Description
This Wholesome Crockpot Beef Stew is a hearty, comforting dish perfect for a slow-cooked meal. Tender stew meat simmers with carrots, baby Yukon gold potatoes, onions, and garlic in a rich broth enhanced by red wine, Worcestershire sauce, and tomato concentrate. The stew is slowly cooked to deepen the flavors, resulting in a delicious and satisfying dish ideal for chilly days or anytime you need a warm, filling meal.
Ingredients
Scale
Meat and Seasoning
- 2 ½ pounds of stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Fats and Oils
- 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
- 2-3 drops gravy master (optional for deeper color)
- ¼ cup cold water mixed with 3 tablespoons corn starch (optional, for thickening)
Herbs
- 2 bay leaves
- 1 rosemary sprig
Instructions
- Prepare the Meat: Begin by seasoning the stew meat with black pepper, garlic salt, and celery salt. Then coat the meat evenly with flour to help create a thickened base for the stew and enhance browning.
- Brown the Meat: Heat 3-6 tablespoons of olive oil in a large skillet over medium-high heat. Brown the floured stew meat in batches, adding 1-2 tablespoons of chilled butter during the process to add richness. Browning seals in juices and builds deep flavor for the stew.
- Sauté Aromatics: In the same skillet, add the chopped yellow onions and minced garlic cloves. Sauté until softened and fragrant to develop the stew’s aromatic base.
- Deglaze with Wine: Pour in 1 cup of Cabernet Sauvignon or Merlot wine, scraping the bottom of the skillet to release any browned bits. This adds complexity and depth to the flavor.
- Transfer to Crockpot: Move the browned meat, sautéed onions, garlic, and wine mixture into your crockpot or slow cooker.
- Add Remaining Ingredients: To the crockpot, add 4 cups of beef stock, 2 beef bouillon cubes, 2 tablespoons Worcestershire sauce, 3 tablespoons tomato concentrate, chopped carrots, halved or quartered Yukon gold potatoes, bay leaves, and a rosemary sprig. Stir gently to combine all ingredients.
- Cook Low and Slow: Cover the crockpot and cook the stew on low heat for approximately 3 hours, or until the meat is tender and vegetables are cooked through. The long, slow cooking melds flavors and tenderizes the meat wonderfully.
- Add Peas and Thicken (Optional): About 15 minutes before serving, stir in 1 cup of frozen peas. If you prefer a thicker stew, slowly stir in a mixture of ¼ cup cold water and 3 tablespoons cornstarch. Continue cooking to thicken. Add 2-3 drops of gravy master if desired to enhance color richness.
- Final Seasoning and Serve: Remove the bay leaves and rosemary sprig. Taste the stew and adjust seasoning as needed, then serve warm for a comforting meal.
Notes
- Browning the meat before slow cooking is essential to develop a rich flavor.
- Using red wine adds acidity and depth to the stew; you can substitute with extra beef stock if preferred.
- The cornstarch slurry is optional but recommended if you like a thicker stew.
- Gravy master enhances the color but is not essential.
- Leftovers keep well in the refrigerator for 2-3 days and freeze beautifully for up to 3 months.
