Slow Cooker Beef Stew

Posted on by Earshot Presents

Serves 6. Prep Time: 20 mins Cook Time: 4 hrsTotal Time: 4 hrs 20 mins
INGREDIENTS
▢ 1/4 cup flour
▢ ½teaspoon black pepper
▢ ½teaspoon garlic salt
▢ ½teaspoon celery salt
▢ 2 ½pounds stew meat, see notes
▢ 3-6 tablespoons olive oil
▢ 3 tablespoons cold butter, separated
▢ 2 cups yellow onion, diced
▢ 4 cloves garlic, minced
▢ 1 cup high-quality cabernet sauvignon, merlot works as well. See notes.
▢ 4 cups beef broth
▢ 2 tsp Better Than Bouillon, or 2 beef bouillon cubes
▢ 2 Tablespoons Worcestershire Sauce
▢ 3 Tablespoons Tomato Paste
▢ 5 medium carrots, cut into ¼ inch cubes
▢ 1lb baby Yukon gold potatoes, halved or quartered
▢ 2 bay leaves
▢ 1 large branch rosemary
▢ 1 cup frozen peas
▢ 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
PREPARATION
  1. Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
  2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
  3. Heat 3 Tablespoons olive oil in a large skillet over medium high heat. Add the meat in batches, don’t overcrowd the pan). Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
  4. Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
  5. Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
  6. Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
  7. Add the peas during the last 15 minutes of cooking.
  8. Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
  9. Turn off the heat. Remove the bay leaves and rosemary stem. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.
Link to original recipe: https://bit.ly/3qSQilL
Notes:
  • Best cuts of Beef for Stew are Chuck roasts (the best option), Rump roasts, Bottom rounds
  • You can also season and sear a whole roast for about 8 minutes total, and then cut it into cubes. This results in less moisture loss, but there is also less surface area to season and add a seared texture to.
  • For an Irish twist on this recipe, use 1 cup of extra stout Guinness instead of wine.