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