Name: Beef Stew in the Crock Pot
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds beef chuck; 0.25 cup all purpose flour; 2 tablespoons olive oil; 0.5 cup red wine; 1 cup low sodium beef stock; 2 bay leaves; 1 tbsp fresh thyme; 2 russet or yukon gold potatoes; 2 stalks celery; 2 carrots; 1 onion; 2 cloves garlic; 1.5 teaspoons kosher salt; 15 ounces cans unsalted diced tomatoes

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Beef Stew in the Crock Pot

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Ingredients

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Instructions

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Instructions

Place the cubed meat and flour in a Ziploc bag, seal and shake until the pieces are fully coated with flour.

Heat the olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown. Don't cook all the way through. Remove the meat from the pan and place in the crock pot.

Saute the onions in the same pan for 4-5 minutes, until slightly softened. Add the garlic and saute for 1 minute.

Add the red wine and stock to the sauté pan with the onions and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.

Add the reduced liquid to the crock pot along with the remaining ingredients and stir to combine.

Cook on low in slow cooker for 6-8 hours, or high for 4-6 hours.

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Tips & Tricks (5)

Sear for Deeper Flavor 🔥
Brown the beef chuck in batches over medium-high heat before adding to the crock pot—this Maillard reaction creates a rich, caramelized crust that significantly deepens the stew's overall flavor profile.
Bloom Your Flour Properly 🌾
Toss the beef in flour before searing to create a thickening agent, but ensure the flour browns slightly during searing to eliminate any raw flour taste and add nutty complexity to your broth.
Wine Selection Matters 🍷
Use a dry red wine you'd actually drink (like Burgundy or Pinot Noir) and add it after searing to deglaze the pan—this captures all the flavorful browned bits and adds sophisticated acidity that balances the richness.
Stagger Your Vegetables 🥕
Add denser vegetables like carrots and potatoes in the last 90 minutes of cooking to prevent them from becoming mushy while allowing the onions and celery more time to break down and create body in the broth.
Fresh Thyme at the End 🌿
Reserve half your fresh thyme and stir it in during the last 15 minutes of cooking to preserve its bright, aromatic qualities rather than letting it mellow completely into the background.