Name: Crock Pot Beef Stew Recipe
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Cuisine: American
Ingredients: 2 ½ pounds stew meat (cut into 1–2 inch cubes); ½ teaspoon black pepper; ½ teaspoon garlic salt; ½ teaspoon celery salt; 1/4 cup flour; 3–6 tablespoons olive oil; 3 tablespoons cold butter, divided; 2 cups yellow onions, diced; 4 cloves garlic, minced; 1 cup cabernet sauvignon or merlot; 4 cups beef broth; 2 beef bouillon cubes; 2 tablespoons Worcestershire sauce; 3 tablespoons tomato paste; 5 medium carrots, cut into 1-inch chunks; 1 lb baby Yukon gold potatoes, halved or quartered; 2 bay leaves; 1 sprig fresh rosemary; 1 cup frozen peas; 1/4 cup cold water + 3 tablespoons cornstarch (optional, for thickening); 2–3 drops Gravy Master (optional, for color and depth)

Description

This hearty Crock Pot Beef Stew is a rich and comforting classic, slow-cooked for maximum flavor. Tender chunks of beef simmer with potatoes, carrots, and a deep red wine-infused broth for a warm, savory meal that’s perfect for chilly days.

Ingredients

Scale

2 ½ pounds stew meat (cut into 1–2 inch cubes)
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
1/4 cup flour
3–6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup cabernet sauvignon or merlot
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
5 medium carrots, cut into 1-inch chunks
1 lb baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig fresh rosemary
1 cup frozen peas
1/4 cup cold water + 3 tablespoons cornstarch (optional, for thickening)

2–3 drops Gravy Master (optional, for color and depth)

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Instructions

Season and sear the beef: Toss stew meat with pepper, garlic salt, celery salt, and flour. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides. Transfer to crock pot.
Sauté aromatics: In the same skillet, reduce heat and melt 1 tablespoon butter. Add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Deglaze pan with red wine, scraping up browned bits. Let simmer for 2–3 minutes.
Assemble stew: Transfer wine mixture to crock pot. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary.
Slow cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until meat and vegetables are tender.
Finish: Discard bay leaves and rosemary. Stir in peas and remaining butter. For thicker stew, mix cornstarch and cold water, then stir into crock pot. Cook on high for 15–20 minutes more. Add Gravy Master if desired.
Serve: Stir, taste, and adjust seasoning. Serve hot with crusty bread.

Notes

Choose well-marbled stew meat or chuck roast for best results.
Use a dry red wine like Cabernet Sauvignon or Merlot for rich flavor.
Stew can be made ahead and tastes even better the next day.
Store leftovers in the fridge up to 4 days, or freeze for up to 3 months.

Prep Time: 25 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American