Go Back

Slow Cooker Beef Stew

Slow Cooker Beef Stew is a hearty dish with tender beef and vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 2 ½ pounds beef stew meat
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt
  • 1/4 cup flour
  • 3 –6 tablespoons olive oil
  • 3 tablespoons cold butter divided
  • 2 cups yellow onions diced
  • 4 cloves garlic minced
  • 1 cup non-alcoholic red grape juice or beef broth instead of wine
  • 4 cups beef broth
  • 2 beef bouillon cubes
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 5 medium carrots cut into chunks
  • 1 lb baby Yukon gold potatoes halved or quartered
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 1/4 cup cold water + 3 tablespoons cornstarch optional

Instructions
 

  • Cut beef into 1-inch cubes and remove excess fat.
  • Season with black pepper, garlic salt, and celery salt.
  • Toss beef with flour until evenly coated.
  • Heat olive oil in a skillet over medium-high heat.
  • Brown the beef in batches, about 45 seconds per side. Transfer to slow cooker.
  • In the same pan, melt 1 tablespoon butter and cook onions for 5 minutes.
  • Add garlic and cook for 1 minute.
  • Pour in grape juice or broth and scrape up browned bits.
  • Transfer mixture to the slow cooker.
  • Add remaining ingredients except peas, cornstarch mixture, and remaining butter.
  • Cook on low for 7½–8 hours or high for 3½–4 hours.
  • Add peas during the last 15 minutes.
  • Optional: Stir in cornstarch mixture to thicken.
  • Turn off heat and swirl in remaining butter for a smooth finish.
  • This Slow Cooker Beef Stew is best served hot with crusty bread or on its own as a complete meal.

Notes

  • Replace wine with grape juice or broth for a halal version