Stew: For a thicker consistency, mix 1/4 cup of cold water with 3 tablespoons of cornstarch. Gradually add this slurry to the stew just before finishing, allowing it to thicken as it stands.
- Velvety Finish: Stir in 2 tablespoons of cold butter at the end of cooking for a smooth and velvety finish. This step, known as “Monter au beurre,” is a chef technique that enhances the stew’s richness.
Equipment
- 6-Quart Slow Cooker with a digital timer and locking lid
- Spice Rack
- Measuring Spoons
- Pinch Bowls
- Garlic Twister
- Soup Bowls
- 16 oz. storage containers
