Description
Hearty, comforting Crockpot Beef Stew packed with tender meat, potatoes, carrots, and a rich red wine and beef broth – the perfect hands-off slow cooker dinner.
Ingredients
- 2½ pounds of stew meat
- ½ teaspoon each black pepper, garlic salt, celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons chilled butter (divided)
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 1 cup red wine (cabernet or merlot)
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
- 5 carrots, chopped into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved
- 2 bay leaves
- 1 rosemary sprig
- 1 cup frozen peas
- ¼ cup cold water + 3 tablespoons cornstarch (optional)
- 2–3 drops Gravy Master (optional)
Instructions
1. Cut beef into 1-inch cubes and season with black pepper, garlic salt, and celery salt. Toss with flour.
2. Heat oil in a skillet and brown beef in batches. Transfer to the slow cooker.
3. Sauté onions in butter, then add garlic. Deglaze with wine and transfer to slow cooker.
4. Add stock, bouillon, Worcestershire, tomato paste, carrots, potatoes, bay leaves, and rosemary. Cook on Low 7½–8 hours or High 3½–4 hours.
5. Add peas in the last 15 minutes. Remove herbs. Optionally, stir in cornstarch slurry to thicken.
6. Swirl in remaining cold butter before serving. Add Gravy Master for richer color, if desired.
Notes
For gluten-free, replace flour with cornstarch or arrowroot powder.
Substitute wine with beef stock or grape juice.
Store in the fridge for 4 days or freeze for up to 3 months.
Best served with crusty bread or mashed potatoes.
- Prep Time: 20-30 minutes
- Cook Time: 3½–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g