Description
This Wholesome Crockpot Beef Stew is a comforting and hearty dish perfect for a cozy meal. Tender stew beef is seasoned, seared, and slow-cooked with aromatic vegetables, rich red wine, and flavorful beef stock. Finished with fresh herbs and a touch of tomato concentrate, this stew delivers deep, savory flavors and nourishing ingredients that come together in a convenient slow cooker method.
Ingredients
Scale
Beef and Seasonings
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Cooking Fats
- 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 Flavor Enhancers
- 1 cup Cabernet Sauvignon or Merlot wine
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
- 1/4 cup cold water mixed with 3 tablespoons corn starch (optional, for thickening)
- 2-3 drops gravy master (optional for deeper color)
Herbs and Spices
- 2 bay leaves
- 1 rosemary sprig
Instructions
- Prepare and Season Beef: In a large bowl, combine the stew meat with black pepper, garlic salt, celery salt, and flour. Toss until the beef is evenly coated with the seasoning and flour to help create a flavorful crust during searing.
- Sear the Beef: Heat 3-6 tablespoons of olive oil in a large skillet over medium-high heat. Add half the chilled butter. Once melted and hot, sear the floured beef pieces in batches until browned on all sides. This step locks in flavor and enhances the stew’s richness.
- Sauté Aromatics: In the same skillet, add the chopped onions and minced garlic. Cook until the onions are softened and fragrant, about 3-5 minutes. This builds the stew’s aromatic base.
- Deglaze the Pan: Pour in 1 cup of Cabernet Sauvignon or Merlot wine to deglaze the skillet, scraping the bottom to loosen browned bits. Let the wine reduce slightly, intensifying the flavor.
- Transfer to Crockpot and Add Ingredients: Move the seared beef, sautéed onions, garlic, and wine into the crockpot. Add 4 cups beef stock, 2 beef bouillon cubes, Worcestershire sauce, tomato concentrate, carrots, potatoes, bay leaves, and rosemary sprig. Stir to combine all the elements evenly.
- Slow Cook the Stew: Cover and cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are cooked through. Slow cooking allows flavors to meld beautifully while tenderizing the meat.
- Add Peas and Thicken (Optional): About 15 minutes before serving, stir in 1 cup frozen peas. If a thicker stew is desired, mix 3 tablespoons corn starch with 1/4 cup cold water and add to the crockpot. Stir well and continue cooking for the remaining 15 minutes.
- Finish and Season: If desired, add 2-3 drops of gravy master to deepen the stew’s color. Remove bay leaves and rosemary sprig before serving. Taste and adjust seasoning with extra salt or pepper as needed.
- Serve: Ladle the warm stew into bowls and enjoy a comforting meal perfect for chilly days.
Notes
- Beef can be substituted with stew-grade lamb or pork for a different flavor profile.
- Chilling the butter before adding helps control the fat solids for better searing.
- For thicker stew, the cornstarch slurry is optional—stir carefully to avoid lumps.
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot for best depth of flavor.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
