Slow Cooker Beef Stew

Slow Cooker Beef Stew

Submitted by Laura Bergman


  • 2 1/2 lbs. stew meat chuck roast (best or rump roasts or bottom roast)
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic salt
  • 1/2 tsp. celery salt
  • 3-6 Tbsp. olive oil
  • 3 Tbsp. cold butter separated
  • 2 cups yellow onion diced
  • 4 cloves garlic minced
  • 2 Tbsp. red wine vinegar
  • 5 cups beef broth
  • 2 beef bouillon cubes
  • 2 Tbsp. Worcestershire sauce
  • 3 Tbsp. tomato paste
  • 5 medium carrots cut into 1” chunks
  • 1 lb. baby Yukon gold potatoes quartered
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • 1/4 cup cold water + 3 Tbsp. corn starch optional


  • Cut meat into 1” cubes, discarding any fat (fat marbleized into meat is fine). Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Heat 3 Tbsp. olive oil over medium high heat. Add meat and brown each side for 45 seconds. Add more oil if needed. Transfer to a slow cooker. Reduce heat to medium and melt 1 Tbsp. 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 stew lots of good flavor. Transfer mixture to the slow cooker. Add all remaining ingredients except the peas, corn starch, and 2 Tbsp. butter. Cook on low for 7 1/2 to 8 hours or high for 3 1/2 to 4 hours, until vegetables are softened and potatoes are fork tender. Add peas during the last 15 minutes of cooking. Remove bay leaves and rosemary stem. Optional: To thicken, combine cold water with 3 Tbsp. cornstarch. Slowly add to the stew, stirring to incorporate. It will continue to thicken upon standing. Turn off the heat. Swirl in 2 Tbsp. cold butter for a smooth, velvety finish. Store in an air-tight container for up to 3 days or freeze for up to 3 months.