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Create a comforting, slow-cooked beef stew with tender meat, hearty vegetables, and rich flavors. This classic recipe is perfect for family meals, busy weeknights, or cozy dinners. Learn tips for thickening the stew, wine substitutions, and making it ahead for meal prep. Serve with crusty bread or mashed potatoes for a satisfying meal. Explore variations with lamb or venison and adjust the recipe to fit your dietary needs, including low-carb options. This dish pairs wonderfully with red wine or a dark ale, making it a versatile choice for any occasion.

Ingredients

2 ½ pounds stew meat (see notes)
½ teaspoon EACH: black pepper, garlic salt, celery salt
1/4 cup flour
3-6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup cabernet sauvignon or merlot (see notes)
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
1/4 cup cold water + 3 tablespoons corn starch (optional)
2-3 drops Gravy Master (optional, for richer color)

Instructions

Prepare the Beef:
- Cut the stew meat into 1-inch cubes, discarding any large pieces of fat while keeping the marbled fat intact for flavor.
- Sprinkle the beef with black pepper, garlic salt, and celery salt. Toss to coat evenly, then sprinkle with flour and toss again.
Sear the Beef:
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan. Sear for 45 seconds on each side until browned. Add more oil if needed between batches. Transfer the seared beef to the slow cooker.
Cook the Aromatics:
- Reduce the skillet heat to medium and melt 1 tablespoon of butter. Add the diced onions and cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute.
- Deglaze the pan with a splash of wine, using a silicone spatula to scrape up browned bits. This step enhances the stew’s flavor. Transfer the onion-garlic mixture to the slow cooker.
Combine Ingredients:
- Add the remaining ingredients to the slow cooker, except for the peas, corn starch mixture, and the last 2 tablespoons of cold butter.
Cook the Stew:
- Set the slow cooker to low and cook for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours, until the vegetables are tender and the potatoes are easily pierced with a fork.
Finish the Stew:
- Add the frozen peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem before serving.
- (Optional) To thicken the stew, mix ¼ cup cold water with 3 tablespoons of cornstarch. Gradually stir this into the stew. It will thicken further as it stands.
- Turn off the heat and stir in 2 tablespoons of cold butter for a smooth, velvety finish, a technique known as “Monter au Beurre.”
- (Optional) Add 3 drops of Gravy Master for a richer, darker color.

Why You’ll Love This Recipe

Rich and Flavorful: A hearty combination of tender beef, aromatic vegetables, and a deeply savory broth.
Hands-Off Cooking: The slow cooker does all the hard work, making it perfect for busy days.
Comfort Food Classic: A warm, satisfying meal for family dinners or gatherings.

Tips

Searing for Flavor: Browning the beef adds depth to the stew. Don’t skip this step.
Wine Choice: Use a good-quality dry red wine like cabernet sauvignon or merlot. If avoiding alcohol, substitute with additional beef broth.
Consistency: If you prefer a thicker stew, use the optional cornstarch slurry or mash some of the potatoes into the broth.

Variations and Substitutions

Meat Options: Use lamb, venison, or even chicken thighs for a different take.
Vegetables: Add parsnips, turnips, or celery for extra flavor and texture.
Low-Carb Version: Swap potatoes with turnips or cauliflower.
Herbs: Experiment with thyme, parsley, or oregano instead of rosemary.

FAQs

Can I prepare this ahead of time? Yes, you can chop the vegetables and sear the beef the night before. Store them in the fridge and assemble everything in the slow cooker the next morning.

What if I don’t have a slow cooker? You can cook this stew on the stovetop in a heavy-bottomed pot or Dutch oven over low heat for 2-3 hours, stirring occasionally.

How do I store leftovers? Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving and Suggestions

Garnish: Sprinkle with freshly chopped parsley for added color and freshness.
Side Dishes: Pair with crusty bread, mashed potatoes, or a light green salad.
Beverage Pairing: Serve with a glass of the same red wine used in the recipe or a robust dark ale for a comforting meal.