1Cut meat into 1-inch cubes, discard any large pieces of fat.
2Cut meat into 1-inch cubes, discard any large pieces of fat.
3Cut meat into 1-inch cubes, discard any large pieces of fat.
4Sprinkle beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
5Sprinkle beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
6Sprinkle beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
7Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker.
8Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker.
9Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker.
10Melt 1 Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants. Add a splash of wine to help loosen if necessary. Transfer to the Slow Cooker.
11Melt 1 Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants. Add a splash of wine to help loosen if necessary. Transfer to the Slow Cooker.
12Melt 1 Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants. Add a splash of wine to help loosen if necessary. Transfer to the Slow Cooker.
13Add all remaining ingredients except for the peas, corn starch, and 2 Tablespoons of cold butter.
14Add all remaining ingredients except for the peas, corn starch, and 2 Tablespoons of cold butter.
15Add all remaining ingredients except for the peas, corn starch, and 2 Tablespoons of cold butter.
16Cook on low for 8 hours or high for 4 hours, until the vegetables are softened and the potatoes are fork tender.
17Cook on low for 8 hours or high for 4 hours, until the vegetables are softened and the potatoes are fork tender.
18Cook on low for 8 hours or high for 4 hours, until the vegetables are softened and the potatoes are fork tender.
19Add the peas during the last 15 minutes of cooking.
20Add the peas during the last 15 minutes of cooking.
21Add the peas during the last 15 minutes of cooking.
22To thicken, combine 1/4 cup cold water + 3 Tablespoons corn starch and slowly stir it into the broth.
23To thicken, combine 1/4 cup cold water + 3 Tablespoons corn starch and slowly stir it into the broth.
24To thicken, combine 1/4 cup cold water + 3 Tablespoons corn starch and slowly stir it into the broth.
25Turn off heat and remove the bay leaves and rosemary stem.
26Turn off heat and remove the bay leaves and rosemary stem.
27Turn off heat and remove the bay leaves and rosemary stem.
28Add browning and seasoning sauce (optional)
29Add browning and seasoning sauce (optional)
30Add browning and seasoning sauce (optional)
Ingredients
2.5 pounds stew meat
2.5 pounds stew meat
2.5 pounds stew meat
0.5 teaspoon black pepper
0.5 teaspoon black pepper
0.5 teaspoon black pepper
0.5 teaspoon garlic salt
0.5 teaspoon garlic salt
0.5 teaspoon garlic salt
0.5 teaspoon celery salt
0.5 teaspoon celery salt
0.5 teaspoon celery salt
0.25 cup flour
0.25 cup flour
0.25 cup flour
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons cold butter
3 tablespoons cold butter
3 tablespoons cold butter
2 cups yellow onions, diced
2 cups yellow onions, diced
2 cups yellow onions, diced
4 cloves garlic, minced
4 cloves garlic, minced
4 cloves garlic, minced
1 cup cabernet sauvignon or merlot
1 cup cabernet sauvignon or merlot
1 cup cabernet sauvignon or merlot
4 cups beef broth
4 cups beef broth
4 cups beef broth
2 beef bouillon cubes
2 beef bouillon cubes
2 beef bouillon cubes
2 tablespoons Worcestershire Sauce
2 tablespoons Worcestershire Sauce
2 tablespoons Worcestershire Sauce
3 tablespoons tomato paste
3 tablespoons tomato paste
3 tablespoons tomato paste
5 medium carrots, cut into 1-inch chunks
5 medium carrots, cut into 1-inch chunks
5 medium carrots, cut into 1-inch chunks
1 lb baby Yukon gold potatoes, halved or quartered
1 lb baby Yukon gold potatoes, halved or quartered
1 lb baby Yukon gold potatoes, halved or quartered
2 bay leaves
2 bay leaves
2 bay leaves
1 sprig rosemary
1 sprig rosemary
1 sprig rosemary
1 cup frozen peas
1 cup frozen peas
1 cup frozen peas
0.25 cup Cold Water + Corn Starch
0.25 cup Cold Water + Corn Starch
0.25 cup Cold Water + Corn Starch
2 drops Gravy Master
2 drops Gravy Master
2 drops Gravy Master
Equipment
6-Quart Slow Cookerlarge skilletsilicone spatula
Tips
Handle the beef least amount possible for extra juicy, tender results.
Swirl in 2 Tablespoons of cold butter at the very end for a smooth, velvety finish. This is a technique that chefs use called “Monter au beurre”.
Optional ingredient additions include celery, green beans, parsnips, and sweet potatoes.
Red Wine Substitute: An equal amount of beef broth or red grape juice may be used instead of wine, along with 2 Tablespoons of Red Wine Vinegar.
For an Irish twist, use 1 cup of extra stout Guinness instead of wine.