Crockpot Beef Stew Comfort (Print-Friendly Version)
Hearty beef, vegetables, and a rich broth simmer slowly for a comforting, deeply flavorful dinner.
# Ingredients You'll Need:
→ Beef and Dry Coating
01 -
1.36 kg chuck roast, cut into cubes
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
Garlic powder, to taste
05 -
65 g plain flour
→ Browning and Deglazing
06 -
60 g unsalted butter
07 -
240 ml Cabernet Sauvignon red wine
→ Vegetables
08 -
180 g celery, chopped
09 -
300 g carrots, chopped into large bite-sized pieces
10 -
1 medium onion, chopped
11 -
900 g Yukon gold potatoes, chopped into large bite-sized pieces
→ Seasonings and Aromatics
12 -
2.5 ml salt
13 -
5 ml black pepper
14 -
5 ml onion powder
15 -
5 ml garlic powder
16 -
5 ml paprika
17 -
15 ml minced garlic
18 -
170 g tomato paste
19 -
30 ml Worcestershire sauce
20 -
710 ml beef broth
21 -
2 bay leaves
→ Finishing
22 -
225 g frozen green peas
# How to Make It:
01 -
Chop the onion, celery, and carrots into large, uniform pieces. Scrub and cut the Yukon gold potatoes into large bite-sized chunks, leaving skins on if preferred. Set vegetables aside.
02 -
Season the beef cubes with salt, black pepper, and garlic powder. Place flour in a large bowl and toss the beef cubes until evenly coated.
03 -
Heat a large skillet over medium-high heat and melt half the butter. Working in batches, brown the floured beef on all sides, adding remaining butter for the second batch. Remove browned beef to a plate.
04 -
Pour red wine into the hot skillet. Scrape the bottom to release all browned bits, then turn off the heat.
05 -
Lightly grease a large slow cooker. Transfer browned beef to the crock. Pour in the deglazing wine, then add chopped celery, carrots, onion, and potatoes. Sprinkle with salt, black pepper, onion powder, garlic powder, and paprika.
06 -
Add minced garlic, tomato paste, Worcestershire sauce, and beef broth to the slow cooker. Stir gently to combine, ensuring the beef remains mostly submerged. Place bay leaves on top.
07 -
Cover and cook on low heat for 8 to 10 hours, or until the beef is fork-tender and vegetables are cooked through.
08 -
Remove bay leaves. Add frozen peas to the stew, cover, and continue to cook on low for 15 to 20 minutes until peas are heated through.
09 -
Ladle stew into bowls and serve hot, optionally accompanied by crusty bread.
# Extra Information:
01 -
For a richer flavour, do not skip the browning process; it develops depth and savouriness.
02 -
Cutting vegetables in larger pieces ensures they hold their shape during extended cooking.
03 -
Adjust salt and pepper near the end of cooking to suit personal preference.