Description
This Crock Pot Beef Stew is the ultimate comfort food! It’s loaded with tender beef, hearty vegetables, and a rich, flavorful broth. Let your slow cooker do all the work while you enjoy a cozy and delicious meal. Perfect for chilly nights!
Ingredients
Units
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 cups beef broth
- 3 medium potatoes, peeled and diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen peas (added at the end)
Instructions
- Prep the beef: In a bowl, toss the beef 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. Brown the beef on all sides, then transfer to the crock pot.
- Add the veggies: Layer the potatoes, carrots, celery, onion, and garlic over the beef.
- Mix the broth: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and the bay leaf. Pour over the meat and vegetables.
- Slow cook: Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the beef is tender.
- Add peas: In the last 30 minutes, stir in the frozen peas.
- Serve: Remove the bay leaf, give it a final stir, and serve hot.
Notes
- For a thicker stew, mash some of the potatoes before serving or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Serve with crusty bread for a complete meal.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.