Slow Cooker Beef Stew is classic comfort food done right. With minimal prep this traditional stick-to-your-rib dish, cooked with red wine invites all your senses to partake in the deliciousness.
3whole carrotscut into bite-sized pieces, or 1.5 Cups baby carrots
* If you don't want to use alcohol in this recipe, substitute an equal portion of beef broth. Please note that all of the alcohol will be removed during the cooking process.
Instructions
Place meat into a gallon sized plastic bag. Add the flour, salt and pepper and shake to coat the meat.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Shake off any excess flour, then add the stew meat and cook, turning as needed, just until it's evenly browned on all sides (this is called searing the meat). Don't overcrowd the pan or your meat won't brown properly. If necessary, sear the meat in batches. It takes a few minutes. Leave any grease in the pan and add the meat to your crockpot.
Take your diced onion and put it in the same skillet, with 1 tablespoon olive if needed), and cook until the onions are translucent. (This means you will begin to see through the onions & they are soft.)
Add the red wine and deglaze the pan (This means lifting the good bits from the bottom of the skillet. This flavorful concoction is also known as fond).
Pour the contents of the skillet into the crockpot.
Add the garlic, bay leaf, paprika, Worcestershire sauce, beef stock, celery and carrots.
Cover and cook on Low setting for 8- to 10 hours, or on High setting for 5 to 6 hours.