Slow Cooker Beef Stew – A Rich, Flavorful Comfort Meal Perfect for Chilly Days

This Slow Cooker Beef Stew is the ultimate comfort food, packed with tender, slow-cooked beef, hearty vegetables, and a savory, deeply flavored broth. Perfect for a cozy dinner or a hearty family meal, this stew is sure to satisfy with its melt-in-your-mouth beef and rich, thickened gravy. The best part? The slow cooker does all the hard work while you go about your day!

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With ingredients like cabernet sauvignon or merlot, garlic, and fresh herbs, this beef stew recipe brings out a robust and sophisticated flavor profile while still being incredibly easy to prepare. You’ll come home to a house filled with the mouthwatering aroma of slow-cooked goodness.

The Secret to a Perfect Slow Cooker Beef Stew

The key to this rich beef stew lies in building flavor layers by browning the beef first and deglazing the pan with wine, ensuring all those caramelized bits find their way into the stew. The long, slow cook allows the flavors to meld beautifully, resulting in beef that’s tender and vegetables that are infused with deep flavors.

Nutritional Information (Per Serving, Based on 6 Servings):

• Calories: 425 kcal
• Protein: 30g
• Fat: 22g
• Carbohydrates: 24g
• Fiber: 5g
• Sugar: 4g
• Sodium: 1100mg

This beef stew is hearty and filling, providing a great balance of protein and carbohydrates. The rich broth adds depth to the dish, while the vegetables contribute to its overall nutritional value.

Cooking Tips

1. Sear the Beef: Browning the beef in batches before adding it to the slow cooker is essential for sealing in flavor. It caramelizes the surface, creating a richer and more complex taste.
2. Wine Choice: Cabernet Sauvignon or Merlot adds a robust depth to the stew. If you prefer not to cook with wine, you can substitute it with additional beef broth or a splash of balsamic vinegar for acidity.
3. Gravy Master: A few drops of Gravy Master can give the stew a darker, more appealing color, but it’s optional. If you want a richer, velvety finish, don’t skip swirling in the cold butter at the end, a technique known as Monter au Beurre.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally. Beef stew also freezes well—portion it into freezer-safe containers and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.

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Slow Cooker Beef Stew Recipe

Ingredients:

• 2 ½ pounds stew meat (cut into 1-inch cubes)
• ½ teaspoon EACH: black pepper, garlic salt, 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
• 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)

Instructions:

1. Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat. Sprinkle the beef with black pepper, garlic salt, and celery salt. Toss to coat the meat evenly. Then, sprinkle flour over the beef and toss again.
2. Sear the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches to brown on each side for about 45 seconds, ensuring the pan is not overcrowded. Transfer the browned beef to the slow cooker. Add more oil if necessary between batches.
3. Cook the Onions and Garlic: Reduce the heat to medium and melt 1 tablespoon of butter in the skillet. Add the diced onions and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute. Deglaze the pan with a splash of wine, scraping up the browned bits from the bottom, and transfer the onion and garlic mixture to the slow cooker.
4. Add Remaining Ingredients: Into the slow cooker, add the remaining ingredients except for the peas, cornstarch mixture, and cold butter. Cover and cook on LOW for 7 ½ to 8 hours or HIGH for 3 ½ to 4 hours, until the vegetables are tender and the beef is fully cooked.
5. Add Peas: Stir in the frozen peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
6. Optional Thickening: If you'd like a thicker stew, whisk together ¼ cup cold water and 3 tablespoons of cornstarch, then stir it into the stew during the last 15 minutes of cooking. The stew will continue to thicken as it sits.
7. Finish with Butter: Turn off the heat and swirl in 2 tablespoons of cold butter to give the stew a smooth, velvety finish.
8. Optional Gravy Master: For a deeper color, add 3 drops of Gravy Master.

Final Thoughts

This slow cooker beef stew is rich, comforting, and perfect for any time you’re craving a hearty meal. With tender chunks of beef, flavorful vegetables, and a broth that’s thickened to perfection, it’s a dish that satisfies on every level. Serve it with a side of crusty bread or over mashed potatoes for an even more indulgent experience. Whether you’re making it for a family dinner or meal prepping for the week, this beef stew will be a hit!