This slow cooker beef stew is rich, hearty, and packed with tender beef, potatoes, and carrots in a deeply flavorful broth.

2 ½ pounds beef stew meat (chuck or bottom round), cut into 1-inch cubes

½ teaspoon black pepper

½ teaspoon garlic salt

½ teaspoon celery salt

¼ cup all-purpose flour

3–6 tablespoons olive oil

3 tablespoons cold unsalted butter, divided

2 cups yellow onions, diced

4 cloves garlic, minced

5 cups low-sodium beef broth

2 beef bouillon cubes

2 tablespoons Worcestershire sauce

3 tablespoons tomato paste

5 medium carrots, chopped into 1-inch chunks

1 pound baby Yukon gold potatoes, halved or quartered

2 bay leaves

1 sprig fresh rosemary

1 cup frozen green peas

¼ cup cold water + 3 tablespoons cornstarch (optional)

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1. Pat beef dry, trim excess fat, and toss with pepper, garlic salt, and celery salt. Coat with flour.

2. Heat olive oil in a skillet over medium-high heat. Brown beef in batches and transfer to slow cooker.

3. Melt 1 tablespoon butter in skillet. Cook onions 5 minutes, add garlic 1 minute. Deglaze with broth and transfer.

4. Add remaining broth, bouillon, Worcestershire, tomato paste, carrots, potatoes, bay leaves, and rosemary.

5. Cook on low 7½–8 hours or high 3½–4 hours.

6. Add peas in last 15 minutes. Stir in cornstarch slurry if thickening.

7. Swirl in remaining butter, discard herbs, and serve.

For added depth, substitute 1 cup broth with dry red wine.

Stew thickens as it rests.

Store refrigerated up to 4 days.