Slow Cooker Beef Stew
This slow cooker beef stew is the ultimate comfort food, combining tender beef, hearty vegetables, and a rich, flavorful broth.
Ingredients
- 2 ½ pounds stew meat cut into 1-inch cubes (trim large pieces of fat, but leave some marbling for flavor)
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon 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 beef broth + 2 tablespoons red vinegar
- 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
Optional:
- ¼ cup cold water + 3 tablespoons cornstarch thickener
Optional:
- 2-3 drops Gravy Master for richer color
Instructions
Prepare the Beef
- Cut the stew meat into 1-inch cubes, discarding any large pieces of fat. Sprinkle the beef with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle the flour over the beef and toss again until evenly coated.
Brown the Beef
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef in batches, browning each side for about 45 seconds. Don’t overcrowd the pan—this helps develop a deep, rich flavor. Add more oil as needed. Once browned, transfer the meat to your slow cooker.
Sauté the Onions and Garlic
- Reduce the skillet heat to medium and melt 1 tablespoon of butter. Add the diced onions and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute.
- Add a splash of beef broth and the red vinegar, scraping up any browned bits from the bottom of the pan. Transfer this flavorful mixture to the slow cooker.
Add the Remaining Ingredients
- To the slow cooker, add the rest of the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir gently to combine.
Cook the Stew
- Cover and cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours. The vegetables should be tender, and the beef should be melt-in-your-mouth delicious.
Add the Finishing Touches
- About 15 minutes before serving, stir in the frozen peas. Remove the bay leaves and rosemary stem. If you’d like a thicker stew, mix ¼ cup cold water with 3 tablespoons of cornstarch, then slowly stir it into the stew. Let it cook for a few minutes to thicken.
Swirl in Butter (Optional)
- For an extra velvety finish, turn off the heat and stir in 2 tablespoons of cold butter. This step, known as “Monter au Beurre,” adds a luxurious touch. If you like, add a few drops of Gravy Master for a richer color.
Notes
How to Serve Your Slow Cooker Beef Stew
Serve this hearty stew in bowls with a sprinkle of fresh parsley for a pop of color. It pairs wonderfully with crusty bread or buttery biscuits to soak up all that delicious broth. For a complete meal, add a simple green salad on the side.
Storing and Enjoying Leftovers
Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. To freeze, let the stew cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.
To reheat, warm the stew gently on the stovetop over low heat or in the microwave, adding a splash of broth if needed to loosen the consistency.
Top Tips for Customizing Your Slow Cooker Beef Stew
Swap the Yukon gold potatoes with sweet potatoes for a slightly sweeter twist.
Add extra veggies like parsnips, celery, or mushrooms to make the stew even heartier.
For a gluten-free version, skip the flour and thicken the stew with a cornstarch slurry.
Add extra veggies like parsnips, celery, or mushrooms to make the stew even heartier.
For a gluten-free version, skip the flour and thicken the stew with a cornstarch slurry.