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Crockpot Beef Stew

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A comforting Crockpot Beef Stew with tender beef, hearty vegetables, and a rich broth, perfect for cozy nights.

Ingredients

Scale
  • 2 lbs Beef Chuck Roast (Cut into 1.5-inch cubes)
  • 0.25 cup All-Purpose Flour (For dredging the beef)
  • 2 tbsp Olive Oil (For searing)
  • 1 large Yellow Onion (Diced)
  • 3 cloves Garlic (Minced)
  • 3 large Yukon Gold Potatoes (Peeled and cubed)
  • 4 large Orange Carrots (Sliced into thick rounds)
  • 3 cups Low-Sodium Beef Broth (Base for the gravy)
  • 2 tbsp Tomato Paste (Adds deep umami flavor)
  • 1 tbsp Worcestershire Sauce (For savory depth)
  • 1 tsp Salt (Adjust to taste)
  • 0.5 tsp Black Pepper (Freshly ground)
  • 2 tbsp Cornstarch (Mixed with cold water for slurry)
  • 2 tbsp Cold Water (For the slurry)
  • 1 cup Frozen Green Peas (Added at the end)
  • 0.25 cup Fresh Parsley (Finely chopped for garnish)

Instructions

  1. Begin by seasoning the beef pieces with salt and pepper. Dredge them in flour, shaking off the excess.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef chunks in batches, browning them on all sides.
  3. Remove the beef from the skillet and transfer it to the crockpot. In the same skillet, add the diced onions and garlic, sautéing until onions become translucent.
  4. Add the onions and garlic to the crockpot with the beef. Next, layer in the cubed potatoes and sliced carrots.
  5. In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the ingredients in the crockpot.
  6. Cover the crockpot and cook on low for about 480 minutes, or until the beef is tender.
  7. To thicken the stew, mix the cornstarch with cold water to create a slurry. Pour this into the stew during the last 30 minutes of cooking.
  8. Add the frozen peas in the last few minutes of cooking, allowing them to heat through.

Notes

Sear the beef well for enhanced flavors and feel free to add more vegetables for variety.

Nutrition