Crockpot Red Wine Braised Beef with Potatoes and Carrots

Crockpot Red Wine Braised Beef with Potatoes and Carrots

A classic and comforting stew meets

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Course: Dinner

Cuisine: American

Keyword: Beef

Prep Time: 30

Cook Time: 8 30

Servings: servings

Calories: 519kcal

Equipment

Large Crockpot
Cutting Board
Vegetable Peeler
Chef Knife
2 Large Mixing Bowls
Wire Whish
Cast Iron
Metal Tongs
2 Large Sheet Pans
Paper Towels
KitchenAid Mixer or hand mixer

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

Gather all of your ingredients (less milk and butter).
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!)
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.
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.
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.
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.
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.
Set the crockpot timer for at least 8 hours, but feel free to set for 10 hours, if needed.
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 from the crockpot and whip up them up with a few tablespoons of butter and milk (adjust as necessary for your preferred consistency).
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 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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