Make this Slow Cooker Beef Stew when you want something that fills you up and warms you down to your toes. Meat gets tender, potatoes turn golden, and carrots cook sweet. Add some wine if you want, and your kitchen smells amazing all day. Serve with hot bread or mashed potatoes.
Why Make This Stew
This stew's perfect when it's cold outside. Everything cooks slow so flavors mix just right. Throw stuff in the pot and forget it till dinner. Makes great leftovers too - tastes even better next day. Good for feeding lots of people or having extra for the week.
What You Need
- Beef: 2 1/2 pounds stew meat
- Black Pepper: 1/2 spoon
- Garlic Salt: 1/2 spoon
- Celery Salt: 1/2 spoon
- Flour: 1/4 cup plain
- Oil: 3-6 spoons
- Butter: 3 spoons, cold
- Onions: 2 cups cut small
- Garlic: 4 cloves chopped
- Red Wine: 1 cup (skip if you want)
- Beef Broth: 4 cups
- Bouillon: 2 beef cubes
- Worcestershire: 2 spoons
- Tomato Paste: 3 spoons
- Carrots: 5 big ones, chunked
- Potatoes: 1 pound small ones, cut up
- Bay Leaves: 2 whole ones
- Rosemary: 1 sprig
- Peas: 1 cup frozen
- Cornstarch: 3 spoons mixed with cold water
How to Make It
- Fix meat first:
- Cut beef in chunks - size of golf balls. Take off big fat pieces but leave marbled bits.
- Season good:
- Mix pepper, garlic salt, celery salt. Sprinkle on meat. Shake flour over top, mix so meat's coated.
- Brown meat:
- Put oil in hot pan. Cook meat few pieces at time - don't crowd pan. Brown all sides quick. Put in slow cooker.
- Cook onions:
- Same pan, add butter. Cook onions till soft - about 5 minutes. Add garlic last minute.
- Get pan flavor:
- Pour bit of wine in pan. Scrape bottom good - gets all brown bits up. Put in slow cooker.
- Fill cooker:
- Add broth, bouillon, tomato paste, carrots, potatoes, herbs. Don't put peas in yet.
- Let it cook:
- Low: 8 hours. High: 4 hours. Meat should fall apart easy.
- Finish up:
- Last 15 minutes: Put peas in. Mix cornstarch with cold water, stir in to thicken. Add butter pat on top.
- Check taste:
- Fish out bay leaves. Need salt? More pepper? Add now.
Best Meat to Use
Chuck roast makes best stew - got good fat running through it. Cut it yourself saves money. Want it real tender? Look for meat with white lines in it - that's good fat. Don't get meat too lean or it gets tough.
Picking Good Potatoes
Get yellow or red potatoes - they stay firm in stew. Don't use baking potatoes - turn to mush. Cut potatoes same size so they cook even. Leave skins on - adds flavor and keeps shape better.
Browning Meat Right
Don't skip browning meat - makes stew taste better. Get pan real hot first. Do few pieces at time. Quick brown all sides - don't cook through. Those brown bits in pan? That's good flavor - don't waste it.
About The Wine
Wine makes stew taste rich but you don't need it. Use extra beef broth instead. Some folks like grape juice with splash vinegar. Want different taste? Try dark beer - makes stew deep brown and rich.
Saving Leftovers
Stew keeps 3 days in fridge. Gets better each day. Want to freeze? Let cool first. Leave space in container - stew swells when frozen. Keeps frozen 3 months. Heat slow when ready to eat.
Frequently Asked Questions
- What can I use instead of wine?
Got lots of choices! Use more beef broth - same amount as the wine. Or try grape juice with a splash of vinegar for that tang. Some folks use pomegranate juice. Even a can of cola works - sounds weird but adds good flavor! Want that wine taste without alcohol? Get cooking wine from the grocery store. Just taste before adding salt since some substitutes are already salty. The meat still gets tender without wine.
- Which beef cut's best?
Chuck roast is your friend here! Look for ones with white lines running through (that's good fat). Cut it in big chunks - about 2 inches. Other good cuts: bottom round or stew meat from the store. Want extra flavor? Ask the butcher for some bone-in pieces. Skip expensive cuts like sirloin - they get too dry. The slow cooker makes tough meat tender, so cheaper cuts work great! Just trim big pieces of fat off first.
- Need thicker gravy?
Easy fix! Mix 2 spoons cornstarch with cold water till smooth. Stir into hot stew. Let it bubble 5 minutes. Want it even thicker? Do it again. Some folks smoosh some potatoes against the pot sides - works great! Or try instant potato flakes - adds body quick. You can also leave the lid off for the last hour. Just remember it thickens more as it cools, so don't overdo it.
- What's that butter thing?
'Monter au beurre' means finish with butter. Drop in cold butter pieces at the end and stir gently till they melt. Makes the sauce glossy and rich. Don't let it boil after - that breaks the sauce. Use real butter, not spread. Start with a little - you can add more. Some fancy restaurants do this with all their sauces. Makes everything look and taste better!
- How do I save leftovers?
Stew's even better next day! Let it cool first. Put in tight containers - good 3 days in fridge. For longer, freeze up to 3 months. Leave space in containers - it expands when frozen. Thaw in fridge overnight. Heat slow on stove or microwave, stirring now and then. Add splash of broth if it's thick. Some folks freeze in single portions - perfect for quick dinners later!
Some More Ideas
Like this stew? Try pot roast - same idea but keeps the meat whole. Or make beef barley soup when you want something lighter. Want fancy? Beef bourguignon uses wine to make it special.