The slow cooker Beef stew is on of the best recipe which you can enjoy in fall and winter.
The recipe is a combination of juicy beef, carrots, potatoes, onion, garlic, peas and broth. You can serve it with cornbread, biscuits or over mashed potatoes.
Ingredients Required
- 2 ½ pounds stew meat
- ½ tablespoon of black pepper, garlic salt and celery salt.
- ¼ cup flour
- 3-6 tablespoons olive oil
- Three tablespoons cold butter
- Four cloves of minced garlic
- 2 cups of diced yellow onions
- 2-3 drops of Gravy master
- 1/4th cup of cold water with 3 tablespoons of cornstarch
- 1 cup of frozen peas
- One sprig rosemary
- Two bay leaves
- 1 lb of baby Yukon golden potatoes(half or quartered)
- Five medium carrots, cut into 1-inch chunks
- Three tablespoons tomato paste
- 4 cups of beef broth
- 2 beef bouillon cubes
- Two tablespoons of Worcestershire sauce
- 1 cup cabernet sauvignon or merlot
Preparation Method
- You first have to cut the meat into one-inch cubes.
- Now sprinkle black pepper, garlic salt and celery salt on the beef and toss it.
- You can then sprinkle flour over the beef and toss it again.
- Now, take a large skillet and heat three tablespoons of olive oil.
- You now need to add one-inch beef cubes in small batches. Brown each side for 45 seconds. If necessary, add more oil.
- Transfer all the beef cubes to the slow cooler.
- Now on the same skillet you have to add 1 table spoon of butter and allow it to met.Now add onion and cook for 5 minutes. You can then add minced garlic and cook for another 3 minutes.
- Now, add a splash of wine to it.
- Take a silicone spatula for deglazing the pan from time to time. It helps in enhancing the flavor of the beef stew.
- Add the garlic and onion to the slow cooker.
- Now add all the remaining ingredients like cabernet sauvignon, beef broth, beff bullion Worcestershire sauce, tomato sauce ,carrots and potatoes into the slow cooker.
- Add bay leaves and rosemary to the slow cooker.
- Allow everything to cook. Cook on low for almost 8 hours or high for 3 ½ to 4 hours.
- You have to cook till all the vegetables are softened and especially potatoes become soft and tender.
- Add peas but add them in the last 15 minutes of cooking.
- Remove bay leaves and rosemary stems.
- You can thicken the stew by adding cornstarch and water. You have to make a combination of 3 tablespoon cornstarch and 1/4th cup water. Stir both of them carefully and then slowly add to the stew. (optional)
- Switch off the heat and add two tablespoons of butter for a velvety touch.
- You have to add three drops of Gravy Master for a dark color in the stew.
Things To Keep In Mind
- If you don’t have red wine, use an equal amount of beef broth or red grape juice along with 2 table spoons of red wine vinegar.
- If you don’t have time to brown the meat, then you can simply toss them in a flour mixture and put it directly in the slow cooker along with uncooked onion and garlic.
- It’s best to add Yukon Gold and red potatoes to make stew. It is because they have less starch content.
- Searing the meat will add a nice flair and color to the stew.
- Chuck roasts is the best beef for stew.
- You can store beef stew in an airtight container and refrigerate it for 3 days. If you keep it in the freezer, then you can keep it fresh for almost 3 months.