Description

This Slow Cooker Beef Stew is the definition of fall comfort food—tender chunks of beef, hearty vegetables, and a deeply flavorful red wine-infused broth that simmers low and slow. It’s easy to make, incredibly cozy, and perfect for weeknight dinners, Sunday suppers, or meal prepping your favorite cool-weather meal.

Ingredients

Scale

1.1 kg (2½ lbs) stew meat
½ tsp black pepper
½ tsp garlic salt
½ tsp celery salt
30 g (¼ cup) all-purpose flour
45–90 ml (3–6 tbsp) olive oil
45 g (3 tbsp) cold butter, divided
2 cups (300 g) yellow onions, diced
4 garlic cloves, minced
240 ml (1 cup) red wine (Cabernet Sauvignon or Merlot)
960 ml (4 cups) beef broth
2 beef bouillon cubes
2 tbsp Worcestershire sauce
3 tbsp tomato paste
5 medium carrots, cut into 1-inch pieces
450 g (1 lb) baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig fresh rosemary
1 cup (135 g) frozen peas
60 ml (¼ cup) cold water + 3 tbsp cornstarch (optional)
2–3 drops Gravy Master (optional, for color)

Cook Mode Prevent your screen from going dark

Instructions

Toss beef with pepper, garlic salt, celery salt, and flour.
Heat oil in a skillet. Brown beef in batches and transfer to slow cooker.
In the same skillet, melt 1 tbsp butter. Sauté onions for 5–6 minutes. Add garlic, cook 1 minute.
Deglaze pan with red wine, simmer for 3–5 minutes, and pour into slow cooker.
Add beef broth, bouillon, Worcestershire, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir.
Cover and cook on LOW for 7–8 hours or HIGH for 4 hours.
Thirty minutes before serving, stir in frozen peas and remaining butter.
For a thicker stew, add cornstarch slurry and simmer.
Stir in Gravy Master if using. Remove bay leaves and rosemary. Serve hot.

Notes

Searing the meat builds depth and flavor—don’t skip it.

Choose a bold red wine for richness, or sub with more broth.

Evenly chop veggies to ensure even cooking.

Great for freezing—just thaw overnight before reheating.

Prep Time: 20 minutes
Cook Time: 8 hours (low) or 4 hours (high)
Category: Main Course
Method: Main Course
Cuisine: American