Crockpot Beef Stew Recipe

Crockpot beef stew in a small white bowl.

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4.50 from 18 votes

Crockpot beef stew is chockfull of tender beef, vegetables, and flavorful gravy. It's the ultimate comfort food.

Prep Time30

Cook Time6

Total Time6 30

Course: Slow Cooker

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

3 pounds beef chuck roast, cut into 1-inch pieces (see note)
½ cup all-purpose flour
1 ½ teaspoons kosher salt, divided
1 teaspoon paprika
1 teaspoon coarse ground black pepper, divided
½ teaspoon garlic powder
2 tablespoons oil or ghee
4 medium carrots, cut into ½ -inch slices (about 2 cups)
4 stalks celery, cut into ¼ -inch slices (about 2 cups)
1 large onion, chopped (about 3 cups)
2 cloves garlic, minced
2 tablespoons tomato paste
½ cup dry red wine
1 pound baby potatoes, or potatoes, cut into 1 inch pieces
2 ½ cups beef broth, divided (low sodium preferred)
1 can (14.5 ounces) diced tomatoes, undrained
1 sprig fresh rosemary
1 sprig fresh thyme
1 large bay leaf
¼ cup cornstarch
2 cups frozen peas
½ cup chopped fresh parsley

Instructions

In a large bowl, combine flour, 1 teaspoon salt, paprika, ½ teaspoon pepper, and garlic powder. Add beef and toss, coating all sides of beef with flour mixture. If there is additional flour mixture at the bottom of the bowl, do not discard.
3 pounds beef chuck roast, cut into 1-inch pieces, ½ cup all-purpose flour, 1 ½ teaspoons kosher salt, divided, 1 teaspoon paprika, 1 teaspoon coarse ground black pepper, divided, ½ teaspoon garlic powder
In a large pot or skillet, heat oil over medium-high heat. Add floured meat to pan in a single layer (you will have to do this in batches, don’t overcrowd) and brown on all sides, about 5 minutes per batch. Add more oil if needed. Remove from pan and place in slow cooker when browned. Repeat until all the meat is browned. The meat won’t be fully cooked, just browned.
2 tablespoons oil or ghee
Add carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to skillet and cook, stirring, for 7 to 8 minutes or until onions are translucent.
4 medium carrots, cut into ½ -inch slices, 4 stalks celery, cut into ¼ -inch slices, 1 large onion, chopped
Add garlic and cook for one minute or until fragrant. Add any leftover flour mixture and stir and continue to cook for 1 to 2 minutes. Add tomato paste, stirring to combine. Add red wine and scrape the bottom of the pan to loosen all the brown bits. Cook for 1 to 2 minutes or until wine starts to reduce. Add vegetable mixture to beef in slow cooker.
2 cloves garlic, minced, 2 tablespoons tomato paste, ½ cup dry red wine
Add potatoes, 2 cups of broth, and tomatoes to slow cooker. Add rosemary, thyme, and bay leaf (you’ll remove and discard these later). Stir to combine.
1 pound baby potatoes, or potatoes, cut into 1 inch pieces, 2 ½ cups beef broth, divided, 1 can (14.5 ounces) diced tomatoes, undrained, 1 sprig fresh rosemary, 1 sprig fresh thyme, 1 large bay leaf
Cover and cook on high heat for 4 to 5 hours or until meat is tender (see note).
In a small bowl, stir together ½ cup beef broth and cornstarch until cornstarch is dissolved. Slowly stir this mixture into stew and cook stew, covered, another 30 minutes to thicken.
¼ cup cornstarch
After 30 minutes, stir in peas (no need to thaw!) and parsley. Taste and season with salt and pepper as needed.
2 cups frozen peas, ½ cup chopped fresh parsley

Video

Notes

Beef: You can buy already cubed stew meat but I find that a chuck roast is less expensive and it's easy to cut yourself. If you can, put the beef into the freezer for about an hour before cutting into chunks. It will be easier to slice.
Seasoning shortcut: Substitute a ½ cup of my homemade beef stew seasoning mix instead of the flour, salt, paprika, pepper, garlic powder, rosemary and thyme.
Cook the stew on Low: If you prefer, cook the stew on low heat for 8 to 9 hours. Turn to high after adding cornstarch mixture to thicken the stew, for about 30 minutes.
Stovetop: This stew can be cooked on the stovetop, if you prefer. After you add the potatoes and broth, turn heat to high to bring stew to a boil, then reduce to low or medium-low to maintain a simmer. Cover and cook for 1 hour, 15 minutes, stirring occasionally. The stew should be gently simmering, not rapidly boiling. If needed, lower the heat. Stir in peas about 10 minutes before serving.

Nutrition

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