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