Description
This hearty Crock Pot Beef Stew is a comforting and flavorful dish perfect for chilly days. Slow-cooked with tender beef, fresh vegetables, and a rich broth enhanced by red wine and aromatic herbs, it delivers classic stew warmth with minimal effort. The stew is finished with peas and optional thickening for a luscious texture, making it an ideal family meal served with crusty bread.
Ingredients
Scale
Beef and Seasonings
- 2 ½ pounds stew meat (cut into 1–2 inch cubes)
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter, divided
Vegetables and Aromatics
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 5 medium carrots, cut into 1-inch chunks
- 1 lb baby Yukon gold potatoes, halved or quartered
- 1 cup frozen peas
Liquids and Flavorings
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 1/4 cup cold water + 3 tablespoons cornstarch (optional, for thickening)
- 2–3 drops Gravy Master (optional, for color and depth)
Herbs and Extras
- 2 bay leaves
- 1 sprig fresh rosemary
Instructions
- Season and sear the beef: Toss the stew meat with black pepper, garlic salt, celery salt, and flour until well coated. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, browning it on all sides to lock in flavor. Transfer the browned beef pieces to the crock pot.
- Sauté aromatics: In the same skillet, lower the heat and melt 1 tablespoon of butter. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute. Pour in the red wine to deglaze the pan, scraping up any browned bits for added flavor. Let the wine simmer for 2–3 minutes to reduce slightly.
- Assemble the stew: Pour the wine and aromatics mixture into the crock pot. Add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, chopped carrots, potatoes, bay leaves, and the rosemary sprig. Stir gently to combine all ingredients.
- Slow cook: Cover the crock pot and cook on low for 7–8 hours or on high for 4–5 hours, until the meat is tender and vegetables are cooked through.
- Finish the stew: Remove and discard the bay leaves and rosemary sprig. Stir in the frozen peas and the remaining 2 tablespoons of cold butter for richness. If a thicker consistency is desired, mix cornstarch with cold water to form a slurry and stir it into the crock pot. Continue cooking on high for an additional 15–20 minutes until thickened. Optionally, add 2–3 drops of Gravy Master to enhance color and depth.
- Serve: Give the stew a final stir, taste and adjust seasoning if necessary. Serve the beef stew hot, ideally with a side of crusty bread for dipping.
Notes
- For best flavor, sear the beef well to develop a rich crust before slow cooking.
- If you prefer a thicker stew, use the cornstarch slurry as directed in the last step.
- Gravy Master adds a deeper color and umami; it’s optional but recommended for presentation.
- Using a dry red wine such as cabernet sauvignon or merlot adds depth, but you can substitute with additional beef broth if avoiding alcohol.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust vegetables according to season or preference; parsnips or turnips can substitute for carrots or potatoes.
