Crockpot Beef Stew

Trim excess fat from the stew beef cubes and pat dry with paper towels to help them brown evenly.

Cut the carrots into 2-inch pieces and cut the potatoes into uniform cubes; peel the pearl onions and crush the garlic cloves.

Heat a large skillet over medium-high heat and brown the beef cubes in batches for 2–3 minutes per side, avoiding overcrowding; transfer browned beef to the crockpot.

Add the cut carrots, potatoes, pearl onions, and crushed garlic to the crockpot with the beef.

Pour the red wine into the skillet, scrape up any browned bits from the bottom, and pour the mixture into the crockpot.

Stir in the Worcestershire sauce and soy sauce until combined.

Cover the crockpot and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.

Taste the stew and adjust seasonings with additional Worcestershire sauce or soy sauce as needed before serving.