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Crockpot Beef Stew

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A comforting beef stew simmered in the crockpot, perfect for cozy evenings. Rich, hearty, and full of savory flavors.

Ingredients

Scale
  • 2 tbsp Olive Oil
  • 3 lbs Boneless Beef Chuck Roast (cut into 1.5 to 2-inch cubes)
  • 1.5 tsp Kosher Salt (more to taste)
  • 1 tsp Black Pepper (freshly ground)
  • 1 large Yellow Onion (chopped)
  • 2 stalks Celery (chopped)
  • 4 cloves Garlic (minced)
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
  • 4 cups Beef Broth (low-sodium)
  • 2 tbsp Worcestershire Sauce
  • 1.5 lbs Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
  • 4 medium Carrots (peeled and sliced into 1-inch rounds)
  • 2 Bay Leaves
  • 2 sprigs Fresh Thyme
  • 1 cup Frozen Peas
  • 3 tbsp Cornstarch
  • 3 tbsp Cold Water

Instructions

  1. Pat and Season the Beef: Pat the beef cubes dry with a paper towel, then generously season them with kosher salt and freshly ground black pepper.
  2. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, ensuring each piece is deeply browned on all sides. Transfer the browned beef to your slow cooker.
  3. Sauté the Vegetables: In the same skillet, add the chopped onion and celery. Cook until softened, about 5 minutes, then add the minced garlic and cook for an additional minute until fragrant.
  4. Add Tomato Paste and Wine: Stir in the tomato paste and let it cook for 1 minute. Pour in the dry red wine to deglaze the pan, scraping up any browned bits. Bring to a simmer and allow the wine to reduce by half.
  5. Combine with Broth: Stir in the beef broth and Worcestershire sauce, then pour the entire mixture over the beef in the slow cooker.
  6. Add Veggies and Herbs: Add the Yukon Gold potatoes, sliced carrots, bay leaves, and fresh thyme sprigs to the slow cooker. Stir everything to combine.
  7. Slow Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is tender and flavors meld beautifully.
  8. Thicken the Stew: Remove the bay leaves and thyme sprigs. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the stew.
  9. Final Simmer: Cover and cook on HIGH for another 20-30 minutes, or until the gravy has thickened to your liking. In the last 5 minutes of cooking, stir in the frozen peas. Taste and adjust seasoning with more salt and pepper if needed before serving.

Notes

Serve with crusty bread, a green salad, or roasted Brussels sprouts. Leftover stew can be refrigerated for up to 3 days or frozen for 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/crockpot-beef-stew-ultimate-comfort-food/

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