Ingredients
Scale
Meat & Seasonings:
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- 2 ½ lbs stew meat, cut into 1-inch cubes
- ½ tsp EACH: black pepper, garlic salt, celery salt
- ¼ cup flour
For Cooking:
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- 3–6 tbsp olive oil
- 3 tbsp 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 tbsp Worcestershire sauce
- 3 tbsp tomato paste
Veggies & Aromatics:
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- 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
Optional Enhancements:
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- ¼ cup cold water + 3 tbsp cornstarch (to thicken)
- 2–3 drops Gravy Master (for richer color)
Instructions
- Prep the Beef:
- Cut beef into 1-inch cubes, discarding excess fat. Toss with pepper, garlic salt, and celery salt, then coat with flour.
- Sear the Meat:
- Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides for about 45 seconds per side. Work in batches to avoid overcrowding. Transfer to the slow cooker.
- Sauté the Aromatics:
- Reduce skillet heat to medium. Melt 1 tbsp butter, then sauté onions for 5 minutes. Add garlic and cook for 1 minute. Deglaze the pan with a splash of wine, scraping the browned bits with a spatula. Transfer to the slow cooker.
- Assemble the Stew:
- Add carrots, potatoes, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary to the slow cooker.
- Cook Low and Slow:
- Set slow cooker to low for 7½–8 hours or high for 3½–4 hours. Cook until vegetables are tender.
- Finish & Thicken (Optional):
- Add peas during the last 15 minutes. Remove bay leaves and rosemary stem.
- For thicker stew, mix cold water and cornstarch, stir into the stew, and let thicken.
- Enhance Flavors:
- Swirl in 2 tbsp cold butter for a smooth finish. Optional: Add Gravy Master for deeper color.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Cuisine: American with European influences