This Crock Pot Beef Stew recipe is bursting with onions, carrots, potatoes, celery, garlic and tender melt in your mouth beef stew meat all nested together in a red wine reduction sauce with just a bit of kick.
Ingredients
1 lb beef stew meat
1/4 cup flour
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
2-3 tablespoons olive oil
1 teaspoon sesame oil
1 small onion chopped
2 cloves garlic minced
2 carrots cut in chunks
2 potatoes cut in chunks
1 stalk celery chopped
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 cup low sodium beef broth
1 teaspoon Cajun seasoning
1/4 teaspoon of cumin
1 bay leaf
Instructions
In large Ziploc bag combine flour, pepper, salt, and garlic powder. Add stew meat and shake to coat. Heat 1 tablespoon olive oil and sesame oil in a large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to crockpot.
Heat 1-2 more tablespoons olive oil in the same skillet over medium heat. Add onion and cook until lightly browned on the edges; approximately 4-5 minutes. Add garlic and cook for an additional 1 minute. Add to the crockpot on top of beef. Top with carrots, potatoes, and celery.
Using the same skillet add wine over medium-low heat working to loosen browned bits on the bottom of the skillet. Reduce the wine by 1/2 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 vegetables in the crockpot.
Cook on low for 10 hours or high for 5 hours or until the meat and vegetables are tender. Remove bay leaf.