This traditional Beef Stew and is a one-and-done meal loaded with tender bites of juicy beef and vegetables such as potatoes, carrots, peas and onions. Don’t forget the red wine, garlic, and a hearty beef broth that will pack this stew full of flavour! It’s the easiest and best Slow Cooker recipe you’ll ever try.
Slow Cooker Beef Stew
Description
This traditional Beef Stew and is a one-and-done meal loaded with tender bites of juicy beef and vegetables such as potatoes, carrots, peas and onions. Don’t forget the red wine, garlic, and a hearty beef broth that will pack this stew full of flavour! It’s the easiest and best Slow Cooker recipe you’ll ever try.
Prep Time 20 min
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course: Mains
Serves: 6 people
Ingredients
2 ½ pounds Beef (Chuck roasts, round roasts or bottom roasts)
½ teaspoon EACH: black pepper, garlic powder, salt
1/4 cup flour
4 tablespoons olive oil, divided
1 tablespoon butter, divided
2 cups onions, diced
4 cloves garlic, minced
1 cup red wine
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire Sauce
3 tablespoons tomato paste
3 medium carrots cut into 1-inch pieces
1 pound Yukon gold potatoes, cut into 1-inch pieces
2 bay leaves
1 sprig fresh rosemary
1 cup frozen peas
To thicken the broth after cook time completed: 1/4 cup Cold Water + 3 tablespoons Corn Starch
*Optional vegetable addition/swaps: Celery, green beans, parsnips, and sweet potatoes.
Instructions
Cut beef into 1-inch cubes. Sprinkle the beef with black pepper, garlic powder, and salt. Toss the meat to coat with spices. Sprinkle flour over the meat and toss again.
Heat two Tablespoons olive oil in a large skillet over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown beef pieces on each side. Add more oil if the pan looks dry. Transfer the cooked beef to the bowl of your slow cooker.
In the same skillet you cooked the beef, reduce the heat to medium and melt butter.
Add chopped onions and cook for 5 minutes, until they are translucent.
Add garlic and cook for 1 minute.
Add a splash of wine to the skillet and use a spatula to deglaze the pan, loosening up any of the brown bits. These brown bits will give the stew lots of great flavour. Transfer the onion and garlic mixture to the bowl of your slow cooker.
Add the beef broth, bouillon cubes, Worcestershire Sauce, tomato paste, carrots, Yukon gold potatoes, bay leaves, and rosemary to the bowl of your slow cooker.
Cook on low setting for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
Add the peas during the last 15 minutes of cooking and remove the bay leaves and rosemary stem.
Optional: To thicken the broth, combine ¼ cup cold water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
Notes
*Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
