Ingredients
- 2 ½ pounds stew meat – Choose a well-marbled cut like chuck roast.
- ½ teaspoon each: black pepper, garlic salt, celery salt – For seasoning the beef.
- ¼ cup flour – Helps create a thickened broth.
- 3–6 tablespoons olive oil – Used for browning the beef.
- 3 tablespoons cold butter, divided – Adds richness and a silky finish.
- 2 cups yellow onions, diced – Adds a subtle sweetness and depth.
- 4 cloves garlic, minced – Enhances the flavor.
- 4 cups beef broth – Forms the base of the stew.
- 2 beef bouillon cubes – Intensifies the beef flavor.
- 2 tablespoons Worcestershire sauce – Adds a savory umami punch.
- 3 tablespoons tomato paste – Deepens the flavor of the broth.
- 5 medium carrots, cut into 1-inch chunks – Provides sweetness and texture.
- 1 lb. baby Yukon gold potatoes, halved or quartered – Creamy and tender once cooked.
- 2 bay leaves and 1 sprig rosemary – For aromatic flavor.
- 1 cup frozen peas – Added at the end for color and freshness.
- ¼ cup cold water + 3 tablespoons cornstarch (optional) – To thicken the stew.
- 2–3 drops Gravy Master (optional) – Adds a darker, richer color to the stew.
Instructions
Step 1: Prepare the Beef
Start by cutting the stew meat into 1-inch cubes. Trim any large pieces of fat, but don’t worry about the marbled fat, as it adds richness to the dish. In a large bowl, toss the beef with black pepper, garlic salt, and celery salt until evenly coated. Then, sprinkle the flour over the seasoned beef and toss again to lightly coat each piece.
Step 2: Brown the Meat
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan. Let each side sear for about 45 seconds to lock in the flavors. Add more oil if necessary as you cook in batches. Transfer the browned beef to your slow cooker.
Step 3: Cook the Aromatics
Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Add the diced onions and cook for about 5 minutes, or until softened. Add the minced garlic and cook for 1 minute more. Deglaze the pan by adding a splash of beef broth or water, scraping up any brown bits from the bottom of the pan with a silicone spatula. This adds extra flavor to your stew. Transfer the onion and garlic mixture to the slow cooker.
Step 4: Assemble the Stew
Add the remaining ingredients to the slow cooker—beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir everything together until well combined. Cover and cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours, until the vegetables are tender and the beef is melt-in-your-mouth soft.
Step 5: Add Peas and Thicken the Stew
In the last 15 minutes of cooking, stir in the frozen peas. If you’d like a thicker stew, combine the cold water and cornstarch in a small bowl, then slowly add this mixture to the stew, stirring continuously. The stew will thicken as it continues to cook.
Step 6: Finishing Touch
Once the stew is done, turn off the heat and swirl in the remaining 2 tablespoons of cold butter. This step, known as “Monter au Beurre,” gives the stew a velvety texture and a rich finish. For an even deeper color, you can add a few drops of Gravy Master, but this is optional.
Notes
Serving Suggestions and Presentation Tips
Serve your slow cooker beef stew with a side of crusty bread or over a bed of creamy mashed potatoes for a heartier meal. To elevate the presentation, garnish with freshly chopped parsley or thyme, and serve in deep bowls for a rustic, cozy look.
- Prep Time: 20 minutes
- Cook Time: 8 hours (on low) or 4 hours (on high)
- Category: Dinner