Crockpot Red Wine Braised Beef with Potatoes and Carrots

There's something so comforting and satisfying about hearty, slow-roasted beef and root vegetables with fresh herbs. A perfect combination of a classic beef stew and a more refined beef bourguignon, the extra step of searing the beef and getting a nice crust on the meat before braising ensures a more tender texture, and the red wine adds a richer depth of flavor than stock or broth alone. Not only are the braised potatoes served alongside the carrots, they are also whipped into a rustic mash, serving as a base for the dish that are so incredibly meaty and delicious, they could be served as a standalone meal.

INGREDIENTS

• 3 Lbs. Stew Beef, trimmed
• 3 Medium Russet Potatoes
• 5 Medium Carrots
• ½ Large Red Onion, Chopped
• 3 Tbsp. Minced Garlic
• 3 Cups Beef Stock (or broth)
• ½ C. Dry Red Wine
• ½ C. All Purpose Flour
• 1 Tbsp. Kosher Salt plus additional
• 2 tsp. Black Pepper plus additional
• 2 tsp. Granulated Garlic Powder plus additional
• Olive Oil
• Fresh Thyme, Rosemary and Parsley
• 2 Tbsp. Salted Butter (for whipped potatoes)
• ½ C. Milk (for whipped potatoes)

INSTRUCTIONS

Step 1: Gather all of your ingredients (less milk and butter).

Step 2: Peel your potatoes and carrots, cutting into bite-sized pieces (I always prefer cutting my carrots on the bias, as I think they look prettier in the final dish!)

Step 3: In a large mixing bowl, whisk together the flour, salt, pepper and garlic powder. Line a large baking sheet with 2 layers of paper towels and have a few extra sheets handy. Keep the second baking sheet nearby.

Step 4: Place each piece of stew beef onto the baking sheet, allowing the paper towels to absorb any excess moisture or liquid. Use additional paper towels to blot the surface of the meat to dry as thoroughly as possible. This will ensure that each piece gets a nice, golden crust on the outside during searing.

Step 5: Drop several pieces of beef at a time into the seasoned flour, coating each piece thoroughly, and moving to the spare baking sheet. Repeat until all pieces have been coated.

Step 6: Heat a large, cast-iron skillet over medium-high heat, and add a few tablespoons of olive oil. Once the pan is nice and hot, add a single layer of seasoned beef to the pan and sear for a few minutes, until golden brown. You don't cook the beef through, you're just looking for a nice crust on the outside. Move the seared beef back into the mixing bowl, repeat until all of the pieces are done.

Step 7: Grab your crockpot and all of your prepared ingredients. Mix the minced garlic, and additional salt and pepper (to taste) into the beef stock. Add the vegetables to the bowl of the crockpot, layering in sprigs of the fresh herbs, then pour the seasoned stock over. Add a hefty splash (about a half cup) of red wine over the top and close the lid.

Step 8: Set the crockpot timer for at least 8 hours, but feel free to set for 10 hours, if needed.

Step 9: Once your timer has gone off (or is sitting in the "hold warm" setting), grab a mixing bowl and a pair of tongs. Remove the majority of the potatoes, but not all, from the crockpot and whip up them up with a few tablespoons of butter and milk (adjust as necessary for your preferred consistency).

Note: If you haven't already made my creamy, restaurant-style whipped potatoes, this is not them. In this dish, the potatoes have had 8 long hours to soak up all the savoriness of the beef, herbs and braising liquid, and some of those bits, including small pieces of onion, will be whipped together with milk and butter, yielding a much more rustic texture in addition to a rich, meaty flavor.

Step 10: Portion out the whipped potatoes onto the base of individual serving bowls, and layer the fork-tender beef, carrots and potatoes over. Spoon on some of the braising liquid, sprinkle some fresh thyme leaves, and serve!

Note: Be mindful not to serve the sprigs of fresh herbs. The stems add so much additional flavor, while also making it easier to remove them before serving. Just keep an eye out while plating!

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