The weather here in North Texas this weekend turned brutal. It was 7 degrees F this morning, and the high didn’t get above 12. We’re in for at least two or three more days of this before the temps climb above freezing. So, what’s a person to do? We stay indoors, let the faucets drip so the water lines don’t freeze, and we cook hearty meals to keep us warm.
When I was young, my mom would usually make either a big pot of soup or stew for days like this. I’ve made both as well, but I had a desire for some good old-fashioned beef stew this time. And being that really good stew takes a long time to make, I decided to let my slow cooker do the work.
This is a classic recipe containing beef, potatoes, carrots, and peas, all cooked in a delicious sauce that’s thickened at the end to give us that look and feel that just says “home”. I hope you enjoy it.
Adapted from The Cozy Cook
Slow Cooker Beef Stew
Description
A classic stew with all the favorites - beef, potatoes, carrots, peas, and a rich sauce. Perfect for warming up on a cold wintry day.
Adapted from The Cozy Cook
Ingredients
Instructions
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Place cubed beef into a large mixing bowl. Sprinkle pepper, garlic powder, and celery salt over meat and toss to coat. Sprinkle flour over meat and toss again to coat.
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In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Working in batches, add the meat to the skillet, searing the outside of each piece for approximately 45 seconds per side (do not cook all the way through). Placed seared meat into a 6-quart or larger slow cooker. Add the remaining olive oil to the skillet halfway through searing the batches of meat.
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Melt the butter in the skillet, then add the onions and cook for approximately 5 minutes or until softened. Add the garlic and cook for one additional minute. Remove from heat and add a splash of the wine to deglaze the bottom of the skillet, scraping up the brown bits. Add the onion mixture to the slow cooker.
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Add all other ingredients except the peas, Kitchen Bouquet (if used), cornstarch, and water. Stir to mix thoroughly.
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Cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. Approximately 15 minutes before the end of cooking, add the peas and Kitchen Bouquet (if used). Combine the cornstarch and water to make a slurry, then mix into the slow cooker to thicken the sauce.
Servings 12
Serving Size 2 cups
- Amount Per Serving
- Calories 301kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 3.4g17%
- Cholesterol 65mg22%
- Sodium 542mg23%
- Potassium 320mg10%
- Total Carbohydrate 17.7g6%
- Dietary Fiber 2.7g11%
- Sugars 4.8g
- Protein 23.7g48%
- Calcium 45 mg
- Iron 3 mg
- Vitamin D 40 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The original recipe notes this makes 6 servings. As it almost completely fills a 6 quart slow cooker, each original serving would have been about a quart (4 cups). I have adjusted this to a more realistic serving size of 2 cups, making a total of 12 servings.
- The following can be mixed together as a substitute for the 1 cup of wine:
- 1/2 cup beef broth
- 1/2 cup grape juice
- 2 tablespoons red wine vinegar
- Baby carrots can be substituted for regular carrots; cutting them in half will approximate the size of the regular carrots.
- If baby Yukon Gold potatoes are not available, regular sized yellow or red potatoes can be used; just cut them into small cubes similar to the beef. Russet potatoes are not recommended as they will soften and break apart during cooking.
- Better than Bouillon is a bouillon paste that is comparable to bouillon cubes, but with a richer flavor and much less salt. It is my go-to for making beef, chicken, or vegetable broth on-the-fly. It can also be used as a flavor enhancer, as in this recipe.
- Kitchen Bouquet is a "browning sauce" that is often added to meats, gravies, and stews to enhance the color, while adding very little in flavor. Using it is entirely optional. The original version of this recipe called for a similar product named "Gravy Master".
- The original version of this recipe calls for an additional 2 tablespoons of butter to be added after cooking is finished. To quote the recipe: "Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called 'Monter au Beurre'."
