Name: Crock Pot Beef Stew Recipe
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 3 lb chuck roast, cut into cubes; Salt, pepper, garlic powder (to taste); 1/2 cup all-purpose flour; 4 tablespoons butter; 1 cup Cabernet Sauvignon red wine; 1 1/2 cups celery, chopped; 2 cups carrots, chopped into large bite-size pieces; 1 onion, chopped; 2 lb Yukon gold potatoes, chopped into large bite-size pieces; 1/2 teaspoon salt; 1 teaspoon each: black pepper, onion powder, garlic powder, paprika; 1 tablespoon minced garlic; 6 oz tomato paste; 2 tablespoons Worcestershire sauce; 3 cups beef broth; 2 bay leaves; 1 1/2 cups frozen peas

Description

A hearty and comforting beef stew slow-cooked to perfection with tender chuck roast, fresh vegetables, and rich seasonings. This classic crock pot stew is perfect for a warming family meal with deep, savory flavors enhanced by red wine and herbs.

Ingredients

Scale

3 lb chuck roast, cut into cubes
Salt, pepper, garlic powder (to taste)
1/2 cup all-purpose flour
4 tablespoons butter
1 cup Cabernet Sauvignon red wine
1 1/2 cups celery, chopped
2 cups carrots, chopped into large bite-size pieces
1 onion, chopped
2 lb Yukon gold potatoes, chopped into large bite-size pieces
1/2 teaspoon salt
1 teaspoon each: black pepper, onion powder, garlic powder, paprika
1 tablespoon minced garlic
6 oz tomato paste
2 tablespoons Worcestershire sauce
3 cups beef broth
2 bay leaves

1 1/2 cups frozen peas

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Instructions

Season beef cubes with salt, pepper, and garlic powder.
Dredge beef pieces in flour, shaking off excess.
In a large skillet, melt butter over medium-high heat. Brown beef cubes on all sides, working in batches if needed. Set browned beef aside.
Pour red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let reduce slightly, then transfer to the crock pot.
Add browned beef to the crock pot.
Add celery, carrots, onion, and potatoes to the crock pot.
Sprinkle salt, pepper, onion powder, garlic powder, and paprika over the ingredients. Add minced garlic, tomato paste, Worcestershire sauce, and beef broth. Stir to combine.
Add bay leaves. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef and vegetables are tender.
About 30 minutes before serving, stir in frozen peas and cook until heated through.
Remove bay leaves before serving.

Notes

Yukon gold potatoes hold their shape well during slow cooking.
Cabernet Sauvignon adds depth of flavor but can be substituted with any dry red wine or additional beef broth.
For thicker stew, mix 1-2 tablespoons cornstarch with cold water and stir in during the last 30 minutes of cooking.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American