Easy Slow Cooker Beef Stew
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Irish
Author:
Grand View Beef
Servings
5
Prep Time
30 minutes
Cook Time
4 hours
I spent years trying to find a stew recipe that was easy enough for a weeknight but still rich and full of flavor—not watery or bland. This slow cooker version finally checks all the boxes. It’s hearty, simple, and a meal my whole family loved. We hope it becomes a favorite in your home too.
Ingredients
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2 pounds Grand View Beef Grass Fed Stew Meat (or cut a roast into 1" pieces)
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1/2 cup all-purpose flour
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2 tsp salt
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1 tsp ground black pepper
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1 tsp paprika
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4 Tbsp Grand View Grass Fed Beef Tallow or cooking oil, divided
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2 garlic cloves, minced
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1 yellow onion, diced
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2 tsp Worcestershire sauce
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3/4 cup dry red wine
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1 container Grand View Beef Bone Broth (or 14 oz beef broth)
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4 large russet potatoes, peeled and cut into 1" squares
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4 large carrots, sliced into rounds
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3/4 cup frozen peas
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1 Tbsp corn starch
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Optional: Fresh herbs (we like thyme)
Directions
Heat 2 Tbsp beef tallow in a large cast iron or stainless steel pan over medium-high heat. Add the onions and sauté until softened, about 5 minutes.
While the onions cook, combine the flour, salt, pepper, and paprika in a small bowl. Place half the mixture in a sealable bag. Add 1 pound of the stew meat, seal the bag, and shake to coat the beef.
Once the onions are softened, add garlic and sauté for about 1 minute, until fragrant.
Add the flour-coated beef to the pan and sear on all sides until browned. Transfer the browned meat, onions, and garlic to the slow cooker.
Place remaining flour mixture and the remaining stew meat into the bag, seal, and shake to coat. Add the remaining 2 Tbsp of beef tallow to the pan and repeat the searing process. Transfer the browned meat to the slow cooker.
Reduce heat to medium-low and pour the wine into the pan. Use a wooden spoon to scrape the brown bits from the bottom. Pour the wine and loosened bits into the slow cooker.
Add the beef broth and Worcestershire sauce to the slow cooker. Add any desired herbs or seasonings (we like to add fresh thyme sprigs). Cover and cook on high for two hours, or on low for four hours.
Remove lid and add potatoes and carrots. Gently stir to combine, cover, and continue cooking on high for 1.5 hours or on low for 3 hours.
About 30 minutes before serving, whisk together 1 Tbsp corn starch with 1 Tbsp cold water in a small bowl until smooth. Slowly stir the mixture into the stew to help thicken the broth.
Add the frozen peas, cover, and cook for an additional 30 minutes.