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Wholesome Crockpot Beef Stew Recipe

Wholesome Crockpot Beef Stew Recipe
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★★★★★

5.3 from 11 reviews

A hearty and flavorful crockpot beef stew featuring tender stew meat, fresh vegetables, and a rich, savory broth enhanced with red wine and herbs. Perfect for a comforting meal, this slow-cooked dish develops deep flavors and a velvety finish thanks to a simple butter swirl technique.

Ingredients

Scale

Beef and Seasonings

  • 2 ½ pounds stew meat, cut into 1-inch cubes
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ¼ cup flour
  • 3–6 tablespoons olive oil
  • 3 tablespoons chilled butter, divided

Vegetables and Aromatics

  • 2 cups chopped yellow onions
  • 4 garlic cloves, minced
  • 5 medium carrots, chopped into 1-inch pieces
  • 1 pound baby Yukon gold potatoes, halved or quartered
  • 1 cup frozen peas

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 bay leaves
  • 1 rosemary sprig
  • ¼ cup cold water mixed with 3 tablespoons corn starch (optional, for thickening)
  • 2–3 drops Gravy Master (optional, for deeper color)

Instructions

  1. Prepare and Season the Meat: Cut the stew meat into 1-inch cubes, removing any large chunks of fat but keeping marbled fat intact. Generously season with black pepper, garlic salt, and celery salt, then sprinkle with flour and toss to coat all pieces evenly.
  2. Sear the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meat cubes in batches to avoid crowding, browning each side for about 45 seconds. Add more oil if needed. Once browned, transfer the meat to the slow cooker.
  3. Sauté the Onions and Deglaze the Pan: Lower heat to medium and melt 1 tablespoon butter in the skillet. Add chopped onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant. Pour a splash of wine into the pan and use a spatula to scrape up browned bits. Transfer this mixture into the slow cooker with the meat.
  4. Cook the Stew: Add to the slow cooker the carrots, potatoes, beef stock, bouillon cubes, Worcestershire sauce, tomato concentrate, bay leaves, rosemary sprig, and any remaining olive oil or butter except for 2 tablespoons butter and peas. Stir everything together. Cover and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until vegetables are tender and potatoes are fork-soft.
  5. Add Final Ingredients and Thicken: In the last 15 minutes, add the frozen peas. Remove bay leaves and rosemary sprig. For thicker stew, gradually stir in the cornstarch slurry made from ¼ cup cold water mixed with 3 tablespoons cornstarch. Allow the stew to thicken while resting.
  6. Finish and Serve: Turn off the heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety texture (Monter au Beurre technique). Optionally add 2-3 drops of Gravy Master for richer color. Serve the stew hot and enjoy.

Notes

  • For best flavor, brown the meat in batches to avoid steaming.
  • Use a good quality red wine like Cabernet Sauvignon or Merlot for depth.
  • The cornstarch slurry is optional but recommended if you prefer a thicker stew.
  • Monter au Beurre (adding cold butter at the end) gives the stew a glossy finish and rich mouthfeel.
  • Gravy Master is optional and adds color without altering flavor much.
  • Adjust salt and seasonings to taste after cooking as flavors concentrate.

Nutrition

Keywords: beef stew, crockpot beef stew, slow cooker stew, hearty beef stew, comfort food, slow cooked beef, winter stew

Find it online: https://deliciousdishspot.com/wholesome-crockpot-beef-stew-recipe/