Ah, beef stew—the ultimate comfort food that conjures up memories of cozy evenings by the fireplace, the aroma of hearty goodness wafting through the house. This easy slow-cooker version might just become your go-to, especially when life gets, well, hectic. Picture tender chunks of beef mingling with carrots and potatoes, all simmering in a rich broth—it’s like a warm hug in a bowl.
Steps
- Cut the beef into 1-inch cubes, removing any large pieces of fat. Season with black pepper, garlic salt, and celery salt, then coat with flour. Sear the beef in batches for about 45 seconds on each side, then transfer to a slow cooker.
- In the same pan, melt a tablespoon of butter over medium heat and sauté the onions for five minutes. Add garlic and cook for an additional minute. Deglaze the pan with a splash of wine, scraping up any brown bits, and add this mixture to the slow cooker.
- Add all remaining ingredients to the slow cooker, except for the peas, cornstarch mixture, and two tablespoons of cold butter. Cook on low for 7.5 to 8 hours or on high for 3.5 to 4 hours, until vegetables are soft and potatoes are tender.
- In the last 15 minutes of cooking, add the peas to the stew. Remove the bay leaves and rosemary stem before serving. Optionally, thicken the stew by mixing ¼ cup cold water with three tablespoons of cornstarch and slowly stirring it into the stew.
- Turn off the heat and stir in two tablespoons of cold butter for a smooth texture. Optionally, add three drops of Gravy Master for a richer color.
Ingredients
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup all-purpose flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup red wine (cabernet sauvignon or merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 5 medium carrots, cut into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- 1/4 cup cold water (for thickening)
- 3 tablespoons corn starch (for thickening)
- 2-3 drops browning sauce (optional for color enhancement)
Nutritional Values
Calories: 3042kcal | Carbohydrates: 210g | Protein: 294g | Fat: 108g | Saturated Fat: 42g | Cholesterol: 791mg | Sodium: 6210mg | Potassium: 8262mg | Fiber: 30g | Sugar: 42g | Vitamin A: 3948IU | Vitamin C: 246mg | Calcium: 558mg | Iron: 36mg
FAQ
- Can I use raw beef in the slow cooker without searing it first?
- Yes, you can place raw beef directly into the slow cooker. If you’re short on time, simply toss the beef in the flour mixture and add it to the slow cooker with uncooked onions and garlic. Searing, however, enhances flavor and texture.
- What can I substitute for red wine in the recipe?
- You can replace red wine with an equal amount of beef broth or red grape juice. Adding 2 tablespoons of red wine vinegar will help tenderize the meat. For a unique twist, consider using 1 cup of extra stout Guinness instead.
- Which cut of beef is best for a stew?
- Chuck roasts are the top choice due to their connective tissue, which results in tender meat. Other suitable cuts include rump roasts and bottom rounds.
- How should I store leftover beef stew?
- Store leftover stew in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months for longer storage.
- What type of potatoes is ideal for beef stew?
- Yukon Gold and Red Potatoes are recommended for beef stew as they have lower starch content and maintain their shape better than russet potatoes, which can break down in the stew.
Tips
- Choose the Right Cut of Beef: Opt for chuck roast as the best choice for beef stew. Its connective tissue makes it tender during the slow cooking process and it’s also a cost-effective option. Rump roasts and bottom rounds are good alternatives.
- Properly Sear the Meat: To enhance the stew’s flavor, sear the beef just until the exterior is brown and crisp, about 45 seconds per side. This process also creates flavorful bits in the pan that can be deglazed with wine, adding depth to the stew.
- Select Suitable Potatoes: Use Yukon Gold or red potatoes in your stew. These varieties have lower starch content and maintain their shape better than russet potatoes, which can break down and become mushy.
- Finish with a Velvety Touch: For a smooth and luxurious finish, swirl in two tablespoons of cold butter at the end of cooking. This technique, known as “Monter au beurre,” adds richness and improves the stew’s texture.
Equipment
- 6-Quart Slow Cooker – A digital timer and locking lid are recommended.
- Spice Rack – For organizing and measuring out seasonings quickly.
- Measuring Spoons – To accurately measure seasonings.
- Pinch Bowls – Useful for pre-measuring and organizing ingredients.
- Garlic Twister – For mincing fresh garlic quickly and easily.
- Soup Bowls – For serving the beef stew.
- 16 oz. Storage Containers – For storing or freezing leftovers; they should be stackable, leakproof, and dishwasher/microwave safe.
