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Slow Cooker Beef Stew

Slow cooker beef stew with tender beef and vegetables in a white ceramic bowl on bright white marble.
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Slow Cooker Beef Stew combines tender beef, potatoes, carrots, celery, mushrooms, and peas in a rich, savory gravy. Brown the beef and build the gravy first, then let the slow cooker do the rest. It makes a hearty, comforting dinner with crusty bread.

Ingredients

Scale

For the meat

  • 2 tablespoons oil
  • 1.5 pounds beef stewing meat, cut into chunks
  • 1 to 2 teaspoons salt
  • Black pepper, to taste
  • 2 tablespoons flour

For the gravy

  • 2 medium yellow onions, cut into wedges, about 2 cups
  • 2 cloves garlic, sliced
  • 2 teaspoons Italian seasoning
  • 4 tablespoons tomato paste
  • ¼ cup red wine, or use more beef broth
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon maple syrup

For the vegetables

  • 3 large waxy potatoes, peeled and cut into chunks
  • 4 large carrots, peeled and cut into chunks
  • 4 large celery sticks, trimmed and thickly sliced
  • ½ pound brown mushrooms, cleaned and quartered
  • ½ cup frozen peas

Instructions

  1. Brown the beef: Heat the oil in a large deep skillet over medium high heat. Season the beef with salt and pepper, toss with flour, and brown on all sides. Transfer it to a 5 to 6 quart slow cooker.
  2. Cook the onions: Add the onions and garlic to the skillet, adding a little more oil if needed. Cook until starting to soften, then stir in the Italian seasoning and tomato paste. Cook for about 1 minute, stirring, until fragrant.
  3. Make the gravy: Add the red wine and scrape up the browned bits from the skillet. Cook for about 1 minute, then stir in the beef broth, Worcestershire sauce, and maple syrup. Bring to a boil, then turn off the heat.
  4. Assemble the stew: Place the potatoes, carrots, celery, and mushrooms over the beef in the slow cooker. Carefully pour the hot gravy over everything, making sure some liquid reaches the bottom.
  5. Slow cook: Cover and cook on low for 8 hours or high for 4 hours. Stir in the frozen peas about 10 minutes before the cooking time ends. Taste and adjust the seasoning; leave the lid off for the final 10 to 15 minutes for thicker gravy.

Notes

  • Use more beef broth instead of red wine if preferred.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze for up to 3 months; potatoes may soften after freezing.
  • Reheat gently with a splash of broth until hot throughout.

Nutrition

Keywords: Slow Cooker Beef Stew

Find it online: https://cozyhomeplate.com/slow-cooker-beef-stew/