Description

This hearty Crock Pot Beef Stew is a comforting and flavorful dish perfect for cozy dinners. Tender stew meat is seared and slow-cooked with aromatic onions, garlic, rich red wine, beef broth, and an array of vegetables including carrots and baby Yukon gold potatoes. Finished with fresh peas and optional thickening, this stew offers deep, savory notes enhanced by fresh herbs and Worcestershire sauce, making it an ideal warming meal for any occasion.

Ingredients

Scale

Beef and Seasonings

2 ½ pounds stew meat (cut into 1–2 inch cubes)
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour
3–6 tablespoons olive oil
3 tablespoons cold butter, divided

Aromatics and Liquids

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

Vegetables and Herbs

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

Optional Thickening and Extras

¼ 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 the stew meat with black pepper, garlic salt, celery salt, and flour to coat evenly. Heat olive oil in a large skillet over medium-high heat and sear the beef in batches until browned on all sides. Transfer the browned beef pieces to the crock pot.
Sauté aromatics: In the same skillet, reduce the heat to medium-low and melt 1 tablespoon of the cold butter. Add the diced onions and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Pour in the red wine to deglaze the pan, scraping up the browned bits from the skillet. Let it simmer for 2 to 3 minutes to reduce slightly and develop flavor.
Assemble stew: Transfer the wine and aromatics mixture to the crock pot with the seared beef. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and fresh rosemary sprig. Stir gently to combine all ingredients.
Slow cook: Cover the crock pot and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours, until the meat is tender and the vegetables are cooked through.
Finish: Remove and discard the bay leaves and rosemary sprig. Stir in the frozen peas and the remaining 2 tablespoons of cold butter to enrich the stew. If a thicker stew is desired, mix the cornstarch with cold water to make a slurry and stir it into the crock pot. Cook on high for an additional 15 to 20 minutes until the stew thickens. Add 2 to 3 drops of Gravy Master for enhanced color and depth if using.
Serve: Stir the stew, taste, and adjust seasoning as needed. Serve hot, ideally with crusty bread on the side for a complete and satisfying meal.

Notes

For best flavor, sear the meat well to develop a rich browned crust before slow cooking.
If you prefer a thicker stew, do not skip the cornstarch slurry step at the end.
Gravy Master is optional but adds a nice color and complexity to the stew.
You can substitute red wine with additional beef broth or a mixture of broth and grape juice for a non-alcoholic version.
Use fresh herbs if possible; dried rosemary can be used but reduce quantity to avoid overpowering.
Leftover stew tastes even better the next day as flavors meld.
The stew can be made the day before and reheated gently on the stovetop or in the crock pot.