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Crockpot Beef Stew
Crockpot Beef Stew
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Imagine coming home to this warm, bubbly and savory beef stew. With red wine, caramelized chunks of beef, carrots and potatoes, it’s just a bowl full of warm comfort on a chilly fall day.

Prep time
Bake/Cook time
8 generous portions
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Crockpot Beef Stew
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
8 generous portions


  • 4 pounds sirloin roast, cut into chunks
  • 1/2 cup all-purpose flour*
  • 1/3 cup corn starch
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic salt
  • 3 tablespoons Imperial Sugar Dark Brown Sugar
  • 1/4 cup oil
  • 1 medium onion, diced small
  • 3 carrots, sliced
  • 2 large baking potatoes, diced into 1/2 inch pieces
  • 2 celery stalks, sliced
  • 7 garlic cloves, minced
  • 1 bottle good red wine
  • 4 cups beef broth
  • Several dashes Worcestershire sauce
  • 1 tablespoon soy sauce
  • Salt and pepper to taste


  1. Toss beef, flour, corn starch, thyme, garlic and brown sugar until each piece is well coated.
  2. Add oil to a large, hot pan and sear the beef, being careful not to crowd the pan. You will have to do several batches to ensure a good caramelized crust on each piece. It’s worth it.
  3. Add beef and remaining ingredients to the slow cooker and simmer on low for 8 hours.


Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.

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