Description

This Wholesome Crockpot Beef Stew is a comforting, slow-cooked classic featuring tender stew meat, hearty vegetables, and rich flavors from wine and beef stock. Perfect for a cozy meal, it melds together the savory notes of garlic, rosemary, and tomato concentrate with the sweetness of carrots and peas, cooked low and slow for a melt-in-your-mouth experience.

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

Fat and Aromatics

3-6 tablespoons olive oil
3 tablespoons chilled butter (split)
2 cups chopped yellow onions
4 minced garlic cloves

Liquids and Flavorings

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)

Vegetables and Herbs

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

Thickening Agent (Optional)

¼ cup cold water mixed with 3 tablespoons corn starch

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Instructions

Season Meat: In a bowl, combine stew meat with black pepper, garlic salt, celery salt, and flour. Toss until meat is evenly coated to prepare for browning.
Brown Meat: Heat 3-6 tablespoons olive oil and 1 tablespoon chilled butter in a large skillet over medium-high heat. Add the coated stew meat in batches to avoid overcrowding. Brown the meat on all sides to develop a flavorful crust, then transfer to the crockpot.
Sauté Aromatics: In the same skillet, add remaining 2 tablespoons butter. Sauté chopped onions and minced garlic until softened and translucent, about 5 minutes. Transfer to the crockpot with browned meat.
Deglaze Pan: Pour 1 cup cabernet sauvignon or merlot wine into the skillet to deglaze, scraping up browned bits from the pan. Let reduce for about 2-3 minutes, then add to the crockpot.
Add Liquids and Flavorings: To the crockpot, add 4 cups beef stock, 2 beef bouillon cubes, Worcestershire sauce, tomato concentrate, and optional gravy master drops for deeper color. Stir well to combine.
Add Vegetables and Herbs: Add chopped carrots, halved or quartered baby Yukon gold potatoes, bay leaves, and rosemary sprig to the crockpot. Stir gently to distribute ingredients evenly.
Cook Stew: Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours, until meat is tender and vegetables are cooked through.
Thicken Stew (Optional): About 30 minutes before serving, mix 3 tablespoons corn starch with ¼ cup cold water to create a slurry. Stir the slurry into the stew for a thicker consistency. Add frozen peas at this time and cook until heated through.
Final Seasoning and Serve: Remove bay leaves and rosemary sprig. Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or over mashed potatoes for a hearty meal.

Notes

Use chilled butter to prevent it from melting too quickly while sautéing onions and garlic.
Deglazing the pan with wine lifts flavorful browned bits, enriching the stew’s flavor.
The gravy master is optional but enhances the color and richness of the stew.
Adding peas at the end keeps their color vibrant and texture tender but not mushy.
For a thicker stew, use the corn starch slurry; omit this step if you prefer a thinner broth.
Stew meat can be replaced with chuck roast cut into cubes for a similar effect.