Description
This Wholesome Crockpot Beef Stew is a comforting and hearty dish featuring tender beef chuck, fresh vegetables, and rich flavors simmered low and slow. Perfect for an easy, satisfying dinner, this stew delivers depth with a blend of herbs, wine, and Worcestershire sauce, making it a timeless American classic.
Ingredients
Scale
Beef and Coating
- 2 pounds beef chuck cut into 1 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 3 medium carrots, sliced
- 3 medium Yukon Gold potatoes, diced
- 2 celery stalks, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
Liquids and Flavorings
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup dry red wine or additional beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
Instructions
- Prepare the Beef: Pat the beef cubes dry thoroughly with paper towels. In a medium bowl, toss the beef with all-purpose flour, salt, and black pepper until each piece is evenly coated. This coating helps to thicken the stew later and adds flavor.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. In batches, brown the beef cubes for 3 to 4 minutes per side until well seared and caramelized. This step enhances the stew’s depth of flavor. Transfer the browned beef to your crockpot.
- Add Vegetables: Into the crockpot, add sliced carrots, diced Yukon Gold potatoes, sliced celery, chopped yellow onion, and minced garlic, distributing them evenly around the beef.
- Mix Liquids and Seasonings: In a separate bowl, whisk together beef broth, dry red wine (or extra beef broth if preferred), tomato paste, dried thyme, dried rosemary, and Worcestershire sauce until well combined.
- Combine and Cook: Pour the liquid mixture over the beef and vegetables in the crockpot. Add bay leaves on top. Cover the crockpot with a lid.
- Slow Cook the Stew: Cook on the low setting for 8 to 9 hours, or use the high setting for 4 to 5 hours, until the beef is tender and the vegetables are soft and flavorful.
- Add Peas and Final Touches: About 30 minutes before serving, stir in the frozen peas so they cook gently and retain their brightness. Remove the bay leaves before serving and adjust seasoning with extra salt or pepper as desired.
Notes
- Browning the beef before slow cooking intensifies flavor but can be skipped to save time.
- For a thicker stew, mash a few potatoes directly in the crockpot just before serving.
- This stew tastes even better the next day after flavors have melded; refrigerate leftovers for up to 4 days.
- Use dry red wine for a richer taste or replace it with beef broth if you prefer.
