Description
A hearty beef stew in crockpot made with tender beef, carrots, potatoes, red wine, and herbs. Perfect for cold nights and easy meal prep.
Ingredients
- 2½ pounds stew beef
- ½ tsp garlic salt
- ½ tsp celery salt
- ½ tsp black pepper
- ¼ cup flour
- 3-6 tbsp olive oil
- 3 tbsp butter
- 2 cups diced onions
- 4 cloves garlic
- 1 cup red wine
- 4 cups beef broth
- 2 bouillon cubes
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato paste
- 5 carrots
- 1 lb baby Yukon potatoes
- 2 bay leaves
- 1 rosemary sprig
- 1 cup frozen peas
- ¼ cup cold water + 3 tbsp cornstarch
Instructions
- Cube and season the beef with garlic salt, celery salt, pepper, and flour.
- Sear in olive oil, then transfer to crockpot.
- Sauté onions and garlic in butter, deglaze with wine, then add to crockpot.
- Add broth, bouillon, Worcestershire, tomato paste, carrots, and potatoes.
- Toss in bay leaves and rosemary.
- Cook on low for 7.5–8 hours or high for 3.5–4 hours.
- Stir in peas during last 15 minutes.
- Optionally thicken with cornstarch slurry and finish with butter.
Notes
For best results, let the dish cool slightly before serving it enhances the flavor and texture. This recipe can be made ahead and stored in the fridge for up to 3 days. Reheat in the oven or microwave before serving. Add your favorite toppings like whipped cream, nuts, or a drizzle of caramel for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice (1/6 of cobbler)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg