This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. It’s the BEST Slow Cooker recipe for Fall and Winter.
Ingredients
- 2 ½ pounds stew meat see notes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup flour
- 3-6 tablespoons olive oil
- 3 Tablespoons cold butter separated
- 2 cups yellow onion diced
- 4 cloves garlic minced
- 1 cup high-quality cabernet sauvignon merlot works as well. See notes.
- 4 cups beef broth
- 2 tsp better than bouillon or 2 beef bouillon cubes
- 2 Tablespoons Worcestershire Sauce
- 3 Tablespoons Tomato Paste
- 5 medium carrots cut into chunks, about 1-inch
- 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 Corn Starch Optional
- 2-3 drops Gravy Master (Optional)- Adds an even richer darker color.
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