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.
Continue Reading in next page
ADVERTISEMENT
