Best Beef Stew (Slow Cooker Recipe)

Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches. Do not overcrowd the pan or else the meat will not evenly brown. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker

Next add in beef broth, dry red wine or sub additional broth, tomato paste, Worcestershire sauce, vinegar, bay leaves, rosemary, thyme, salt and pepper. Stir together gently with the beef until just combined

Add in the garlic, onion, carrots and potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this low and slow so that the beef gets really tender and the flavors have time to meld together

Once the cooking time is complete, if you prefer a thicker stew, remove 1 cup of broth from the slow cooker and transfer to a medium sized bowl. Whisk in the ¼ cup of flour until there are no lumps. Add the mixture to the slow cooker and stir gently to combine

Add the frozen frozen peas to the slow cooker and cook uncovered on HIGH for 10-15 minutes until beef stew thicken up

Swirl in the cold butter until evenly combined

Remove the bay leaves. Serve immediately with toasted French bread, Focaccia Bread, Copycat Little Ceasars Crazy Bread Sticks, Corn Bread, crackers, or biscuits. Enjoy!