Description
A hearty and comforting crockpot beef stew slow-cooked to tender perfection with flavorful vegetables, wine, and rich seasonings, making it an ideal meal for cozy gatherings.
Ingredients
Scale
Beef and Seasonings
- 2 ½ pounds of stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons chilled butter (split)
Vegetables and Aromatics
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 5 medium carrots, chopped into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved or quartered
- 1 cup frozen peas
Liquids and Broth
- 1 cup cabernet sauvignon or merlot wine
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
- 1/4 cup cold water mixed with 3 tablespoons corn starch (optional, for thickening)
- 2-3 drops Gravy Master (optional, for a deeper color)
Herbs
- 2 bay leaves
- 1 rosemary sprig
Instructions
- Season and flour the beef: In a large bowl, season the stew meat evenly with black pepper, garlic salt, and celery salt. Then, toss the meat with the 1/4 cup of flour to coat all pieces lightly; this will help thicken the stew later.
- Sear the beef: Heat 3-6 tablespoons of olive oil and 1 tablespoon of chilled butter in a large skillet over medium-high heat. Brown the floured stew meat in batches, making sure not to overcrowd the pan. Sear until each side is deeply browned. Transfer the browned meat to the crockpot.
- Sauté onions and garlic: In the same skillet, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant, about 5 minutes, adding the remaining butter as needed. Then add this mixture to the crockpot.
- Deglaze the pan: Pour the cup of cabernet sauvignon or merlot wine into the skillet to deglaze, scraping up browned bits from the bottom. Allow the wine to reduce slightly for 2-3 minutes, then pour the wine into the crockpot.
- Add liquids and seasonings: Into the crockpot, add 4 cups beef stock, 2 beef bouillon cubes, 2 tablespoons Worcestershire sauce, and 3 tablespoons tomato concentrate. Stir gently to combine.
- Add vegetables and herbs: Incorporate the chopped carrots, baby Yukon gold potatoes, bay leaves, and rosemary sprig into the crockpot. Stir all ingredients to distribute evenly.
- Cook the stew: Set the crockpot to low and cook the stew for 8 to 10 hours, or on high for 4 to 6 hours, until the meat is tender and vegetables are cooked through.
- Thicken the stew (optional): About 30 minutes before serving, remove bay leaves and rosemary sprig. Stir the 1/4 cup cold water mixed with 3 tablespoons corn starch into the stew to thicken. Add the frozen peas at this time to heat through without overcooking.
- Adjust color and serve: Optionally, add 2-3 drops of Gravy Master to deepen the stew’s color. Taste and adjust seasoning as needed. Serve hot and enjoy your wholesome crockpot beef stew.
Notes
- You can substitute red wine with additional beef stock if preferred or to keep recipe kid-friendly.
- For a richer flavor, searing the meat before slow cooking is essential and adds depth to the stew.
- Adding frozen peas at the end preserves their texture and color.
- Using a slurry of corn starch and cold water helps thicken the stew without lumps.
- Gravy Master enhances color but can be omitted if unavailable or to reduce sodium.
