Slow Cooker Beef Stew

No. The skillet step is just for browning the outside. The beef finishes cooking in the slow cooker with the rest of the stew.

The flour goes on after the seasonings and before searing, so it coats the meat as it browns. It also goes into the slow cooker with the beef.

Hold back the peas, the optional cornstarch mixture, and the last bit of cold butter. Those are added at the end so the peas don't overcook and the finish stays smooth.

Take out the bay leaves and the rosemary stem after the peas go in near the end of cooking.

You can use an equal amount of beef broth or red grape juice instead of wine, plus red wine vinegar. The vinegar adds the acidity used here for tenderizing.

Best cuts of Beef for Stew Chuck roasts -The best option. Aim for nicely marbled meat. It is preferred over other cuts because of the connective tissue, which makes it more tender. (Bonus: It's also a less expensive cut than other types.) Rump roasts Bottom rounds You can also season and sear a whole roast for about 8 minutes total, and then cut it into cubes. This results in less moisture loss, but there is also less surface area to season and add a seared texture to. 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. The acidity helps to break down and tenderize the meat. For an Irish twist on this recipe, use 1 cup of extra stout Guinness instead of wine. (And try my Corned Beef and Cabbage recipe next!) Storage Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Stove Top Method: Follow steps 1-3. After searing the meat, add the 1/2 cup wine (don’t use the full 1 cup) and let it bubble and reduce over medium heat until reduced by half (about 5 minutes). Resume with step 4. Then bring to a boil, and reduce to a simmer. Add the seared beef along with any juices from the plate. Cover partially and let it bubble very gently over medium-low heat for 1-2 hours, or until the potatoes are fork tender. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil. Add the peas during the last 10-15 minutes of cooking. From there, you can thicken with cornstarch if desired and/or swirl in cold butter as outlined in the recipe. Enjoy! Optional ingredient addition: Celery, green beans, parsnips, and sweet potatoes. This recipe is in The Cozy Cookbook on page 47 ! Nutritional information is an estimate and is per serving. This recipe makes 6 servings.