1-Getting Started: First, gather all your items to make this Crockpot beef stew go smoothly. Start by trimming excess fat from 2 ½ pounds of stew meat and cutting it into 1-inch cubes. Chop 2 cups of yellow onions, mince 4 cloves of garlic, and cut 5 medium carrots into 1-inch chunks along with 1 pound of baby Yukon gold potatoes, halved or quartered. This step helps you stay organized and adapt for things like low-calorie options by using leaner cuts.

2-Preparation of Meat: Once prepped, season the meat with ½ teaspoon black pepper, ½ teaspoon garlic salt, and ½ teaspoon celery salt, then coat it with ¼ cup flour. This sets the base for rich flavors. Heating 3 to 6 tablespoons of olive oil in a skillet over medium-high heat is next, where you’ll sear the beef in batches for about 45 seconds per side to get that nice brown crust.

3-Building the Base: After searing, melt 1 tablespoon of the cold butter in the same skillet and cook the onions for 5 minutes until they soften. Add the minced garlic and cook for another minute, then deglaze with a splash of your chosen wine or substitute to loosen those tasty bits. Transfer everything to the slow cooker for that layered flavor.

4-Cooking in Slow Cooker: Now, add in the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir it all together gently. Cover and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours until everything is tender.

5-Finishing Touches: In the last 15 minutes, stir in the frozen peas. If you want it thicker, mix ¼ cup cold water with 3 tablespoons cornstarch and add it in, cooking a bit longer. Finally, swirl in the remaining 2 tablespoons of cold butter for a smooth finish, and add a couple of drops of browning sauce if you like a deeper color. Let it rest before serving over rice or bread for a complete meal.