Ingredients
- ~3 lbs stewing beef, such as chuck roast, cubed
- 1/3 cup all-purpose flour, for dredging
- 1/3 cup vegetable oil, for frying
- ~2.5 cups chopped carrots
- ~2.5 cups chopped celery
- 1 large yellow onion, chopped
- ~2 lbs russet potatoes, chopped
- 6 large garlic cloves, minced
- 1 1/4 cups dry red wine, such as Cabernet Sauvignon
- 3 tbsp Worcestershire sauce
- 1 1/4 cups tomato sauce
- 5 cups beef stock, reduced sodium
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 large handful fresh thyme
- 3 bay leaves
- 3/4 tsp black pepper
- Fresh parsley, chopped, for garnish
Sear the Beef and Deglaze the Pan
Add the cubed stewing beef to a large bowl, sprinkle with 1/3 cup of flour, and toss to ensure all pieces are fully coated.
In a large pan, heat the vegetable oil over medium-high heat. Once hot, add the beef in a single layer, working in batches to avoid overcrowding the pan. Brown the beef on each side for ~2-3 minutes. Use a slotted spoon to transfer the seared beef to the crockpot.
Reduce the heat to low and pour the red wine into the hot pan. Use a wooden spoon to scrape all the browned bits from the bottom of the pan and let the wine simmer for ~1-2 minutes.
Assemble and Cook the Stew
To the crockpot with the seared beef, add the chopped carrots, celery, onions, potatoes, minced garlic, tomato sauce, beef stock, Worcestershire sauce, bay leaves, and fresh thyme. Pour the reduced red wine mixture from the pan over top. Stir everything to combine.
Set your crockpot to low and cook for 8-9 hours, or on high for 4-5 hours.
Make the Roux and Finish the Stew
During the last 40 minutes of cooking, make the roux. In a small saucepan, melt the 1/3 cup of butter over low heat. Whisk in the 1/3 cup of flour and cook, whisking continuously, for ~3-4 minutes until you have a smooth paste.
Stir the roux into the crockpot, then cover and let the stew cook for the final 30 minutes to thicken.
Before serving, taste and adjust for salt and pepper. Garnish with fresh parsley.
Crockpot Beef Stew
Ingredients
- ~3 lbs stewing beef such as chuck roast, cubed
- 1/3 cup all-purpose flour for dredging
- 1/3 cup vegetable oil for frying
- ~2.5 cups chopped carrots
- ~2.5 cups chopped celery
- 1 large yellow onion chopped
- ~2 lbs russet potatoes chopped
- 6 large garlic cloves minced
- 1 1/4 cups dry red wine such as Cabernet Sauvignon
- 3 tbsp Worcestershire sauce
- 1 1/4 cups tomato sauce
- 5 cups beef stock reduced sodium
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 large handful fresh thyme
- 3 bay leaves
- 3/4 tsp black pepper
- Fresh parsley chopped, for garnish
Instructions
- Coat beef cubes in flour.
- Heat oil in large pan over medium-high heat and brown beef in batches, 2-3 minutes per side. Transfer to crockpot.
- Reduce heat, add wine to pan and scrape bottom. Simmer 1-2 minutes.
- Add carrots, celery, onions, potatoes, garlic, tomato sauce, beef stock, Worcestershire sauce, bay leaves, and thyme to crockpot.
- Pour wine mixture over, stir to combine.
- Cook on low 8-9 hours.
- In final 40 minutes, make roux: melt butter in saucepan, whisk in flour, cook 3-4 minutes until smooth.
- Stir roux into stew, cook additional 30 minutes until thickened.
- Season with salt and pepper, garnish with parsley.
