Description
This Crock Pot Beef Stew recipe is a hearty, comforting dish featuring tender seared beef slow-cooked with vegetables, rich beef broth, and flavorful aromatics. Enhanced with red wine and savory seasonings, it’s perfect for a warming family meal.
Ingredients
Scale
Beef and Seasonings
- 2 ½ pounds stew meat (cut into 1–2 inch cubes)
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
Aromatics and Liquids
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
Vegetables and Herbs
- 5 medium carrots, cut into 1-inch chunks
- 1 lb baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup frozen peas
Optional Thickening and Enhancers
- ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)
- 2–3 drops Gravy Master (optional, for color and depth)
Instructions
- Season and sear the beef: Toss the stew meat with black pepper, garlic salt, celery salt, and flour until evenly coated. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, cooking until nicely browned on all sides. Transfer the browned beef to the crock pot.
- Sauté aromatics: In the same skillet, lower the heat and melt 1 tablespoon of butter. Add the diced onions and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Deglaze the pan by pouring in the red wine, scraping the bottom to lift any browned bits. Allow to simmer for 2–3 minutes to reduce slightly and concentrate the flavors.
- Assemble the stew: Pour the wine and onion mixture into the crock pot. Add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and the fresh rosemary sprig. Stir gently to combine all ingredients.
- Slow cook: Cover and cook on low heat for 7–8 hours or on high heat for 4–5 hours, until the meat is tender and vegetables are cooked through.
- Finish: Remove and discard the bay leaves and rosemary sprig. Stir in the frozen peas and the remaining 2 tablespoons of cold butter to enrich the stew. If you prefer a thicker stew, mix the cold water with cornstarch to create a slurry and stir it into the crock pot. Cook on high for an additional 15–20 minutes until thickened. Optionally add 2–3 drops of Gravy Master for enhanced color and depth.
- Serve: Stir the stew well, taste, and adjust seasoning with additional salt or pepper if needed. Serve hot, ideally accompanied by crusty bread to soak up the rich sauce.
Notes
- For optimal flavor, sear the beef in batches to avoid overcrowding the pan, which can steam the meat instead of browning it.
- You can substitute red wine with more beef broth if you prefer a non-alcoholic option.
- Adjust cooking time on the crock pot depending on your appliance’s heat settings.
- Gravy Master is optional but adds a nice color and umami depth to the stew; it can be found in most supermarkets.
- Leftovers taste even better the next day, making it a great make-ahead meal.
