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With this great recipe on cold nights I love to use my slow cooker, it’s a great way to stay on top of dinner in the winter when the days are short and busy. If you don’t have a great slow cooker it’s a wonderful investment. Here’s one that I like! Enjoy the recipe below it’s really a great one for the colder days.

Best Beef Stew in The Slow Cooker

aileenrfoos

Great warm meal for a cold night this is a great stew to start in the morning and have ready by the time you get home. Enjoy this with cornbread or warm rolls.

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Prep Time 45

Cook Time 7

Course Main Course

Cuisine American

Servings 7

Equipment

1 Crock Pot
1 Knife
1 Cutting Board
1 Teaspoons/Tablespoons
1 Measureing Cups

Ingredients

1/4 Cup Flour
1/2 Tsp Garlic Powder
3 Tbsp Salt
2 1/2 Pounds Stew Meat
3-6 Tbsp Olive Oil
3 Tbsp Cold Butter
2 Cup Yellow Onion
4 Garlic Cloves
1 Cup Cabernet Sauvignon
4 Cups Beef Broth
2 Tsp Beef Better Than Bulion
2 Tbsp Worcestershire Sauce
3 Tbsp Tomato Paste
5 Medium Carrots
5 Celery Stalks
1 Pound Yukon Gold Potatoes or Baby Potatoes
2 Bay Leaves
1 Branch Rosemery
1 Cup Frozen Peas
1/4 Cup Cold Water + 3 Tbsp Corn Starch

Instructions

Toss Stew meat with 2 Tbsp of Salt, 1/2 Tsp Garlic Powder, and 1/4 cup of flour. Make sure that meat is coated thuroughly.
Heat 3 tbsps of olive oil to medium heat. Add the meat to the heated pan. Thuroughly brown each piece of meat in the pan.
Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
Add the peas during the last 15 minutes of cooking.
To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
Turn off the heat. Remove the bay leaves and rosemary stem. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.