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Crockpot Beef Stew Recipe

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★★★★★

4.9 from 91 reviews

This hearty Crockpot Beef Stew is a comforting, slow-cooked meal perfect for chilly days. Tender beef chunks are seared and then simmered with potatoes, carrots, celery, and flavorful herbs in a savory broth, resulting in a rich and satisfying dish with minimal hands-on time.

Ingredients

Scale

Beef and Coating

  • 2 pounds beef chuck roast (or stewing beef, cut into 1-inch chunks)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 3 tablespoons olive oil (divided)

Vegetables and Liquids

  • 1 yellow onion (chopped)
  • 4 cups beef broth (divided, or beef stock)
  • 3 cups diced potatoes (peeled)
  • 2 large carrots (cut into 1-inch pieces, about 2 cups)
  • 3 ribs celery (cut into 1-inch pieces, about 1 cup)
  • 1 cup vegetable juice (such as V8)
  • 1 tablespoon Worcestershire sauce

Herbs and Seasonings

  • 1 teaspoon dried rosemary (or 1 sprig fresh)
  • ½ teaspoon dried thyme leaves (or 2 sprigs fresh thyme)
  • Salt and black pepper (to taste)

Thickener and Additional

  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¾ cup frozen peas

Instructions

  1. Coat the beef: In a medium bowl, combine the flour, salt, black pepper, and garlic powder. Toss the beef chunks in this flour mixture to evenly coat them, which helps to thicken the stew later.
  2. Brown the beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated beef in batches and brown each side for about 2 minutes to develop flavor. Transfer the browned beef to the bottom of a 6-quart slow cooker.
  3. Sauté the onion: Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the skillet, and cook the chopped onion until tender and translucent. Add the sautéed onion to the slow cooker with the browned beef.
  4. Deglaze the skillet: Pour 1 cup of beef broth into the skillet to scrape up any flavorful browned bits stuck to the pan using a spatula. These add depth to the stew. Add this broth to the slow cooker.
  5. Add remaining ingredients: Into the slow cooker, add the remaining 3 cups of beef broth, diced potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme. Stir gently to combine all ingredients.
  6. Slow cook the stew: Cover the slow cooker and cook on high for 4 to 5 hours or on low for 8 to 9 hours, until the beef is fork tender and the vegetables are cooked through.
  7. Thicken the stew: In a small bowl, mix cornstarch and water to create a slurry. Gradually stir this into the stew to thicken it, adding only as much as needed. Then stir in the frozen peas.
  8. Finish cooking: Cover and cook the stew for an additional 10 to 15 minutes on low until thickened and heated through. Adjust seasoning with salt and pepper to taste before serving.

Notes

  • Beef chuck roast is ideal for slow cooking due to its marbling and tenderness after long cooking times.
  • You can substitute some beef broth with red wine for deeper flavor if desired.
  • Peeling potatoes helps them hold together better during the long cooking process.
  • The cornstarch slurry should be added gradually to avoid over-thickening the stew.
  • For a thicker stew, you can use less broth or reduce the liquid after cooking by removing the lid and cooking on high for 30 minutes.

Keywords: beef stew, crockpot beef stew, slow cooker stew, comfort food, hearty stew, slow cooked beef

Find it online: https://nataliereeve.com/crockpot-beef-stew-recipe/