Slow Cooker Beef Stew
About this Recipe
A great flavor for fall and a traditional flavor that will be loved by all. Plus... it's something you can prep and forget in the slow cooker until it is dinner time!
Ingredients
Alternative(s):
20m
Prep
4h
Cook
6
Servings
About this Recipe
A great flavor for fall and a traditional flavor that will be loved by all. Plus... it's something you can prep and forget in the slow cooker until it is dinner time!
Ingredients
Alternative(s):
Preparation
Step 1
Cut meat into 1″ cubes if not pre-cut.
Step 2
Sprinkle beef with pepper, garlic salt, and celery salt. Toss. Add flour and toss again.
Step 3
Heat 3 tablespoons of olive oil in skillet over medium-high heat (or if using an instant pot, heat on skillet setting). Add the meat in batches and brown on each side for 45 seconds. Set aside.
Step 4
Reduce heat to medium and melt 1 tablespoon butter. Add onions and cook for 5 minutes until softened. Add garlic and cook for an additional minute. Add a splash of red wine and deglaze the pan.
Step 5
Transfer browned meat and cooked onions/garlic to the slow cooker.
Step 6
Add all remaining ingredients EXCEPT the peas, water/corn starch, and 2 tablespoons of butter.
Step 7
Cook on low for 7 1/2 to 8 hours or on high for 3 1/2 to 4 hours.
Step 8
Add the peas during the last 15 minutes of cooking.
Step 9
Remove the bay leaves and rosemary stem.
Step 10 (Optional)
Mix the cold water and corn startch with a whisk until combined. Slowly add to the slow cooker and stir to incorporate. It will continue to thicken as it sits.
Step 11 (Optional)
Turn off the heat and stir in 2 tablespoons of cold butter.