Best Beef Stew in The Slow Cooker
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.
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.