Go Back
Bird's-eye view of a bowl of beef stew with chunks of beef, potatoes, carrots, and peas in a thick brown broth.

Crockpot Beef Stew: Rich and Hearty Comfort Dinner

Tender beef and vegetables in a rich, savory gravy, this crockpot beef stew is a hearty slow-cooker meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Dry and flour beef:

    Thoroughly dry the beef cubes using paper towels, then coat them evenly with the flour.

  2. Sear beef cubes:

    In a large skillet over medium-high heat, warm the olive oil. Arrange the beef in one layer and sear each side for 2-3 minutes until a deep brown crust develops. Move the seared beef to the slow cooker.

  3. Deglaze skillet:

    Add a small amount of beef broth to the hot skillet and deglaze by scraping up the browned bits. Pour this liquid over the beef in the slow cooker.

  4. Layer vegetables:

    Place the cubed potatoes, thick carrot rounds, diced onion, and minced garlic on top of the beef in layers.

  5. Whisk broth mixture:

    In a separate bowl, combine the remaining beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Whisk until smooth, then pour over the vegetables and beef.

  6. Slow cook beef:

    Put the lid on the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4 hours, until the beef is fork-tender.

  7. Thicken with slurry:

    About 30 minutes before serving, mix the cornstarch with cold water to create a smooth slurry. Stir this into the slow cooker along with the frozen peas.

  8. Add peas and parsley:

    Replace the lid and cook for another 30 minutes until the gravy thickens, turns dark brown, and coats a spoon. Sprinkle with fresh parsley before serving.