Description
Step into a world of culinary warmth with our captivating Slow Cooker Beef Stew—a symphony of flavors that transforms every bite into a journey of comfort. Picture succulent stew meat, delicately seasoned and slow-cooked to tender perfection, mingling with the richness of high-quality cabernet sauvignon and the savory depth of Better Than Bouillon. Imagine the buttery texture of baby Yukon gold potatoes dancing alongside sweet carrots and aromatic rosemary. As the stew simmers, it becomes a story told in savory whispers, promising not just a meal but a sanctuary of flavor. Crafted for simplicity, yet designed for indulgence—our Slow Cooker Beef Stew invites you to savor the magic of slow-cooked perfection and embrace the artistry of a truly comforting dish.
Ingredients
2 ½ lb. stew meat
½ tsp black pepper
½ tsp garlic salt
½ tsp celery salt
1/4 cup all-purpose flour
3–6 tbsp olive oil
3 tbsp cold butter, separated
2 cups yellow onion, diced
4 cloves garlic, minced
1 c high-quality cabernet sauvignon, merlot works as well
4 c beef broth
2 tsp Better Than Bouillon, or 2 beef bouillon cubes
2 tbsp Worcestershire Sauce
3 tbsp Tomato Paste
5 medium carrots, cut into chunks, about 1-inch
1 pound baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig rosemary
1 c frozen peas
1/4 c Cold Water + 3 tbsp Corn Starch, Optional
2–3 drops Gravy Master, (Optional)- Adds an even richer darker color
Instructions
Cut the meat into 1-inch cubes making sure to remove any fat. Season it, with a mixture of pepper, garlic salt and celery salt. Then coat the meat with all-purpose flour.
Heat some olive oil (around 3 to 6 tbsp) in a skillet. Brown the meat in batches cooking each side for 45 seconds. Once browned transfer the meat to a slow cooker.
In the skillet melt butter (1 tbsp). Sauté diced onions (2 cups) for 5 minutes until they become translucent and slightly caramelized. Then add minced garlic (4 cloves) to the skillet. Deglaze by adding a splash of wine and scrape up any browned bits from the bottom of the skillet. Transfer this onion-garlic mixture to the slow cooker.
Add all remaining ingredients to the cooker except for peas, cornstarch mixture and cold butter (2 tbsp).
Set your cooker on low heat for about 7½ to 8 hours or, on high heat for approximately 3½ to 4 hours until vegetables are tender and potatoes can be easily pierced with a fork.
During the last phase of cooking (15 minutes) incorporate frozen peas (1 cup). Remember to remove bay leaves and rosemary stems before serving.
If desired create a cornstarch mixture by adding water (¼ cup) into cornstarch (3 tbsp). Stir well before incorporating this thickening agent into your stew while stirring continuously until desired thickness is achieved.
To complete the dish you should turn off the heat. Gently incorporate 2 tablespoons of butter. This will give it a luxurious texture.
If you desire a deeper color you can enhance it by adding 3 drops of Gravy Master.
Once prepared serve this masterpiece. Indulge, in the cozy and flavorful experience of your Slow Cooker Beef Stew.
Notes
Indulge, in the gluten-free experience of our Slow Cooker Beef Stew while still savoring every bit of its flavor. Instead of using flour choose a gluten-free flour blend to coat the tender stew meat ensuring a wonderfully thick and satisfying texture. The intricate blend of flavors from top-notch wine to bouillon remains completely free from gluten. Enjoy each bite with comfort knowing that this stew caters to those with a diet without compromising on love and attention. Embark, on your adventure – gluten-free and incredibly delicious!
- Prep Time: 20 MINUTES
- Cook Time: 4 HOURS
