Crockpot Beef Stew: A Hearty Comfort Food Recipe

Introduction

This crockpot beef stew is a warm and hearty comfort food perfect for chilly days. Tender beef and vegetables slowly simmer in a rich broth, making it an easy and satisfying meal for any weeknight.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil (optional, for browning)
• 4 cups beef broth
• 1 cup carrots, sliced
• 1 cup potatoes, diced (Yukon gold or red potatoes work well)
• 1 cup celery, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas (added at the end)
• For thickening (optional): 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions

1. Step 1: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. Step 2: In a large skillet, heat olive oil over medium-high heat. Sear the beef cubes in batches for 3-4 minutes on each side until browned. This step is optional but adds extra flavor.
3. Step 3: Place the browned or raw beef in the crockpot. Add the carrots, potatoes, celery, onion, and garlic. Pour in the beef broth, then stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Mix to combine.
4. Step 4: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and flavors meld together.
5. Step 5: If you want a thicker stew, stir the cornstarch and water mixture into the crockpot during the last 30 minutes of cooking. Allow it to thicken.
6. Step 6: Stir in the frozen peas about 15 minutes before serving. Serve hot, ladled into bowls with crusty bread or over rice.

Tips & Variations

• For deeper flavor, brown the beef before adding it to the crockpot.
• Swap the frozen peas for green beans or corn if preferred.
• Add a splash of red wine to the broth for an extra rich taste.
• Use fresh herbs if available, adding them at the end of cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the beef?

Yes, browning is optional. It adds flavor and color but the stew will still be tasty if you add the beef directly to the crockpot.

How can I thicken the stew without cornstarch?

You can mash some of the cooked potatoes into the broth to naturally thicken it, or simmer the stew uncovered for a while to reduce the liquid.

Crockpot Beef Stew: A Hearty Comfort Food Recipe

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4.6 from 137 reviews

This Crockpot Beef Stew is a hearty and comforting dish perfect for chilly days. Tender beef chuck is slow-cooked with aromatic herbs, vegetables, and a rich beef broth to create a flavorful stew that’s deliciously satisfying. With the option to brown the beef for extra depth of flavor and a simple cornstarch thickening step, this recipe is easy to prepare and yields a warming meal ideal for family dinners.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 8 hours (low) or 5 hours (high)
• Total Time: 8 hours 20 minutes (low) or 5 hours 20 minutes (high)
• Yield: 6 servings 1x
• Category: Comfort Food, Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Stew:

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil (optional, for browning)
• 4 cups beef broth
• 1 cup carrots, sliced
• 1 cup potatoes, diced (Yukon gold or red potatoes work well)
• 1 cup celery, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas (added at the end)

For Thickening (Optional):

• 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions

1. Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper to enhance the flavor and help in browning if you choose to do so.
2. Brown the Beef (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches for 3-4 minutes on each side until browned. This caramelization step adds richness to the stew but can be skipped to save time.
3. Add Ingredients to the Crockpot: Place the browned or raw beef cubes into the crockpot. Add the carrots, potatoes, celery, onion, and garlic. Pour in the beef broth and stir in tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaf. Mix thoroughly to combine all flavors.
4. Cook the Stew: Cover the crockpot and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is tender and the flavors meld beautifully.
5. Thicken the Stew (Optional): If you prefer a thicker consistency, combine cornstarch and water to make a slurry. Stir this into the stew about 30 minutes before it finishes cooking and allow it to thicken.
6. Add Peas and Serve: Stir in frozen peas roughly 15 minutes before serving to heat through without losing their bright color. Ladle the stew into bowls and serve with crusty bread or over rice for a complete meal.

Notes

• Browning the beef is optional but recommended to deepen the flavor.
• The cornstarch slurry is optional and helps thicken the stew to your preferred consistency.
• The stew can be cooked on low or high, depending on your timing needs.
• Frozen peas are added at the end to retain their color and texture.
• This stew freezes well; cool completely before freezing in airtight containers.

Keywords: crockpot beef stew, slow cooker stew, hearty beef stew, comfort food recipe, easy beef stew