Description
Discover how to make a delicious Slow Cooker Beef Stew that is hearty, comforting, and perfect for chilly nights. Get the recipe now!
Ingredients
- 2 ½ pounds (1134 g) beef stew meat
- 1/2 teaspoon EACH: black pepper, garlic salt, celery salt
- 1/4 cup (30 g) flour
- 3-6 tablespoons (45-90 ml) olive oil
- 3 tablespoons (42 g) vegetable oil, divided
- 2 cups (480 ml) yellow onions, diced
- 4 cloves garlic, minced
- 4 cups (960 ml) beef broth
- 2 beef bouillon cubes
- 2 tablespoons (30 ml) Worcestershire Sauce
- 3 tablespoons (45 g) tomato paste
- 5 medium carrots, cut into 1-inch chunks
- 1 lb. (454 g) baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup (160 g) frozen peas
- 1/4 cup (60 ml) Fruit Juice + 3 tablespoons (23 g) Corn Starch, Optional
- 2-3 drops Gravy Master, *Optional*- Adds a richer, darker color.
Instructions
- Slice the beef into cubes about an inch in size, removing any large fat pieces, though the marbled fat can remain.
- Season the beef with black pepper, garlic salt, and celery salt, then mix to coat evenly. Dust the meat with flour and mix once more.
- Warm 3 tablespoons of olive oil in a large pan over medium-high heat. Sear the meat in batches, ensuring not to crowd the pan, for 45 seconds per side. Add more oil if the pan dries out. Move the browned meat to the slow cooker.
- Lower the heat to medium and melt 1 tablespoon of vegetable oil. Sauté the onions for 5 minutes, then add the garlic and cook for an additional minute. Pour in a splash of grape juice and use a spatula to scrape up the brown bits from the pan, enhancing the stew’s flavor. Place the onion and garlic mixture into the slow cooker.
- Combine all other ingredients in the slow cooker, except for the peas, cornstarch blend, and 2 tablespoons of cold vegetable oil.
- Set the cooker to low for 7½ to 8 hours or high for 3½ to 4 hours, until the veggies are soft and the potatoes can be easily pierced with a fork.
- Incorporate the peas in the final 15 minutes of cooking. Take out the bay leaves and rosemary stem once done.
- To thicken the stew, mix ¼ cup of cold fruit juice with 3 tablespoons of cornstarch and gradually stir it into the stew. It will thicken as it sits.
- Switch off the slow cooker. Stir in 2 tablespoons of cold vegetable oil to achieve a rich, smooth texture. Optionally, add a few drops of Gravy Master for a deeper color.
Notes
- For a gluten-free option, use cornstarch or rice flour instead of regular flour.
- Enhance the flavor by deglazing the pan with before adding grape juice.
- To thicken the stew, add a fruit juice and cornstarch blend towards the end of cooking.
