Description
When the chill of fall and winter sets in, or you simply crave a comforting meal, this Crockpot Hearty Beef Stew is here to save the day. This slow-cooker dinner combines tender chunks of chuck roast, a rich and flavorful broth, and an array of vegetables that will warm both your body and soul. Plus, it’s easy to prepare and practically cooks itself in the crockpot.
Ingredients
Scale
- 2 – 2 1/2 pound chuck roast, or stew meat.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 to 3 tablespoons flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 white or yellow onion, minced
- 4 cloves garlic, minced
- 1 cup red wine
- 1 pound Yukon gold potatoes, unpeeled and diced
- 1 celery stalk, cut into three pieces, or diced
- 1 1/2 cups cherry tomatoes, halved (see notes for substitution)
- 1 cup carrots, chopped
- 3 fresh rosemary sprigs
- 2 bay leaves
- 2 tablespoons Better than Bouillon Beef
- 2 teaspoons Worcestershire sauce
- 4 cups beef stock
- 1 cup fresh green beans, cut into small pieces
- 1 cup fresh or frozen corn
- 1 bag frozen peas
- cornstarch slurry (2 tablespoons cornstarch to 2 teaspoons water or stock)
FOR THE PUFF PASTRY CRUST:
- 1 sheet puff pastry, optional (one sheet should cover 3 bowls)
- egg wash (1 egg beaten with a touch of water)
Instructions
- If possible, allow the meat to rest out of the fridge for an hour.
- Trim the fat from the roast and cut into bite-sized pieces.
- Add to a bowl with the salt, pepper, garlic powder, onion powder and flour.
- Toss to coat evenly.
- Heat up the oil in a cast iron pan to almost smoking.
- Add the meat in batches to sear for just about a minute, or so. Try not to overcrowd the pan.
- As the meat finishes, add to a crockpot.
- Once all of the meat has been seared and transferred to the crockpot, add the butter to the same pan and allow to melt.
- Add in the minced garlic and onions. Sauté for a few minutes.
- Pour in the red wine to deglaze the pan. Scrape the bottom to loosen the browned bits.
- Add the mixture to the crockpot with the beef, along with the celery, cherry tomatoes, carrots, potatoes, rosemary, bay leaves, bouillon, Worcestershire sauce and beef stock. Add enough stock to almost cover.
- Place lid. Slow cook on high for about 4 hours, or on low for 7 hours.
- In the last hour, add the corn and green beans.
- In the final minutes, remove and discard the rosemary stems, bay leaves and chunks of celery (unless you minced the celery).
- Once the meat and vegetables are tender, if the stew is not thick enough, mix in the cornstarch slurry.
- Cook on high for at least another 10 minutes.
- Add in the frozen peas. Cook for another few minutes.
- Ladle into bowls.
- If creating the puff pastry crust, cut out a round of pastry slightly larger than the mouth of the bowl.
- Securely, stretch the pastry over the bowl.
- Brush with an egg wash.
- Bake for 8-12 minutes at 400°, or until golden brown and puffy.
- Serve and ENJOY!
Notes
- Searing the meat is optional. However, if you have the time, searing the beef adds a lot of flavor and texture.
- Easily replace the red wine with additional stock, or even water.
- Although this recipe uses celery for flavor, feel free to dice.
- Substitute the cherry tomatoes with 2 tablespoons of tomato paste.
- Peeling the potatoes is a matter of preference.
- Thicken the stew with a cornstarch slurry if needed.
- Optionally, add the puff pastry crust. See detailed instructions in post. (Nutrition information does not include the puff pastry).
- See post for additional tips and notes.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner, Slow-Cooker Meals
- Method: Easy
- Cuisine: American