Ingredients
Scale
- 2 ½ pounds stew meat, cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup all-purpose flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup non-alcoholic merlot or grape juice mixed with vinegar
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 5 medium carrots, cut into 1-inch chunks
- 1 lb. baby Yukon gold potatoes, halved
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup frozen peas
- 1/4 cup cold water mixed with 3 tablespoons cornstarch
- 2-3 drops Gravy Master
Instructions
- Cut the beef into 1-inch cubes and remove large pieces of hard fat.
- Season the beef with black pepper, garlic salt, and celery salt.
- Dust the meat lightly with flour.
- Heat olive oil in a skillet and brown the beef in batches on high heat.
- Transfer browned meat to the slow cooker.
- Add 1 tablespoon butter to the skillet and sauté onions and garlic until fragrant.
- Deglaze the skillet with the non-alcoholic wine mixture, scraping up brown bits.
- Add the onion mixture, beef broth, bouillon, Worcestershire sauce, tomato paste, vegetables, and herbs to the slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- Stir in the cornstarch slurry and frozen peas during the final 15 minutes of cooking to thicken the sauce.
Notes
- Ensure all ingredients are halal-friendly.
- The mixture for the deglazing step: combine 1 cup high-quality non-alcoholic red grape juice with 1 tablespoon of apple cider vinegar to mimic wine acidity.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25
- Cook Time: 480
- Category: Slow Cooker Beef
- Method: Slow Cooking
- Cuisine: American