Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: World Cuisine
Ingredients: 2-3 lb chuck roast; 2 tsp salt; 1 tsp black pepper; 1/2 tsp celery salt; 1/2 tsp garlic powder; 3 tbsp olive oil; 5 tbsp butter, separated; 1 yellow onion, diced; 5 cloves garlic, minced; 1 cup red wine, Cabernet or Merlot; 4 cups beef broth; 3 tbsp tomato paste; 2 tsp better than bouillon; 4 large carrots, peeled and cut into chunks; 1 lb baby Yukon potatoes, cut into quarters; 2 bay leaves; 2 sprig rosemary; 1 cup frozen peas; 1/4 cup cold water; 3 tbsp corn starch

7 steps

Prep:20minCook:8h

In this beef stew recipe the meat comes out tender and juicy. Slow cooked in a beef and wine broth with baby potatoes, carrots, onions, and garlic.

Updated at: Thu, 17 Aug 2023 10:34:28 GMT

Nutrition balance score

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Instructions

Step 1

Season meat on both sides with salt, pepper, celery salt. and garlic powder.

Step 2

Heat olive oil in a large pan over medium-high heat. Place seasoned meat in pan and don’t touch for 4 minutes, ensuring a good sear.

Step 3

Flip over and sear for 4 more minutes. Transfer to the slow cooker.

Step 4

Melt 1 tbsp butter in the same pan over medium heat. Add diced onions and cook for 4 minutes. Add minced garlic and a splash of wine, scraping up any brown bits.

Step 5

Transfer onions to slow cooker. Add the remaining wine. Then the remaining 7 ingredients (except for the peas, water, corn starch).

Step 6

Turn slow cooker to low heat and cook for 8 hours. Add the frozen peas in the last 15 minutes.

Step 7

Combine cold water and corn starch. Slowly add mixture to slow cooker and stir well. Turn off heat and add 2 tbsp cold butter. Enjoy!

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