Slow Cooker Beef Stew

This traditional beef stew contains juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. This is a recommended slow cooker recipe for fall and winter.

Filled with juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and the soft chewiness of hearty beef broth. Serve with warm cookies, cornbread, or mashed potatoes.

Ingredients

• 1/4 cup flour
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• 2 ½ pounds beef stew (see note)
• 3-6 tablespoons of olive oil
• 3 tablespoons cold butter
• 2 cups diced yellow onions
• 4 garlic cloves (finely chopped)
• A cup that works well with fine Cabernet Sauvignon and Merlot. See note.
• 4 cups beef broth
• 2 teaspoons more than 2 bouillon or beef stock cubes
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium-sized carrots, diced into 1/4-inch cubes
• 1 pound baby Yukon golden potatoes, halved or quartered
• 2 bay leaves
• 1 large branch of rosemary
• 1 cup frozen peas
• 1/4 cup cold water + 3 tablespoons cornstarch, optional
• 2-3 drops of Kitchen Bouquet Browning + Seasoning Sauce, (Optional) - Adds extra depth and dark color.

Slow Cooker Beef Stew

Instructions

1. Discard large pieces of fat and cut meat into 1-inch cubes. Marbled meat fat is also good!
2. Sprinkle beef with black pepper, garlic salt, and celery salt. Throw in the cover. Dust meat with flour and roll again.
3. Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat. Add meat in batches. Do not overfill the bread. Bake for 45 seconds on each side. Add oil as needed. Transfer to slow cooker.
4. Reduce heat to medium-low and melt 1 tablespoon of butter. Add onions and simmer for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan to remove any brown residue. This makes the soup taste better. Add a little more wine to loosen it if needed. Place the onion and garlic mixture in the slow cooker. Add all remaining ingredients except peas, cornstarch mixture, and 2 tablespoons of cold butter.
5. Cook over low heat for 7 1/2 to 8 hours and high heat for 3 1/2 to 4 hours, until vegetables and potatoes are tender.
6. Add the peas during the last 15 minutes of cooking.
7. option:
8. Mix 1/4 cup cold water with 3 tablespoons of cornstarch to thicken. Slowly add to the stew and mix. It gets darker and darker as you stand.
9. Turn off the heater. Remove bay leaves and rosemary stems. Stir in 2 tablespoons cold butter for a smooth, velvety finish. This is a technique chefs call "Monter au Beurre".