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crockpot beef stew-1

Crockpot Beef Stew

Hearty and comforting, this crockpot beef stew is a classic slow-cooked dinner packed with tender beef, hearty vegetables, and a savory, flavorful broth. Perfect for cold nights or make-ahead meals.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 900 grams beef chuck, cut into 2.5 cm cubes
  • 30 ml vegetable oil
  • 300 grams carrots, peeled and sliced into chunks
  • 600 grams potatoes, peeled and diced
  • 100 grams celery stalks, sliced
  • 150 grams large onion, chopped
  • 3 cloves garlic, minced
  • 750 ml beef broth
  • 60 ml tomato paste
  • 30 ml Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 40 grams all-purpose flour
  • salt and black pepper, to taste
  • 100 grams frozen peas (added at the end)
  • fresh parsley, chopped (for garnish)

Equipment

  • 1 slow cooker at least 5-quart capacity
  • 1 large skillet
  • 1 chopping board
  • 1 mixing bowl
  • 1 wooden spoon

Method
 

  1. Heat the vegetable oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides (about 5 minutes). Transfer browned beef to the crockpot.
  2. In the crockpot, add carrots, potatoes, celery, onion, and minced garlic.
  3. Sprinkle the flour over the beef and vegetables, then give everything a gentle toss to coat evenly.
  4. Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
  5. Cover and cook on low for 7 hours, or until the beef is tender and the vegetables are cooked through.
  6. 20 minutes before serving, stir in the frozen peas and remove bay leaves. Adjust seasoning with additional salt and pepper if needed.
  7. Serve hot, garnished with chopped fresh parsley.

Notes

For a richer broth, you can substitute half of the beef broth with red wine.
If you like your stew thicker, remove 1 cup of liquid at the end, mix with 1 tablespoon of flour, and stir back in. Let it cook for another 10 minutes.
Leftovers keep well; store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.