Description
This hearty Crock Pot Beef Stew recipe features tender chunks of seared beef simmered with aromatic vegetables, red wine, and savory seasonings. Slow-cooked to perfection, the stew is rich, flavorful, and perfect for a comforting meal any day of the week.
Ingredients
Scale
Beef and Seasoning
- 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
Cooking Fats and Aromatics
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
Liquids and Flavorings
- 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 for Thickening and Color
- 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 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, and sear the beef in batches until browned on all sides. Transfer the seared 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, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Deglaze the pan with red wine, scraping up the browned bits from the bottom, and let it simmer for 2–3 minutes.
- Assemble stew: Transfer the wine and onion mixture to the crock pot. Add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary into the crock pot, stirring gently to combine.
- Slow cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef and vegetables are tender and flavors have melded.
- Finish the stew: Remove and discard the bay leaves and rosemary sprig. Stir in the frozen peas and remaining 2 tablespoons of cold butter to add richness. For a thicker stew, mix cornstarch with cold water to create a slurry and stir it into the crock pot. Cook on high for another 15–20 minutes. Optionally, add 2–3 drops of Gravy Master to deepen the color and flavor.
- Serve: Stir the stew, taste and adjust seasoning if necessary. Serve hot with crusty bread or your favorite side to enjoy a comforting meal.
Notes
- Make sure to brown the beef well—it enhances the stew’s flavor depth significantly.
- Using cabernet sauvignon or merlot adds richness; for a non-alcoholic option, substitute with additional beef broth.
- The cornstarch slurry is optional but recommended if you prefer a thicker stew.
- Gravy Master is an optional ingredient that adds color and umami but can be omitted.
- Leftovers reheat well and develop even more flavor after a day.
