Crockpot Beef Stew Recipe
This hearty Crockpot Beef Stew is a comforting and flavorful dish made with tender beef chuck roast, fresh vegetables, and a rich broth. Slow-cooked to perfection, the stew is thickened with cornstarch and finished with sweet peas, creating a balanced and satisfying meal perfect for any chilly day.
- Prep Time: 20 minutes
- Cook Time: 4 to 9 hours (slow cooker)
- Total Time: 4 hours 20 minutes to 9 hours 20 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck roast (or stewing beef)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons olive oil (divided)
Vegetables and Broth
- 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)
Flavorings and Thickener
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary (or 1 sprig fresh)
- ½ teaspoon dried thyme leaves (or 2 sprigs fresh thyme)
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¾ cup frozen peas
- Salt and black pepper (to taste)
Instructions
- Prepare the Beef: In a medium bowl, combine the flour, salt, black pepper, and garlic powder. Toss the beef pieces in this flour mixture to coat evenly.
- Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured beef in batches and brown each side for about 2 minutes. After browning, transfer the beef to the bottom of a 6-quart slow cooker.
- Sauté Onions: Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onions and cook until tender and translucent. Add the cooked onions to the slow cooker with the beef.
- Deglaze the Skillet: Pour 1 cup of beef broth into the skillet and scrape up any browned bits from the bottom using a spatula. This adds extra flavor. Pour this broth into the slow cooker.
- Add Remaining Ingredients: Add the remaining 3 cups of beef broth, diced potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme to the slow cooker. Stir gently to combine.
- Slow Cook: Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours until the beef is fork tender and vegetables are cooked through.
- Thicken the Stew: In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Gradually stir this into the slow cooker stew to thicken the sauce, adding only as much as needed.
- Finish Cooking: Stir in the frozen peas, cover the slow cooker again, and cook for another 10 to 15 minutes until peas are heated and the stew has thickened. Season with additional salt and black pepper to taste before serving.
Notes
- For enhanced flavor, red wine can replace 1 cup of beef broth during the deglazing step.
- Peeling potatoes is optional depending on preference for texture.
- Use fresh herbs if available for a more vibrant taste.
- Adjust thickness by varying the amount of cornstarch slurry added.
- Ensuring beef is browned adds depth to the stew’s flavor.
Keywords: Crockpot beef stew, slow cooker beef stew, comfort food, hearty beef stew, stew with vegetables
Find it online: https://kitchenbyclara.com/crockpot-beef-stew-recipe/
