Beef and Red Wine Slow-Cooker Stew
This quintessential winter dish simmers all day in the slow cooker, rewarding you at dinnertime with a savory, filling, and comforting meal.
Ingredients
- 1 - 1½ pounds (450-680g) stew meat
- 1 teaspoon kosher salt
- Several grinds black pepper
- ¼ cup (30g) flour
- 3 tablespoons (45g) unsalted butter
- 1 large yellow onion, roughly chopped
- 5 medium carrots, roughly chopped
- 2 cloves garlic, minced
- 1 cup (235mL) dry red wine
- 4 cups (1 liter) beef stock
- 1 tablespoon Worcestershire Sauce
- 2 pounds (900g) Yukon gold potatoes, halved or quartered
- 1 Bay leaf
- 1 cup (160g) frozen peas
- ½ cup milk (120mL) milk
- 3 tablespoons cornstarch
- Chopped Italian parsley (optional)
Step by Step Instructions
- Step 1
- Toss the beef with salt and pepper, then stir in the flour.
- Step 2
- Heat the butter over medium-high heat until foaming. Add the beef (in batches, if necessary), allowing to brown well on all sides. Add the onion, carrots, and garlic, and sauté for 2-3 minutes, allowing the vegetables to soften and become fragrant.
- Step 3
- Deglaze the pan with red wine and cook for several minutes or until thickened and reduced by about half. Transfer the contents of the pan to a slow-cooker and add the beef stock, Worcestershire sauce, potatoes, and bay leaf. Cook on low for 8 hours.
- Step 4
- Remove the bay leaf and stir in the frozen peas. Allow to simmer for 5 minutes.
- Step 5
- Whisk the cornstarch and milk together, and immediately add to the bubbling stew and stir. Allow to thicken* while it simmers. Taste, and correct seasoning. Garnish with freshly-chopped parsley if desired.For a thicker stew, you may add more milk and cornstarch (¼ cup milk + 1 tablespoon at a time).
