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Wholesome Crockpot Beef Stew

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A hearty and comforting beef stew filled with tender meat and vibrant vegetables, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Beef Preparation
  • 2.5 pounds stew meat Pat dry before seasoning
  • 1/2 teaspoon black pepper For seasoning
  • 1/2 teaspoon garlic salt For seasoning
  • 1/2 teaspoon celery salt For seasoning
  • 1/4 cup flour To coat the meat
  • 3-6 tablespoons olive oil For browning the meat
  • 3 tablespoons chilled butter Split for sautéing
Vegetables and Flavorings
  • 2 cups chopped yellow onions Sauté until translucent
  • 4 cloves minced garlic Add to sauté
  • 1 cup cabernet sauvignon or merlot wine To deglaze the skillet
  • 4 cups beef stock For the broth
  • 2 cubes beef bouillon Enhance flavor
  • 2 tablespoons Worcestershire sauce For depth of flavor
  • 3 tablespoons tomato concentrate For richness
Root Vegetables and Herbs
  • 5 medium carrots, chopped into 1-inch pieces For sweetness and texture
  • 1 pound baby Yukon Gold potatoes, halved or quartered Heartiness of the stew
  • 1 sprig rosemary Add for aroma
  • 1 cup frozen peas Add during last 30 minutes
Thickening and Color (optional)
  • 1/4 cup cold water mixed with 3 tablespoons cornstarch For thickening the stew
  • 2-3 drops gravy master For deeper color

Method
 

Preparation
  1. Pat the stew meat dry and season with black pepper, garlic salt, and celery salt. Lightly coat with flour.
  2. Heat olive oil over medium-high heat in a skillet. Brown the floured stew meat in batches, then transfer to the crockpot.
  3. In the same skillet, melt chilled butter, then sauté onions and garlic until translucent.
  4. Pour in the wine, scrape the skillet base, and simmer for 2-3 minutes before adding to the crockpot.
Cooking
  1. Add beef stock, bouillon cubes, Worcestershire sauce, and tomato concentrate to the crockpot. Stir to combine.
  2. Add chopped carrots, halved potatoes, bay leaves, and rosemary sprig. Mix gently.
  3. Cover and cook on low for 8 hours or on high for about 4 hours until tender.
  4. In the last 30 minutes, add frozen peas. For a thicker stew, stir in the cornstarch mixture and gravy master.
  5. Remove bay leaves and rosemary sprig before serving.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 8gSodium: 850mgFiber: 5gSugar: 5g

Notes

Serve hot, garnished with fresh herbs like parsley, and pair with crusty bread or over rice/mash potatoes. Store in an airtight container for up to 3 days, or freeze for 3 months.
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