Description
This Wholesome Crockpot Beef Stew is a hearty and comforting dish perfect for chilly days. Tender stew meat is slow-cooked with vegetables, aromatic herbs, and a rich blend of wine and beef stock, resulting in a flavorful and satisfying meal that serves four.
Ingredients
Scale
Meat and Seasoning
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Fats and Oils
- 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 Flavorings
- 1 cup cabernet sauvignon or merlot wine
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
- ¼ cup cold water mixed with 3 tablespoons corn starch (optional)
- 2–3 drops gravy master (optional, for deeper color)
Herbs and Spices
- 2 bay leaves
- 1 rosemary sprig
Instructions
- Prepare the Meat: Pat the stew meat dry and season evenly with black pepper, garlic salt, and celery salt. Then, dust the meat lightly with flour to help with browning and to thicken the stew later.
- Brown the Meat: Heat 3 to 6 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches to avoid overcrowding, and brown all sides until a rich color develops. Remove meat and set aside.
- Sauté Onions and Garlic: In the same skillet, add half of the chilled butter and sauté the chopped onions until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Deglaze with Wine: Pour in 1 cup of cabernet sauvignon or merlot wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce slightly for 2-3 minutes.
- Transfer to Crockpot: Add the browned meat, sautéed onions and garlic, beef stock, beef bouillon cubes, Worcestershire sauce, tomato concentrate, carrots, potatoes, bay leaves, and rosemary sprig into the crockpot. Stir to combine.
- Cook Low and Slow: Cover and cook on low setting for approximately 3 to 4 hours, or until the meat is tender and vegetables are cooked through.
- Final Touches: About 15 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, mix the corn starch with cold water and add it slowly, stirring until the stew reaches desired thickness. Optionally, add 2-3 drops of gravy master for a richer color.
- Serve: Remove bay leaves and rosemary sprig before serving. Ladle the stew into bowls and enjoy your warm, wholesome meal.
Notes
- For a deeper, richer flavor, allow the stew to rest for a few hours or overnight in the refrigerator and reheat before serving.
- You can substitute baby Yukon gold potatoes with red potatoes or Russets as preferred.
- Adjust the consistency with beef stock or cornstarch slurry depending on your preferred stew thickness.
- To make the stew gluten-free, ensure the flour used to dust the meat is a gluten-free variant.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
