Description
This Crockpot Beef Stew is the ultimate comfort food for cold days. Loaded with tender chunks of beef, hearty root vegetables, and a rich, savory broth, it’s slow-cooked to perfection with minimal effort. The stew delivers deep, satisfying flavors that only get better the next day.
Ingredients
2 pounds beef chuck or stew meat, cut into chunks
1 tablespoon olive oil
Salt and black pepper, to taste
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and chopped
3 celery stalks, chopped
3–4 Yukon Gold or red potatoes, chopped
1 cup peas (added at the end)
4 cups beef broth
2 tablespoons tomato paste (optional)
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon Worcestershire sauce
¼ cup red wine (or sub with more broth or vinegar mix)
1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
1 tablespoon butter (optional, for richness)
Instructions
Sear the beef: In a skillet, heat olive oil over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Set aside.
Sauté aromatics: In the same pan, melt butter and sauté onions and garlic. Scrape the brown bits from the bottom for added flavor. Deglaze with red wine if using.
Layer in crockpot: Add beef to the bottom of the crockpot. Layer with carrots, celery, potatoes, and sautéed aromatics.
Add liquids and seasoning: Pour in beef broth, Worcestershire sauce, tomato paste (if using), and herbs. Stir gently.
Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until beef is fork-tender and vegetables are soft.
Thicken stew (optional): Mix cornstarch and water, stir into stew during the last 30 minutes of cooking.
Add peas: Stir in peas 15 minutes before serving.
Serve: Remove bay leaves, taste and adjust seasoning. Let rest 5 minutes before serving.
Notes
Use beef chuck for best results; it becomes incredibly tender.
For added richness, stir in 1 tablespoon butter at the end.
Customize with mushrooms, sweet potatoes, or green beans.
Skip wine or use Guinness for an Irish twist.
Store in fridge for 3–4 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours on LOW or 3–4 hours on HIGH
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Keywords: beef stew, slow cooker stew, crockpot dinner, hearty winter meal, comfort food, beef and vegetable stew