Slow Cooker Beef Stew
"This traditional Beef Stew is the best Slow Cooker recipe for Fall and Winter. It's loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth...."
INGREDIENTS
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1/4 cup flour
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½ teaspoon black pepper
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½ teaspoon garlic salt
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½ teaspoon celery salt
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2 ½ pounds stew meat ((or Chuck roast))
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3-6 tablespoons olive oil
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3 Tablespoons cold butter (separated)
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2 cups yellow onion (diced)
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4 cloves garlic (minced)
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1 cup high-quality cabernet sauvignon (merlot works as well)
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4 cups beef broth
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2 tsp better than bouillon (or 2 beef bouillon cubes)
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2 Tablespoons Worcestershire Sauce
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3 Tablespoons Tomato Paste
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5 medium carrots (cut into ¼ inch cubes)
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1 lb. baby Yukon gold potatoes (halved or quartered)
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2 bay leaves
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1 large branch rosemary
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1 cup frozen peas
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1/4 cup Cold Water + 3 tablespoons Corn Starch (Optional)
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2-3 drops Kitchen Bouquet Browning + Seasoning Sauce
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