Crockpot Beef Stew

I’ve made SO many beef stews over the years. After eating this one and the leftovers, Steven has officially named this one the BEST I’ve made. It’s a keeper for sure!

This makes about 8 servings.

Notes: I halved the recipe. I didn’t have celery salt, so I just chopped a couple stalks of celery and added to the mix. I also omitted the peas, as they aren’t my favorite. I also removed some of the “stew” (sauce) into a small sauce pan and whisked in cornstarch. I heated it to boiling on the stove to help it thicken quickly, then stirred it back into the crockpot.

*If you want to watch the video of this being made, this recipe starts at the 20:18 mark.

Simply the best beef stew I’ve ever made!

Ingredients

• 1/4 cup flour

• ½ teaspoon black pepper

• ½ teaspoon garlic salt

• ½ teaspoon celery salt

• 2 ½ pounds stew meat

• 3-6 tablespoons olive oil

• 3 Tablespoons cold butter, separated

• 2 cups yellow onion, diced

• 4 cloves garlic, minced

• 1 cup high-quality cabernet sauvignon, merlot works as well.

• 4 cups beef broth

• 2 tsp better than bouillon, or 2 beef bouillon cubes

• 2 Tablespoons Worcestershire Sauce

• 3 Tablespoons Tomato Paste

• 5 medium carrots, cut into ¼ inch cubes

• 1 lb. baby Yukon gold potatoes, halved or quartered

• 2 bay leaves

• 1 large branch rosemary

• 1 cup frozen peas

• 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional

Here’s how to make it

• Full recipe instructions can be found here: thecozycook.com

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