This hearty slow-cooker beef stew is comforting and perfectly delicious. With its robust flavors and tender beef, each bite is pure heaven. Treat yourself and your loved one to a delicious slow-cooked meal.
We start this fantastic beef stew on the stovetop and take it to the slow-cooker to simmer to tender perfection. This dish will take you back to comforting evening suppers. Serve it with a crunchy side salad and freshly baked dinner rolls for the full effect. And remember, if you’d like to add blanched and peeled pearl onions or frozen peas to this dish, do so during the last hour of cooking.
Ingredients
- 2 pounds beef stew meat (substitute with diced pork butt or lamb roast)
- Salt
- Onion powder
- Black pepper
- Garlic powder
- 1Flour (sub with Cup4Cup for Gluten-free option)
- Olive oil
- Unsalted butter
- 1 large yellow onion
- 2 cloves garlic
- Merlot
- Beef broth
- Beef Better Than Bouillon
- Worcestershire Sauce
- Tomato paste
- 3 large carrots
- 6 Yukon gold potatoes
- 1 sprig rosemary
- 1 bay leaf
- Cornstarch
How to Make Slow-Cooker Beef Stew
- Prepare the Meat: Season the stew meat with salt, onion powder, garlic powder, and black pepper. Let it stand for 10 minutes.
- Brown the Meat: Meanwhile, heat olive oil in a large skillet over medium-high heat until hot. Coat the stew meat in flour and shake to remove excess. Brown the meat in the skillet, about 1-2 minutes per side. Remove and set on a plate.
- Cook Onions and Garlic: Melt the butter in the skillet over medium heat. Cook the onions until slightly browned and translucent. Add the garlic and cook for 30 seconds or until fragrant.
- Deglaze the Pan: Next, pour the wine in the skillet and let the mixture bubble up for 60 seconds, making sure to scrape up all the good bits in the pan. Transfer the meat and onion garlic mixture to a slow cooker.
- Make the Sauce Mixture: Combine the beef broth, bouillon paste, tomato paste, and Worcestershire sauce, and pour it over the meat, onions, and garlic.
- Arrange the Veggies: Next, arrange the sliced potatoes and carrots in the slow cooker. Season with a little salt. Add the sprig of rosemary and bay leaf on top.
- Cook the Stew: Secure the lid, and cook on high for 4 hours, or low for 6 hours.
- Thicken it: Once the beef is fork-tender, combine the cornstarch with water. Stir it into the stew, secure the lid, and cook for an additional 15-20 minutes, or until it thickens to your preferred consistency. Serve and Enjoy!
Storing Leftover Beef Stew
Store the beef stew in an airtight container in the refrigerator for up to 3 days. Portion out into single servings and freeze for up to 2 months. Reheat in the microwave or stovetop until nice and hot.
More Recipes to Enjoy!
Slow-Cooker Beef Stew
This hearty slow-cooker beef stew is comforting and perfectly delicious. With its robust flavors and tender beef, each bite is pure heaven. Treat yourself and your loved one to a delicious slow-cooked meal.
Equipment
- 1 6 QT Slow-Cooker
Ingredients
- 2 1/2 pounds beef stew meat (substitute with diced pork butt or lamb roast)
- 1/2 teaspoon salt (plus more for later)
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup flour (sub with Cup4Cup for Gluten-free option)
- 1/3 cup olive oil
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup merlot
- 4 1/2 cups beef broth
- 2 teaspoons Beef Better Than Bouillon
- 1 tablespoon Worcestershire Sauce
- 1/4 cup tomato paste
- 3 large carrots, peeled and cut into preferred size
- 6 Yukon gold potatoes, cut into 2-inch chunks
- 1 sprig rosemary or 3 sprigs thyme
- 1 bay leaf
- 3 tablespoons water + 2 tablespoons cornstarch
Instructions
- Season the stew meat with salt, onion powder, garlic powder, and black pepper. Let it stand for 10 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat until hot.
- Coat the stew meat in flour and shake to remove excess. Brown the meat in the skillet, about 1-2 minutes per side. Remove and set on a plate.
- Melt the butter in the skillet over medium heat. Cook the onions until slightly browned and translucent. Add the garlic and cook for 30 seconds or until fragrant.
- Next, pour the wine in the skillet and let the mixture bubble up for 60 seconds, making sure to scrape up all the good bits in the pan.
- Transfer the meat and onion garlic mixture to a slow cooker.
- Combine the beef broth, bouillon paste, tomato paste, and Worcestershire sauce, and pour it over the meat, onions, and garlic.
- Next, arrange the sliced potatoes and carrots in the slow cooker. Season with a little salt. Add the sprig of rosemary and bay leaf on top.
- Secure the lid, and cook on high for 4 hours, or low for 6 hours.
- Once the beef is fork-tender, combine the cornstarch with water. Stir it into the stew, secure the lid, and cook for an additional 15-20 minutes, or until it thickens to your preferred consistency.
- Serve and Enjoy!
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