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Crockpot Beef Stew

Crockpot beef stew recipe with tender beef carrots potatoes and peas
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This robust Crockpot beef stew is the ultimate set-and-forget comfort meal. Tender beef chuck simmers low and slow with potatoes, carrots, and celery in a rich, savory broth, creating a deeply satisfying dinner that's perfect for meal prep.

Ingredients

Scale
  • 2.5 to 3 pounds beef chuck roast, cut into 1.5-inch cubes
  • 0.25 cup all-purpose flour
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 pound baby potatoes, halved
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 1 cup frozen peas

Instructions

  1. Pat beef cubes dry with paper towels. In a large bowl, toss beef with flour, salt, and pepper until coated.
  2. Heat oil in a large skillet over medium-high heat. Brown beef in batches, transferring to a 6-quart slow cooker.
  3. In the same skillet, add onion and cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  4. Pour 0.5 cup beef broth into the skillet, scraping up browned bits. Stir in tomato paste and Worcestershire sauce, then pour mixture over beef in slow cooker.
  5. Add remaining broth, bay leaves, and thyme to slow cooker. Stir in potatoes, carrots, and celery.
  6. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is very tender.
  7. About 15 minutes before serving, stir in frozen peas. For a thicker stew, mix 2 tablespoons cornstarch with 3 tablespoons cold water, stir into stew, cover, and cook on HIGH for 15-20 more minutes. Remove bay leaves before serving.

Notes

Do not skip browning the beef for best flavor. Cut vegetables into hearty pieces so they don't turn to mush. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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