Description
This Crockpot Beef Stew recipe is full of onions, carrots, potatoes, celery, garlic and tender beef stew meat all nested together in a red wine reduction sauce with just a small kick of spice.
Ingredients
- ¼ cups Flour
- ½ teaspoons Black Pepper
- ½ teaspoons Salt
- ¼ teaspoons Garlic Powder
- ¾ pounds Beef Stew Meat
- 3 Tablespoons Vegetable Oil, Divided
- 1 Small Onion, Chopped
- 2 cloves Garlic, Minced
- ½ cups Dry Red Wine
- 2 Tablespoons Worcestershire Sauce
- 1 cup Low Sodium Beef Broth
- 1 teaspoon Cajun Seasoning (more Or Less To Taste)
- ¼ teaspoons Cumin
- 1 Bay Leaf
- 2 Carrots, Cut In Chunks
- 2 Potatoes, Cut In Chunks
- 1 stalk Celery, Chopped
Preparation
In large Ziploc bag, combine flour, pepper, salt and garlic powder. Add stew meat and shake to coat.
Heat 1 tablespoon vegetable oil in large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to croc pot.
Heat 1 to 2 more tablespoons vegetable oil in same skillet over medium heat. Add onion and cook until lightly browned on the edges, approximately 4–5 minutes. Add garlic and cook for additional 1 minute, stirring constantly. Add to crockpot on top of beef.
Using same skillet, add wine over medium low heat working to loosen browned bits on the bottom of the skillet. Reduce wine by half while continuing to stir. Add Worcestershire sauce. beef broth, Cajun seasoning, cumin and bay leaf. Simmer for 5 minutes.
Pour wine/broth mixture over beef and onions in the crockpot. Cook on low for 8–10 hours or high for 4–5 hours, adding carrots, potatoes and celery halfway through cooking process. Cook just until meat and vegetables are tender. Remove bay leaf.
