Crockpot Beef Stew (Print Version)
Tender beef slow-cooked with potatoes, carrots and red wine for a rich, comforting meal that's perfect for any occasion.
# Ingredients:
→ Meat
01 -
2 ½ pounds beef stew meat, cut into 1-inch cubes
→ Seasonings
02 -
½ teaspoon black pepper
03 -
½ teaspoon garlic salt
04 -
½ teaspoon celery salt
05 -
¼ cup all-purpose flour
06 -
2 bay leaves
07 -
1 rosemary sprig
08 -
2-3 drops gravy master (optional)
→ Base Ingredients
09 -
3-6 tablespoons olive oil
10 -
3 tablespoons butter, chilled and divided
11 -
2 cups yellow onions, chopped
12 -
4 cloves garlic, minced
13 -
1 cup cabernet sauvignon or merlot wine
14 -
4 cups beef stock
15 -
2 beef bouillon cubes
16 -
2 tablespoons worcestershire sauce
17 -
3 tablespoons tomato concentrate
→ Vegetables
18 -
5 medium carrots, chopped into 1-inch pieces
19 -
1 pound baby yukon gold potatoes, halved or quartered
20 -
1 cup frozen peas
→ Thickener
21 -
3 tablespoons cornstarch mixed with ¼ cup cold water (optional)
# Steps:
01 -
Cut meat into 1-inch cubes, removing excess fat but keeping marbled fat. Season beef with black pepper, garlic salt, and celery salt, tossing thoroughly. Sprinkle flour over the meat and toss again until evenly coated.
02 -
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown the meat cubes for about 45 seconds per side, adding more oil as needed. Transfer browned meat to the slow cooker.
03 -
Reduce skillet heat to medium and melt 1 tablespoon butter. Add chopped onions and cook for 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Pour in a splash of wine to deglaze the pan, scraping up browned bits with a silicone spatula. Transfer mixture to the slow cooker.
04 -
Add remaining ingredients to the slow cooker except peas, cornstarch mixture, and 2 tablespoons of butter. Stir to combine all components thoroughly.
05 -
Cover and cook on low for 7½-8 hours or on high for 3½-4 hours, until vegetables are softened and potatoes are fork-tender.
06 -
During the last 15 minutes of cooking, add frozen peas. Remove bay leaves and rosemary stem. For a thicker consistency, slowly stir in the cornstarch slurry while mixing gently.
07 -
Turn off heat once desired consistency is reached. Swirl in remaining 2 tablespoons of cold butter (Monter au Beurre technique) for a silky texture. Optionally add gravy master for deeper color. Serve hot.
# Notes:
01 -
The slow cooking process allows the flavors to meld together while tenderizing the beef.
02 -
For best results, choose well-marbled beef chuck for richer flavor.
03 -
This stew tastes even better the next day as flavors continue to develop.