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

½ teaspoon black pepper

½ teaspoon garlic salt

½ teaspoon celery salt

¼ cup flour

3–6 tablespoons olive oil

3 tablespoons cold butter, divided

2 cups diced yellow onions

4 cloves garlic, minced

1 cup red wine (Cabernet Sauvignon or Merlot) – see notes for substitutes

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 or quartered

2 bay leaves

1 sprig rosemary

1 cup frozen peas

¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)

2–3 drops Gravy Master (optional, for darker color)

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Prepare the Beef: Trim any large fat pieces. Toss beef cubes with black pepper, garlic salt, celery salt, and flour until evenly coated.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef in batches, 45 seconds per side, until lightly browned. Transfer to slow cooker.
Cook Aromatics: Reduce heat to medium. Melt 1 tablespoon of butter, sauté onions for 5 minutes until softened. Add garlic for 1 minute. Deglaze pan with a splash of wine, scraping up browned bits, then transfer mixture to slow cooker.
Add Remaining Ingredients: Stir in carrots, potatoes, tomato paste, Worcestershire sauce, beef broth, bouillon cubes, bay leaves, and rosemary. Cover and cook on low for 7.5–8 hours, or high for 3.5–4 hours.
Finish with Peas and Thickener: Add peas during the last 15 minutes. For thicker stew, combine cold water and cornstarch, stir in slowly. Remove bay leaves and rosemary.

Optional Butter Finish: Swirl in remaining cold butter for a velvety finish. Add Gravy Master if desired for a richer color.

Beef Cuts: Chuck roast is ideal for tenderness and flavor; rump roast and bottom round are also good.
Wine Substitute: Replace wine with beef broth or red grape juice and 2 tablespoons red wine vinegar. For an Irish twist, use 1 cup of stout beer.
Optional Veggies: Celery, parsnips, green beans, or sweet potatoes can be added for variety.
Monter au Beurre: Stirring in cold butter at the end creates a smooth, rich texture.