Print

Crockpot Beef Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm, hearty beef stew that feels like a cozy blanket during the colder months. Perfect for sharing with loved ones.

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. Dredge the Beef: Start by placing the beef cubes in a large bowl and sprinkle them with flour. Mix them around until each piece is evenly coated.
  2. Sear the Beef: In a large pan, heat the olive oil over medium-high heat. Once hot, add the beef in a single layer, searing each side for 2-3 minutes until beautifully browned.
  3. Sauté the Aromatics: In the same pan, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
  4. Prep the Vegetables: While the aromatics are cooking, prepare the potatoes and carrots. Cube the Yukon Gold potatoes and slice the carrots into thick rounds.
  5. Combine Ingredients in the Crockpot: Transfer the seared beef, sautéed onions, garlic, cubed potatoes, and sliced carrots into the crockpot.
  6. Add the Flavorings: Pour in the beef broth, followed by tomato paste, Worcestershire sauce, salt, and pepper. Stir everything together gently to combine.
  7. Set the Crockpot: Cover and set your crockpot to low for about 8 hours or until the beef is tender.
  8. Thicken the Stew: Once the beef is cooked, mix the cornstarch with cold water to create a slurry. Stir this into the stew and let it cook on high for another 30 minutes until thickened.
  9. Final Touches: About 10 minutes before serving, add in the frozen green peas. They should warm through perfectly without losing their vibrant color.
  10. Garnish and Serve: Before serving, sprinkle the finely chopped parsley on top for a fresh burst of flavor.

Notes

Serve with crusty bread or biscuits to soak up the gravy. Leftovers taste even better the next day.

Nutrition

Find it online: https://pinrecipezbylinaa.com/crockpot-beef-stew-rich-hearty-comfort-dinner/

Scroll to Top