Crock Pot Beef Stew
This Crock Pot Beef Stew is rich, hearty, and packed with tender beef, carrots, potatoes, and a savory broth. An easy, slow-cooked meal perfect for cozy dinners.
Ingredients
- 2 lbs beef stew meat (chuck roast, cut into cubes)
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 4 cup beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 bay leaf (optional)
- 1 cup frozen peas (added at the end)
Instructions
- Prepare the beef – In a bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
- Sear the beef (optional but recommended) – Heat olive oil in a skillet over medium-high heat and brown the beef on all sides for 3-4 minutes. This step adds depth to the flavor.
- Layer the crock pot – Add onions, carrots, potatoes, celery, and garlic to the bottom of the slow cooker.
- Add the beef – Place the seared beef on top of the vegetables.
- Pour in the liquids – Mix the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary in a bowl, then pour over the beef and vegetables.
- Slow cook – Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender
- .Final touch – Add frozen peas in the last 30 minutes of cooking. Stir well.
- Serve & enjoy – Remove the bay leaf, stir the stew, and serve warm with crusty bread or over rice.
Notes
- Best beef cuts: Chuck roast is ideal for beef stew because it becomes tender when slow-cooked.
- Thickening the stew: If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the crock pot 30 minutes before serving.
- Extra flavor: Add a splash of red wine or balsamic vinegar for depth.