Description

This wholesome crockpot beef stew is a comforting, hearty meal perfect for busy days. With tender beef, a medley of vegetables, and a rich, savory broth enhanced by red wine and fresh herbs, this slow-cooked stew is a complete one-pot dinner that melts in your mouth. Easy to prepare and freezer-friendly, it’s ideal for meal prepping and satisfying family dinners.

Ingredients

Scale

Beef and Seasonings

3 tbsp unsalted butter
1/2 tsp garlic salt
1/2 tsp black pepper (freshly ground)
3–6 tbsp olive oil (or neutral oil like canola)
1/2 tsp celery salt
2.5 lb stew meat (cut into 1-inch pieces)
1/4 cup all-purpose flour

Aromatics and Liquids

1 cup cabernet sauvignon (or other dry red wine)
3 tbsp tomato paste
4 cups beef stock
4 cloves garlic (minced)
2 cups chopped yellow onions (about 1 large onion)
2 beef bouillon cubes
2 tbsp Worcestershire sauce

Vegetables and Herbs

5 medium carrots (peeled, cut into 1/2-inch rounds)
1 lb Yukon Gold potatoes (peeled, cut into 1-inch chunks)
2 bay leaves
1 sprig fresh rosemary
1 cup frozen peas (do not thaw)

Optional Thickening and Finishing

1/4 cup cold water
3 tbsp cornstarch
2 tbsp cold unsalted butter
2–3 drops Gravy Master (optional, for richer color)

Instructions

Prepare and Season the Meat: Cut the beef into 1-inch cubes, trimming large pieces of fat but keeping marbled fat. Season evenly with black pepper, garlic salt, and celery salt. Then toss the cubes in all-purpose flour until well coated.
Sear the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. In batches, brown the beef cubes on all sides, about 45 seconds per side, adding oil as needed. Transfer the browned meat to the slow cooker.
Sauté the Onions and Deglaze the Pan: Reduce skillet heat to medium and melt 1 tablespoon of butter. Sauté the chopped onions for about 5 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant. Pour in a splash of wine and use a spatula to scrape up the browned bits from the pan. Transfer this mixture to the slow cooker.
Cook the Stew: Add tomato paste, beef stock, bouillon cubes, Worcestershire sauce, carrots, potatoes, bay leaves, rosemary, and seasoned beef to the slow cooker. Stir to combine all ingredients. Cover and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours until vegetables are tender and beef is fork-tender.
Add Final Ingredients and Thicken: In the last 15 minutes of cooking, add the frozen peas. Remove bay leaves and rosemary stem. To thicken the stew, mix cold water with cornstarch to form a slurry and stir it into the stew. Let it thicken as it stands.
Finish and Serve: Turn off heat. Stir in 2 tablespoons cold butter for a smooth, velvety texture (Monter au Beurre). Add 2-3 drops of Gravy Master if desired for a richer color. Serve hot and enjoy this hearty stew.

Notes

Use well-marbled beef like chuck roast for tender results after slow cooking.
For a vegetarian version, substitute beef with portobello mushrooms and adjust cooking time accordingly.
Replace wine with beef stock or grape juice for a non-alcoholic stew.
Use cornstarch or arrowroot as gluten-free thickening agents instead of flour.
Check tenderness by testing if beef forks easily after cooking 8-10 hours low or 5-6 hours high.
Store leftovers in airtight containers up to 4 days in fridge or freeze for 3 months.
Reheat gently with extra beef broth or water if stew thickens too much after storage.
Serve with crusty bread, mashed potatoes, egg noodles, or a fresh green salad for a complete meal.

Prep Time: 25 minutes
Cook Time: 7 hours 30 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Keywords: beef stew,crockpot beef stew,slow cooker stew,comfort food,hearty dinner,make-ahead meal,one-pot meal,freezer-friendly stew