Description
Slow Cooker Beef Stew is the ultimate comfort food, perfect for chilly evenings and family gatherings. This hearty dish features tender beef chunks simmered with vibrant vegetables in a rich, flavorful broth enhanced by red wine and spices. The slow cooking method allows all the ingredients to meld together beautifully, resulting in a satisfying meal that warms the soul. Whether you’re hosting a dinner party or enjoying a cozy night at home, this stew is guaranteed to impress and delight your taste buds.
Ingredients
Scale
- 2 ½ pounds stew meat
- 1 cup cabernet sauvignon (or merlot)
- 4 cups beef broth
- 5 medium carrots, cut into chunks
- 1 lb. baby Yukon gold potatoes, halved
- 2 cups diced yellow onions
- 4 cloves minced garlic
- 3 tablespoons tomato paste
- Olive oil and butter for sautéing
Instructions
- Cut the beef into 1-inch cubes and season with black pepper, garlic salt, celery salt, and flour.
- In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches for about 45 seconds on each side.
- In the same skillet, sauté onions and garlic until softened. Add a splash of wine to deglaze.
- Transfer browned beef, sautéed onions, garlic, wine, broth, carrots, potatoes, and seasoning to the slow cooker.
- Cook on low for 7½ to 8 hours or high for about 3½ to 4 hours until vegetables are fork-tender.
- Stir in frozen peas during the last 15 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg