Perfect for those chilly evenings when only a bowl of hearty beef stew will do, this crock pot recipe is a game-changer. Packed with rich flavors and tender beef, it’s a no-fuss meal that’ll have everyone asking for seconds.
Why This Recipe Works
- The slow cooking process ensures the beef becomes fork-tender, absorbing all the delicious flavors of the red wine and herbs.
- Red wine adds a depth of flavor that water or broth alone can’t achieve, giving the stew a sophisticated taste.
- Using a crock pot means you can set it and forget it, making this recipe perfect for busy days.
- The combination of vegetables provides a perfect balance of sweetness and earthiness, complementing the beef beautifully.
- This stew tastes even better the next day, making it ideal for meal prep or leftovers.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup red wine (like Cabernet Sauvignon)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Equipment Needed
- Crock pot
- Measuring cups and spoons
- Knife and cutting board
- Large skillet
Instructions
Step 1: Brown the Beef
Heat olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding. This step is crucial for locking in those juicy flavors. Tip: Don’t skip browning the beef; it adds a rich flavor to the stew.
Step 2: Sauté the Aromatics
In the same skillet, add the chopped onion and minced garlic, sautéing until they’re soft and fragrant. This builds a flavor base that’ll make your stew unforgettable. Tip: If the skillet is too dry, add a splash of red wine to deglaze and scrape up those tasty bits.
Step 3: Combine Ingredients in Crock Pot
Transfer the browned beef and sautéed aromatics to the crock pot. Add the red wine, beef broth, tomato paste, thyme, and rosemary, stirring to combine. Then, add the carrots and potatoes. The liquid should just cover the ingredients. Tip: For an extra layer of flavor, let the stew sit in the fridge overnight before cooking.
Step 4: Cook on Low
Cover and cook on low for 8 hours or on high for 4 hours. The stew is ready when the beef is tender and the vegetables are soft. The long cooking time allows all the flavors to meld together beautifully.
Step 5: Serve and Enjoy
Once cooked, taste and adjust the seasoning if necessary. Serve the stew hot, preferably with a slice of crusty bread to soak up all the delicious sauce. This meal is a comforting hug in a bowl.
Tips and Tricks
For those looking to elevate their beef stew game, consider these advanced tips. First, marinating the beef in red wine overnight before cooking can intensify the flavors. Second, adding a parmesan rind to the stew while it cooks adds a subtle umami depth. Lastly, for a thicker stew, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
Recipe Variations
- Swap the red wine for stout beer for a deeper, maltier flavor profile.
- Add mushrooms for an earthy twist and extra umami.
- For a lighter version, substitute half of the beef with chunks of butternut squash.
- Include a bay leaf and a pinch of smoked paprika for a smoky undertone.
- For a spicy kick, add a diced jalapeño or a teaspoon of red pepper flakes.
Frequently Asked Questions
Can I make this stew without alcohol?
Absolutely! You can substitute the red wine with an equal amount of beef broth or a mixture of broth and a tablespoon of balsamic vinegar for acidity. The stew will still be delicious, though it’ll lack the depth that wine provides.
How can I store leftovers?
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a little broth if it’s too thick.
Can I add other vegetables?
Definitely! Feel free to add celery, parsnips, or turnips for more variety. Just keep in mind that softer vegetables like zucchini should be added during the last hour of cooking to prevent them from becoming too mushy.
Summary
This crock pot beef stew with red wine is the ultimate comfort food, combining tender beef, hearty vegetables, and rich flavors in every bite. It’s easy to make, perfect for any occasion, and guaranteed to warm you up from the inside out.