Beef Stew Crock Pot

This traditional beef stew crock pot recipe has all the requisite ingredients - tender beef, potatoes, carrots and onions. It also has the added flavor of red wine, onion soup and onions sautéed in butter.

Those are the little extras that take this recipe from everyday to company's coming.

The stew and gravy are especially suited to hot buttered noodles. You can leave the potatoes out if you want to pursue this option.

Our favorite side dish with this recipe is crispy drop biscuits served hot out of the oven with plenty of butter. All the better for scooping up the rich sauce and savory stew.

Beef Stew Crock Pot Recipe

3 pounds beef stew meat, cubed
4 russet potatoes, peeled and cubed
3 medium yellow onions, sliced
1 cup peeled baby carrots
1 envelope (1 ounce) dry onion soup mix
2 cups beef broth
3 tablespoons unsalted butter
1 tablespoon dried parsley
1 bay leaf
1 teaspoon paprika
1/4 cup all purpose flour
1/2 cup red wine
3 tablespoons olive oil
kosher salt and ground black pepper

Season the stew meat with the kosher salt and black pepper. Mix the paprika with the all purpose flour and toss with the seasoned beef, coating each piece evenly.

Heat the olive oil in a large skillet and brown the beef until golden on all side. Drain the beef and put in the bottom of a crock pot. Discard the oil.

In the same skillet, melt the unsalted butter and lightly sauté the sliced onions. Add the dried parsley and the onion soup mix. Pour in the red wine and simmer for a minute or two, making sure to scrape up any brown bits clinging to the skillet. Pour this mixture into the crock pot.

Layer the potatoes and baby carrots over the meat. Pour the beef broth into the pot and add the bay leaf. Cover the pot and cook on low for 6 to 8 hours.

Food For Thought - This recipe is absolutely perfect for a beef roast. Look for a 3 pound rump or chuck roast, brown it as directed above and follow the rest of the procedure. Adjust your cooking time so that the roast comes out falling apart tender.

Good To Know - There is plenty of liquid in this recipe - you can easily add more vegetables to suit your preference. Add a pound of quartered white mushrooms, and a cup or two of thawed, frozen peas added in the last 30 minutes would be the perfect finishing touch.

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