Description
A comforting and hearty crockpot beef stew loaded with tender stew meat, fresh vegetables, and rich flavors from wine and beef stock. This slow-cooked classic makes for an easy, satisfying meal perfect for chilly days.
Ingredients
Scale
Meat and Seasonings
- 2 ½ pounds 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
- 1/4 cup cold water mixed with 3 tablespoons corn starch (optional)
- 2-3 drops gravy master (optional for deeper color)
Herbs
- 2 bay leaves
- 1 rosemary sprig
Instructions
- Prepare the Meat: Season the stew meat evenly with black pepper, garlic salt, and celery salt. Coat the meat in flour to help thicken the stew later and create a flavorful crust during browning.
- Brown the Meat: Heat 3 to 6 tablespoons of olive oil in a large skillet over medium-high heat. Add half the chilled butter. Brown the floured meat in batches until well-seared on all sides. Transfer browned meat to the crockpot.
- Sauté Aromatics: In the same skillet, add the chopped onions and minced garlic with the remaining butter. Cook until softened and fragrant, about 5 minutes.
- Deglaze the Pan: Pour in 1 cup of cabernet sauvignon or merlot wine to deglaze the skillet, scraping up browned bits from the pan. Let wine reduce slightly for about 2-3 minutes.
- Combine Ingredients in Crockpot: Transfer the onion and wine mixture to the crockpot with the browned meat. Add beef stock, beef bouillon cubes, Worcestershire sauce, tomato concentrate, carrots, potatoes, bay leaves, and rosemary sprig. Stir well to combine all ingredients.
- Slow Cook the Stew: Cover the crockpot and cook on low for approximately 8 hours or on high for about 4-5 hours, until meat and vegetables are tender.
- Add Peas and Thicken Stew: About 15 minutes before serving, stir in the frozen peas. If a thicker stew is desired, mix the cold water and cornstarch, then add to the stew. Stir gently until stew thickens.
- Adjust Color and Seasoning: Optionally, add 2-3 drops of gravy master for a richer color. Remove bay leaves and rosemary sprig before serving. Adjust salt and pepper to taste.
- Serve Hot: Ladle the stew into bowls and enjoy this savory, wholesome meal.
Notes
- For a deeper flavor, brown the meat thoroughly in batches to avoid steaming.
- Using a full-bodied red wine enhances the richness of the stew.
- The optional cornstarch slurry helps achieve your preferred stew thickness, but can be omitted for a lighter broth.
- Gravy master is optional but adds a beautiful dark color without altering flavor significantly.
- Leftovers refrigerate well and often taste better the next day after flavors meld.
