Description
Crockpot Beef Stew: Tender beef, hearty vegetables, and savory broth slow-cooked to perfection for a comforting meal everyone will love.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped (about 1 cup)
- 4 garlic cloves, minced
- 4 large carrots, sliced into 1/2-inch rounds (about 2 cups)
- 3 celery stalks, sliced (about 1 cup)
- 1 pound baby potatoes, halved
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 cup frozen peas
Instructions
- Step 1: Prepare the Beef Mix the flour, salt, and pepper in a large bowl. Add the beef cubes and toss until they’re lightly coated. Heat the olive oil in a large skillet over medium-high heat. Working in small batches (about 1/3 of the meat at a time), brown the beef on all sides, about 2-3 minutes per batch. This step is crucial for developing that rich, deep flavor that makes your Crockpot Beef Stew exceptional. Transfer the browned meat directly to your slow cooker.
- Step 2: Sauté Aromatics In the same skillet with the remaining beef fat (add a touch more oil if needed), sauté the onions until they’re translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. The fond—those browned bits on the pan bottom—contains concentrated flavor, so scrape it up as you stir. Transfer this mixture to your slow cooker, making sure to get every last bit of flavor.
- Step 3: Layer and Season Add the carrots, celery, and potatoes to your slow cooker, arranging them around and on top of the meat. Place the bay leaves among the ingredients and sprinkle with dried thyme. In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until well combined, then pour this liquid over everything in the crockpot. The liquid should just barely cover the ingredients—if it doesn’t, add a little more broth or water.
- Step 4: Slow Cook to Perfection Cover your slow cooker and set it to low for 7-8 hours or high for 4-5 hours. The long, slow cooking process is what transforms tough beef into tender morsels and allows the flavors to meld beautifully. Avoid lifting the lid during cooking as this releases heat and can add 30 minutes to your cooking time. Your Crockpot Beef Stew is ready when the beef is fork-tender and the vegetables are cooked through but still hold their shape.
- Step 5: Finish and Serve About 30 minutes before serving, stir in the frozen peas—they’ll cook quickly in the hot stew while maintaining their bright color. Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves before serving your Crockpot Beef Stew in deep bowls, perhaps with a slice of crusty bread on the side to soak up every last drop of that delicious gravy.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 6 grams
- Sodium: 900 mg
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 110 mg