Cooked - Beef Stew Slow Cooker - New Recipe

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Home Pricing Community My Recipes

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Beef Stew Slow Cooker

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6.0

2½ pounds stew meat (chuck roast or bottom round)

½ tsp each: garlic salt, celery salt, black pepper

¼ cup flour

3–6 tbsp olive oil

3 tbsp cold butter, divided

2 cups diced yellow onions

4 cloves garlic, minced

1 cup red wine (or broth)

4 cups beef broth

2 beef bouillon cubes

2 tbsp Worcestershire sauce

3 tbsp tomato paste

5 carrots, cut into chunks

1 lb baby Yukon gold potatoes

2 bay leaves

1 sprig rosemary

1 cup frozen peas

¼ cup cold water + 3 tbsp cornstarch (optional)

Cut beef into cubes and toss with salt, pepper, and flour.
Sear beef in batches in hot oil, 45 seconds per side.
Transfer to slow cooker.
Sauté onions in butter, add garlic, deglaze with wine.
Pour into slow cooker.
Add broth, bouillon, Worcestershire, tomato paste, carrots, potatoes, bay leaves, and rosemary.
Cook on low 7.5–8 hrs or high 3.5–4 hrs.
Add peas last 15 minutes.
Optional: mix cornstarch + water and stir in to thicken.
Swirl in butter before serving.

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