Waldorf Astoria Beef Stew Crock Pot Copycat
Experience the comforting elegance of the **Waldorf Astoria Beef Stew Crock Pot Copycat**, a slow-cooked masterpiece that merges gourmet flavors with effortless preparation. Tender chunks of beef chuck roast are seared to perfection and simmered for hours alongside hearty vegetables like carrots, celery, and russet potatoes. Enriched with a luxurious blend of red wine, beef broth, and fragrant herbs like thyme and rosemary, this stew is thickened to a velvety consistency with a simple flour slurry. The result is a rich, savory dish that's perfect for cozy dinners or special occasions. With just 30 minutes of prep and the magic of a crock pot, this recipe yields a truly restaurant-quality experience in the comfort of your kitchen. Serve with crusty bread and a sprinkle of parsley for a meal that’s as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 Celery stalks
- 4 medium Russet potatoes
- 3 cloves Garlic
- 4 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 Bay leaf
- 2 tablespoons All-purpose flour
- 2 tablespoons Water
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Cut the beef chuck roast into 1.5-inch cubes and pat dry with paper towels. Season with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the seared beef to the crock pot.
Dice the onion, slice the carrots and celery, and cut the potatoes into 1-inch chunks. Mince the garlic.
In the same skillet used for the beef, add the onion and garlic. Sauté for 2-3 minutes until fragrant, then add the tomato paste and cook for another minute. Transfer the mixture to the crock pot.
Add the carrots, celery, and potatoes to the crock pot, layering them evenly.
Pour in the beef broth and red wine. Stir in Worcestershire sauce, thyme, rosemary, and place the bay leaf on top.
Cover the crock pot and cook on low for 8 hours, or until the beef and vegetables are tender.
About 15 minutes before the stew finishes cooking, make a slurry by whisking together the flour and water. Stir the slurry into the crock pot to thicken the stew.
Once thickened, taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serve the stew warm, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
