Crockpot Beef Stew
A rich, slow-cooked beef stew prepared with browned stew meat, tender vegetables, red wine, beef stock, aromatic herbs, and a smooth buttery finish. This hearty dish develops deep flavor through searing, deglazing, and gentle crockpot cooking.
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Ingredients
- 1 cup Cabernet Sauvignon
- 2 bay leaves
- 2½ pounds beef stew meat trimmed as needed and cut into 1-inch cubes
- 3 tablespoons cornstarch
- 4 cups beef stock
- ½ teaspoon garlic salt
- 5 medium carrots peeled and sliced into ½-inch coins
- 3 to 6 tablespoons olive oil or another mild cooking oil such as canola
- 1 sprig fresh rosemary
- ¼ cup all-purpose flour
- 2 tablespoons Worcestershire sauce
- 3 tablespoons unsalted butter divided
- 1 pound Yukon Gold potatoes peeled and chopped into 1-inch pieces
- ½ teaspoon celery salt
- 2 beef bouillon cubes
- 1 cup frozen peas
- 4 garlic cloves freshly minced
- ¼ cup cold water
- 3 tablespoons tomato paste
- 2 cups yellow onions chopped
- ½ teaspoon black pepper preferably freshly ground
- 2 to 3 drops Gravy Master optional, for deeper color
Instructions
- Cut the beef into uniform 1-inch pieces, removing any large deposits of fat while leaving fine marbling intact.
- Season the beef evenly with black pepper, garlic salt, and celery salt. Toss thoroughly so the seasoning reaches all sides of the meat.
- Dust the seasoned beef with flour and turn the pieces until they are lightly and evenly coated.
- Warm 3 tablespoons of olive oil in a large skillet set over medium-high heat.
- Place the beef in the skillet in batches, keeping the pieces spaced apart to prevent crowding.
- Sear the beef for about 45 seconds on each side, adding additional oil as needed. Once browned, transfer the meat to the crockpot.
- Lower the skillet heat to medium and melt 1 tablespoon of the butter.
- Add the chopped onions and cook for about 5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1 additional minute, just until aromatic.
- Pour a small splash of the Cabernet Sauvignon into the skillet and scrape the browned bits from the bottom with a silicone spatula.
- Transfer the onion, garlic, and pan juices into the crockpot, making sure all loosened browned bits are included.
- Add the remaining ingredients to the crockpot except the peas, cornstarch, cold water, the remaining 2 tablespoons of butter, and the optional Gravy Master.
- Stir the stew ingredients together until well combined.
- Cover and cook on low for 7½ to 8 hours, or on high for 3½ to 4 hours, until the vegetables are tender and the potatoes can be pierced easily with a fork.
- During the final 15 minutes of cooking, stir in the frozen peas.
- Remove and discard the bay leaves and the rosemary stem.
- For a thicker consistency, whisk the cold water with the cornstarch until smooth to form a slurry.
- Gradually pour the slurry into the stew while stirring, then allow the stew to stand briefly so it can thicken.
- Turn off the heat once the stew reaches the desired texture.
- Stir in the remaining 2 tablespoons of cold butter to create a smooth, glossy finish. Add the optional Gravy Master for a richer color.
- Serve the crockpot beef stew hot.