Ingredients (~8 Servings)
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 medium yellow onions, chopped
- 6 carrots, peeled and chopped
- 4 celery stalks, chopped
- 2 lbs Russet potatoes, peeled and chopped
- 8 garlic cloves, minced
- 1 1/2 cups dry red wine
- 3 tbsp Worcestershire sauce
- 1 1/2 cups tomato sauce
- 6 cups beef stock
- 6 sprigs fresh thyme
- 3 bay leaves
- 1 tsp black pepper
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- Fresh parsley, chopped, for garnish
Brown the Beef
In a large bowl, toss the beef cubes with 1/2 cup of flour until they are lightly coated.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Working in batches, brown the beef on all sides. Don’t overcrowd the pan; this will ensure the beef sears rather than steams.
Transfer the browned beef to your crockpot.
Deglaze the Pan and Assemble the Stew
Reduce the heat to low and pour the red wine into the hot skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two.
Add the chopped carrots, celery, onions, and potatoes to the crockpot with the beef.
Pour the red wine from the skillet into the crockpot. Add the minced garlic, tomato sauce, beef stock, Worcestershire sauce, bay leaves, and thyme. Stir everything to combine.
Slow Cook the Stew
Cover the crockpot and cook on low for 8-9 hours or on high for 4-5 hours.
Thicken the Stew
About 30-40 minutes before the stew is finished, make a roux to thicken the broth.
In a small saucepan, melt the butter over low heat. Whisk in the 1/2 cup of flour and continue to cook, whisking constantly, for 3-4 minutes.
Stir the roux into the stew in the crockpot. Let the stew continue to cook for the final 30 minutes, which will allow it to thicken.
Season with salt and pepper to taste before serving. Garnish with fresh parsley.
Crockpot Beef Stew
Ingredients
Ingredients (~8 Servings)
- 3 lbs beef chuck roast cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 medium yellow onions chopped
- 6 carrots peeled and chopped
- 4 celery stalks chopped
- 2 lbs Russet potatoes peeled and chopped
- 8 garlic cloves minced
- 1 1/2 cups dry red wine
- 3 tbsp Worcestershire sauce
- 1 1/2 cups tomato sauce
- 6 cups beef stock
- 6 sprigs fresh thyme
- 3 bay leaves
- 1 tsp black pepper
- 1/2 cup unsalted butter 1 stick
- 1/2 cup all-purpose flour
- Fresh parsley chopped, for garnish
Instructions
- Toss beef cubes with flour until lightly coated.
- Heat oil in large Dutch oven over medium-high heat.
- Brown beef in batches, transfer to crockpot.
- Deglaze pan with red wine, scraping up browned bits.
- Add carrots, celery, onions, potatoes to crockpot.
- Pour wine, garlic, tomato sauce, beef stock, Worcestershire sauce, bay leaves, and thyme into crockpot. Stir.
- Cover and cook on low 8-9 hours.
- Make roux 30 minutes before finish: Melt butter, whisk in flour, cook 3-4 minutes.
- Stir roux into stew, cook additional 30 minutes until thickened.
- Season with salt and pepper, garnish with parsley.
