Description
This Wholesome Crockpot Beef Stew is a comforting and rich dish perfect for a hearty meal. Tender stew meat is slowly cooked with aromatic herbs, savory beef stock, and red wine, combined with fresh vegetables like carrots, potatoes, and peas, creating a flavorful, warming stew that’s easy to prepare in your slow cooker.
Ingredients
Scale
Meat and Seasoning
- 2 ½ pounds of stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Fats and Aromatics
- 3-6 tablespoons olive oil
- 3 tablespoons chilled butter (split)
- 2 cups chopped yellow onions
- 4 minced garlic cloves
Liquids and Flavor Enhancers
- 1 cup cabernet sauvignon or merlot wine
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
Vegetables and Herbs
- 5 medium carrots, chopped into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 rosemary sprig
- 1 cup frozen peas
Optional Thickening and Coloring
- ¼ cup cold water mixed with 3 tablespoons corn starch (optional)
- 2-3 drops gravy master (optional for deeper color)
Instructions
- Season and Flour the Meat: In a large bowl, season the stew meat with black pepper, garlic salt, and celery salt. Then toss the meat with flour until evenly coated to create a nice crust during browning.
- Braise the Meat: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, sear the floured meat pieces until browned on all sides. Remove the meat and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onions and garlic, cooking until softened and fragrant, about 5 minutes. This will build the stew’s base flavor.
- Deglaze with Wine: Pour in the red wine (cabernet sauvignon or merlot), scraping up browned bits from the pan, and simmer for 2-3 minutes to reduce slightly and concentrate flavor.
- Transfer to Crockpot: Place the browned meat, sautéed onions and garlic, carrots, potatoes, bay leaves, and rosemary sprig into the crockpot. Add beef stock, beef bouillon cubes, Worcestershire sauce, and tomato concentrate. Stir to combine all ingredients well.
- Slow Cook the Stew: Cover and cook on low for 7-8 hours or on high for 3-4 hours until the meat is tender and vegetables are cooked through.
- Add Peas and Thicken (Optional): About 30 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, mix the cold water with corn starch to create a slurry and stir it into the crockpot. Continue cooking until the stew thickens.
- Adjust Color and Serve: For a richer color, add 2-3 drops of gravy master if desired. Remove bay leaves and rosemary sprig. Taste and adjust seasoning before serving hot.
Notes
- Use good quality stew meat for best texture and flavor, preferably chuck or brisket.
- Red wine adds depth but can be substituted with additional beef stock if preferred.
- The gravy master is optional and only for enhancing color, it does not affect flavor significantly.
- Thickening the stew with cornstarch slurry is optional based on your desired consistency.
- Leftovers taste even better the next day as flavors meld.
