Crockpot Beef Stew

I don’t know about you, but my son is involved in activities year round and right now, it’s basketball. The season is just beginning and there are practices twice a week and games will start soon every Saturday for a couple months. That means less time at home and more time ripping and running.
There’s nothing like being able to come home to a hot, comforting meal. Also, since it’s January and cold as ice here in the Pacific Northwest, one of my favorite ways to beat the chilly weather is to throw together an easy-peasy meal in my crockpot. This is one of those dinners that my family loves to dish up in bowls and watch an episode of The Flash or Wheel of Fortune.
I love it especially because I can prepare it early in the day and have the rest of my day to get things done around the house, have extra play time my daughter or be able to focus on helping my son with his homework. I can also appreciate knowing all the ingredients I’m feeding my family. Raise your hand if you prefer this over an unplanned drive-thru meal. (me! me! me!)
This recipe includes any red wine of your choice and I encourage you to enjoy a glass (or two) with your meal or while you prep because it’s 5 o’clock somewhere, right?

My family loves this crockpot meal and I think you may too. Here’s the recipe:
  • 1.5 lbs Stew Beef, cubed
  • 1/4c Flour
  • 2 tsp Seasoning Salt
  • 1 tsp Black Pepper
  • 2 Tbls Olive Oil
  • 5 Whole Carrots, peeled, chopped
  • 3 Celery Stalks, chopped
  • 1 Yellow Onion (medium), chopped
  • 5 Gold Potatoes (medium), peeled, cubed
  • 1/2  Red Bell Pepper, diced
  • 2 Garlic Cloves, minced
  • 2.5 cups Beef Broth
  • 2 Tbls Tomato Paste
  • 0.5 cups Red Wine (of your choice)
  • 1 Tbls Kosher Salt
  • 1 tsp Garlic Powder
In a bowl, coat the beef with the flour, seasoning salt and black pepper mix. Heat extra-virgin olive oil in a skillet to medium. Add Beef. Brown the beef then transfer to the crockpot.
In the same skillet, sauté the carrots, tossing occasionally for 3 minutes then transfer to the crockpot.
Repeat by sautéing the celery and onions then transfer to the crockpot. Add more olive oil, if needed.
Add all other ingredients to your crockpot. Stir.
Cover and cook on low for 8 to 10 hours, or when beef is very tender.
If you’d like to thicken the stew, you can add a bit of corn starch. And of course, season to your taste.
If you decided to try this recipe, please let me know how it turned out.
Bon Appetite, you Foodies, you!

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