Go Back
–+ servings
a bowl of Slow Cooker Beef Stew

Rich and Delicious Slow Cooker Beef Stew

Author: Jo-Anna Rooney
This classic recipe for Slow Cooker Beef Stew is rich and delicious! With tender chunks of beef, vegetables and a flavourful gravy, this is a must-make! Cook on LOW for 4.5 hours, or on HIGH for 8 hours.
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings6

Ingredients
  

  • 3 tbsp oil (vegetable oil or olive oil)
  • 2 lbs stew meat (beef chuck, chuck roast)
  • 1/2 tsp seasoning salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic salt
  • 1/4 cup all purpose flour
  • 1 large onion, diced
  • 1 large carrots, diced
  • 1 celery stalk, diced
  • 1 clove garlic, minced
  • 1/2 cup red wine (merlot or cabernet) (see notes for substitutions)
  • 2 - 284 mL cans consommé (or 1 L beef broth)
  • 1 tbsp Worcestershire sauce
  • 1/4 cup tomato paste (see notes for alternatives)
  • 2 bay leaves
  • 2 large carrots, cut into 1-inch chunks
  • 1 large celery stalks, cut into 1-inch chunks
  • 3 large potatoes, cut into 1-inch chunks
  • 1 cup frozen peas

Instructions
 

  • Cut the 2 lbs stew meat into 1 inch chunks. Pat dry and set aside.
  • In a large skillet warm up 3 tbsp oil.
  • Then in a shallow bowl combine 1/2 tsp seasoning salt, 1/4 tsp ground black pepper, 1/4 tsp garlic salt1/4 cup all purpose flour. Mix well.
  • Dredge the seasoned stew meat in the seasoned flour mixture. Shake off any excess flour.
  • Add the seasoned beef to the skillet and brown it in small batches (to avoid crowding).
  • Repeat until all of the stew meat is browned. The meat is only to be browned, not cooked all the way through. If you need more oil, feel free to add it.
  • When the meat is browned transfer it to a bowl or plate to rest, and set aside.
  • In the same skillet that was used to brown the meat, if needed add 1 tbsp oil, and sauté: 1 large onion, diced 1 large carrots, diced1 celery stalk, diced; and 1 clove garlic, minced. Make sure to stir up all the brown bits on the bottom of the pan (this is where all the good flavour comes from!)
  • Now add the browned beef and sautéed mix to a slow cooker.
  • Add 1/2 cup red wine (merlot or cabernet); 2 - 284 mL cans consommé; 1 tbsp Worcestershire sauce; 1/4 cup tomato paste 2 bay leaves. Mix well.
  • Now add2 large carrots, cut into 1-inch chunks, 1 large celery stalks, cut into 1-inch chunks and 3 large potatoes, cut into 1-inch chunks.
  • Cover and cook on low for 8 hours or high for 4.5 hours. The stew is ready when the meat is tender and the veggies are cooked.
  • About 10 minutes before the stew is done stir in 1 cup frozen peas.
  • If once the stew is done cooking you find that the gravy is too liquidy, add 1-2 tbsp of kneaded butter. Kneaded butter is equal parts flour and butter, mixed into a paste. Stir that paste into the stew until the gravy thickens.
Keyword beef stew, crockpot beef stew, slow cooker beef stew
Did you try this recipe?Follow and tag @ourtastykitchenblog on Pinterest so we can see what you've made!