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Crockpot Beef Stew

The most important step for a rich, deeply flavored beef stew happens before anything goes into the crockpot - searing the beef. This initial browning creates a fond on the bottom of the pan that, once deglazed with red wine, forms the savory foundation for the entire stew.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Ingredients Method Notes

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

Method
 

  1. Coat beef cubes in flour.
  2. Heat oil in large pan over medium-high heat and brown beef in batches, 2-3 minutes per side. Transfer to crockpot.
  3. Reduce heat, add wine to pan and scrape bottom. Simmer 1-2 minutes.
  4. Add carrots, celery, onions, potatoes, garlic, tomato sauce, beef stock, Worcestershire sauce, bay leaves, and thyme to crockpot.
  5. Pour wine mixture over, stir to combine.
  6. Cook on low 8-9 hours.
  7. In final 40 minutes, make roux: melt butter in saucepan, whisk in flour, cook 3-4 minutes until smooth.
  8. Stir roux into stew, cook additional 30 minutes until thickened.
  9. Season with salt and pepper, garnish with parsley.

Notes

Can cook on high for 4-5 hours instead of low setting. Ensure beef is browned in single layer batches for best results.