Description
Crockpot Beef Stew is a savory dish that’s been simmered slowly, melding flavors from tender beef, vibrant vegetables, and aromatic spices.
Ingredients
Scale
- 2 pound beef chuck roast or stew meat
- 3 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- 3 tablespoon butter, divided
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon
- 4 cup beef broth
- 2 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 pound Yukon gold potatoes, peeled and cut into large chunks
- 3 large carrots, peeled and sliced into thick rounds
- 3 stalks celery, chopped
- 1 cup frozen peas
- 2 tablespoon cornstarch
- 2 tablespoon cold water
Instructions
- Season and coat the beef chunks in a large bowl with flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Heat olive oil and 2 tablespoon of butter in a large skillet over medium-high heat. Brown the beef in batches for 2 to 3 minutes on each side. Transfer the beef to your slow cooker.
- In the same skillet, melt the remaining tablespoon of butter. Add the diced onion and sauté for about 3 to 4 minutes until softened. Stir in the minced garlic and tomato paste, cooking for an additional minute.
- Pour in the dry red wine and scrape up the browned bits from the bottom of the skillet. Allow it to simmer for about 2 minutes before adding everything to the slow cooker.
- Add the browned beef chunks to the crockpot, then layer on the potatoes, carrots, and celery. Pour in the beef broth and Worcestershire sauce, gently stirring to combine. Tuck in the bay leaves, thyme, and rosemary.
- Cover the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
- In a small bowl, whisk together cornstarch and cold water until smooth. Stir this slurry into your stew and cook uncovered on HIGH for another 20 to 30 minutes.
- Remove and discard the bay leaves. Stir in the frozen peas and let the stew sit for about 5 minutes before serving.
Notes
Crockpot Beef Stew is wonderfully hearty and can stand alone, but pairing it with sides can elevate the meal. Consider serving it with crusty bread or cornbread.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg