Description
Crockpot Beef Stew is a cozy, one-pot comfort food classic made with tender beef, hearty vegetables, and a rich, savory broth—all slowly simmered to perfection.
Ingredients
- 2 lbs beef chuck roast, cut into bite-sized cubes
- 4 carrots, peeled and sliced thick
- 4 Yukon Gold or red potatoes, cut into chunks
- 2 celery ribs, chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Instructions
- Prep beef by cutting into cubes and patting dry. Chop all vegetables into hearty chunks.
- Optional: In a hot skillet, sear beef cubes until browned for added flavor.
- Layer carrots, potatoes, celery, onion, and garlic in the bottom of the slow cooker. Add beef on top.
- Stir in beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Cover and cook on low for 8 hours or on high for 4–5 hours, until beef is tender and vegetables are soft.
- 30 minutes before serving, stir in frozen peas. If desired, mix cornstarch and water, add to stew, and let thicken.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
- Garnish with fresh parsley, cracked pepper, or a pinch of flaky sea salt.
- Serve with crusty bread, dinner rolls, or a fresh green salad.
- Present in bread bowls or with puff pastry tops for a creative touch.
- Refrigerate leftovers up to 4 days; stew improves as it rests.
- Freeze cooled stew for up to 3 months in airtight containers or bags.
- Reheat gently on stove or in microwave with a splash of broth to revive texture.
- Chuck roast, stew meat, or brisket all work well for this recipe.
- Customize with parsnips, mushrooms, or sweet potatoes as desired.
- Ensure gluten-free by using certified gluten-free broth and Worcestershire sauce.
