Servings: 10 people
Ingredients
- 3 lb chuck roast cut into cubes
- Salt, pepper, garlic powder
- 1/2 cup flour
- 4 tbsp butter
- 1 cup Cabernet Sauvignon red wine
- 1 1/2 cups celery chopped
- 2 cups carrots chopped into larger bite size pieces
- 1 onion chopped
- 2 lb Yukon gold potatoes chopped into larger bite size pieces
- 1/2 tsp salt
- 1 tsp each pepper, onion powder, garlic powder, paprika
- 1 tbsp minced garlic
- 6 oz tomato paste
- 2 tbsp Worcestershire sauce
- 3 cups beef broth
- 2 bay leaves
- 1 1/2 cups frozen peas
Instructions
- Start making this recipe, by prepping all of the veggies. Chop an onion. Chop about 1 1/2 cups of celery. Chop about 2 heaping cups of carrots (be sure to keep these in larger bite size pieces). Scrub 2 lbs of Yukon gold potatoes and chop them into larger bite size pieces. I don't peel the potatoes, but you can if you prefer. Set all the vegetables aside.
- Cut a roast into large cubes and season with some salt, pepper, and garlic powder. Add 1/2 cup of flour to a large container and toss the meat in the flour.
- Heat a large skillet over medium-high heat. Add two tbsp of butter. Once the butter has melted add half of the meat and cook just until browned on all sides. Remove the meat from the skillet and add two more tbsp of butter. Brown the rest of the meat.
- Remove the meat from the skillet and add 1 cup of red wine. Scrape all the browned bits from the skillet and turn the heat off.
- Spray a large crockpot with cooking spray and add the meat to the crockpot. Pour the red wine over the meat. Add the chopped celery, carrots, and onion. Add the potatoes and season with salt, pepper, onion powder, garlic powder, and paprika.
- Next, add one tbsp of minced garlic, 6 oz tomato paste, 2 tbsp of Worcestershire sauce, and 3 cups of beef broth. Stir as best as you can while still keeping the meat submerged in the liquid. Top with a couple of bay leaves.
- Cook on low for 8-10 hours. If you are using stew meat I’d definitely shoot for 9-10 hours because it can take longer for stew meat to get tender.
- Once the meat is tender, add 1 1/2 cups of frozen peas and let them cook in the crockpot for about 15-20 minutes. Serve in bowls with some bread and enjoy!
Notes
- I used a Chuck roast for this recipe. It was about 3 lbs. You could use stew meat or another type of roast in this recipe. If you use stew meat, sometimes it can take a little bit longer for the meat to be tender than a Chuck roast. Cooking the meat low and slow will help it be tender.
- Yukon gold potatoes are the best kind of potato to use in stew. I don't peel the potatoes, but if you want to peel them you can.
- Be sure to cut the carrots and potatoes into larger bite sized pieces, so they don't overcook/turn to mush in the crockpot.
- I used 1 cup of red wine in the recipe. If you don't want to use wine, swap it with one more cup of beef broth.
- Be sure to keep the bay leaves on top of the stew, so they are easy to remove before serving the recipe.
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