Best Crock Pot Beef Stew
This Crock Pot Beef Stew recipe delivers a comforting and flavorful meal with minimal effort. Tender beef and perfectly cooked vegetables simmer in a rich broth, creating a hearty and satisfying stew perfect for a chilly evening.
Equipment
- Crock-Pot (slow cooker)
- Large skillet
- Large bowl
- Measuring cups and spoons
- Knife
- Cutting board
- Whisk
- Spatula
Ingredients
- 1.5 - 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound Yukon gold potatoes, peeled and cubed
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup dry red wine optional
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Season the beef cubes with salt and pepper, then dredge them in flour, shaking off any excess.
- Brown the beef in batches, being careful not to overcrowd the skillet. Set the browned beef aside.
- In the crock pot, place the chopped onion, carrots, and celery.
- Add the browned beef on top of the vegetables.
- Sprinkle the minced garlic over the beef.
- Add the cubed potatoes on top of the beef and garlic.
- In a large bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Pour the broth mixture over the ingredients in the crock pot. Make sure everything is mostly submerged.
- Cover the crock pot and cook on low for 8-10 hours, or on high for 4-5 hours. The beef should be fork-tender and the vegetables cooked through.
- During the last 30 minutes of cooking, stir in the frozen peas.
- Remove the bay leaf before serving.
Notes
For a thicker stew, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew during the last 30 minutes of cooking. Alternatively, mash a few of the potatoes against the side of the crock pot to release their starch. Leftover beef stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave. For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño. Experiment with different herbs, such as fresh parsley, oregano, or sage. Add a tablespoon of brown sugar or maple syrup for a touch of sweetness.