Slow Cooker Beef Stew
8 hrs (mostly cooking)6
A classic braised beef stew with root vegetables, wine, and herbs, finished with cold butter for silky richness.
| prepCut beef into 1-inch cubes, discard large fat pieces | ||||||||
| 1.1 kg beef stew meat | Season beef with pepper, garlic salt & celery salt | Toss beef with flour | Sear beef in oil 45 sec per side, transfer to slow cooker | Add broth, bouillon, Worcestershire, tomato paste, carrots, potatoes, bay leaves & rosemary | Cook low 7½–8 hrs or high 3½–4 hrs until tender | Add peas, cook 15 min, remove bay leaves & rosemary | Slowly stir in slurry, simmer until thickened | Swirl in cold butter & Gravy Master (optional) |
| 1/2 tsp black pepper | ||||||||
| 1/2 tsp garlic salt | ||||||||
| 1/2 tsp celery salt | ||||||||
| 30 g flour | ||||||||
| 3-6 tbsp olive oil (for searing) | ||||||||
| 1 tbsp cold butter (for aromatics) | Melt butter, cook onions 5 min | Add garlic, cook 1 min | Deglaze with wine, scrape brown bits, transfer to slow cooker | |||||
| 280 g yellow onions, diced | ||||||||
| 4 cloves garlic, minced | ||||||||
| 240 ml cabernet sauvignon or merlot | ||||||||
| 960 ml beef broth | ||||||||
| 2 beef bouillon cubes | ||||||||
| 2 tbsp Worcestershire sauce | ||||||||
| 3 tbsp tomato paste | ||||||||
| 5 medium carrots, cut into 1-inch chunks | ||||||||
| 455 g baby Yukon gold potatoes, halved or quartered | ||||||||
| 2 bay leaves | ||||||||
| 1 sprig rosemary | ||||||||
| 150 g frozen peas | ||||||||
| 60 ml cold water (optional, for thickening) | Whisk cold water & cornstarch | |||||||
| 3 tbsp cornstarch (optional, for thickening) | ||||||||
| 2 tbsp cold butter (finish) | ||||||||
| 2-3 drops Gravy Master (optional) | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.