Description
A hearty and comforting crockpot beef stew with tender meat, vegetables, and a rich, savory broth infused with wine and herbs.
Ingredients
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons chilled butter (split)
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 1 cup cabernet sauvignon or merlot wine
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
- 5 medium carrots, chopped into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 rosemary sprig
- 1 cup frozen peas
- 1/4 cup cold water mixed with 3 tablespoons cornstarch (optional)
- 2–3 drops gravy master (optional)
Instructions
- Season the stew meat with black pepper, garlic salt, and celery salt, then coat evenly in flour.
- Heat olive oil in a skillet over medium-high heat and sear the beef in batches until browned on all sides. Transfer to the crockpot.
- In the same skillet, melt 1 tablespoon butter and sauté onions until softened. Add garlic and cook briefly, then deglaze the pan with wine, scraping up browned bits.
- Pour the onion and wine mixture into the crockpot with the beef.
- Add beef stock, bouillon cubes, Worcestershire sauce, tomato concentrate, carrots, potatoes, bay leaves, and rosemary.
- Cover and cook on low for about 3 ½ hours or until beef is tender.
- Stir in frozen peas during the last 15 minutes of cooking.
- If a thicker stew is desired, stir in the cornstarch slurry and cook for an additional 10–15 minutes until thickened.
- Finish with remaining butter for richness and add gravy master if using. Remove bay leaves and rosemary before serving.
Notes
- For deeper flavor, sear the meat well before adding to the crockpot.
- Wine can be substituted with additional beef stock if preferred.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 140 mg
