Tired of spending hours slaving away in the kitchen to make a delicious beef stew? With this slow cooker beef stew recipe, you can just “set it and forget it” and have a great meal ready when you come home. This recipe will provide step-by-step instructions for making a vibrantly flavorful, comforting beef stew without breaking a sweat.
Ingredients
2 1/2 lbs cubed beef chuck
4 cups beef broth
2 cups onion, diced
4 cloves garlic, minced
2 cups small carrots
1 lb baby white potatoes, halved
1 cup frozen sweet peas
1 cup dry red wine
3 tbsp tomato paste
1.4 cup flour
1/2 tsp black pepper
1/2 tsp garlic salt
1/2 tsp celery salt
1 tbsp oregano
4 tbsp olive oil
3 tbsp butter
2 tbsp Worcestershire sauce
2 beef bouillon cubes
Method
Put meat into a large bowl and toss with the flour, celery salt, garlic salt, and black pepper.
Heat the olive oil in a large skillet over medium high heat.
Sear the beef in batches for 45 seconds and add to slow cooker. Add more olive oil if needed.
Reduce heat to medium and add 1 tbsp of butter and onions and cook for 5 minutes.
Add the garlic and cook for an additional minute.
Transfer to slow cooker, scraping up any brown bits from skillet.
Add the carrots, potatoes, wine, broth, tomato paste, Worcestershire sauce, and oregano to the slow cooker and mix well.
Cook on low for 7-8 hours.
Add the peas and remaining 2 tbsp of butter for the final 20 minutes of cooking.
Note: You can thicken the stew by adding cornstarch dissolved in cold water. How thick is up to you.
