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Crockpot Beef Stew

Hearty Crockpot Beef Stew for Cozy Nights In

This Hearty Crockpot Beef Stew is a comforting, slow-cooked meal perfect for cozy nights in.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Stew
  • 2 lbs Beef Chuck Roast The star of this stew, providing hearty protein and rich flavor.
  • 1/4 cup All-Purpose Flour Dredging the beef before searing creates a delicious crust.
  • 2 tbsp Olive Oil Crisp and flavor the beef during searing.
  • 1 large Yellow Onion, diced Adds natural sweetness and depth to the stew.
  • 3 cloves Garlic, minced Introduces aromatic depth.
  • 3 large Yukon Gold Potatoes, cubed Their creaminess adds body and flavor to the dish.
  • 4 large Orange Carrots, sliced thick Bring color and natural sweetness to the stew.
  • 3 cups Low-Sodium Beef Broth Forms the savory base of the gravy.
  • 2 tbsp Tomato Paste Enhances umami richness in the stew.
  • 1 tbsp Worcestershire Sauce Adds savory, deep flavor.
  • 1 tsp Salt Essential for balancing flavors.
  • 1/2 tsp Black Pepper, freshly ground Introduces a subtle heat to the stew.
  • 2 tbsp Cornstarch Mixed with 2 tbsp cold water to thicken the gravy.
  • 1 cup Frozen Green Peas Adds vibrant color and a touch of sweetness.
  • 1/4 cup Fresh Parsley, finely chopped A sprinkle of freshness as a garnish.

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Crockpot Beef Stew
  1. Pat the beef chuck roast dry using paper towels and cut it into 1-inch chunks. Toss the beef pieces with the all-purpose flour until evenly coated.
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Carefully place the floured beef chunks into the hot skillet, searing them for 2-3 minutes on each side until browned.
  3. Transfer the browned beef to your slow cooker. Pour in 1 cup of low-sodium beef broth into the skillet, scraping up the browned bits.
  4. Pour the broth over the seared beef in the slow cooker. Layer in the cubed Yukon Gold potatoes, sliced carrots, diced onion, and minced garlic evenly over the beef.
  5. In a bowl, combine the remaining beef broth with tomato paste, Worcestershire sauce, salt, and black pepper, whisking until smooth. Pour this mixture over the layers in the slow cooker.
  6. Cover the Crockpot with its lid and set it to LOW for 7-8 hours or HIGH for 4 hours.
  7. About 30 minutes before serving, make a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the stew along with 1 cup of frozen green peas.
  8. Check that the beef is fork-tender and the gravy has thickened. Garnish with freshly chopped parsley before serving warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Searing enhances the beef's flavor. Layer vegetables on top of the beef for even cooking. Maintain vibrant color by adding peas in the final 30 minutes.

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