Description
This easy Crockpot Beef Stew is a hearty and comforting meal, packed with tender beef, chunky vegetables, and a rich, flavorful broth. Perfect for busy days, this slow-cooked classic requires minimal prep and delivers maximum taste!
Ingredients
Scale
- 2 lbs beef stew meat, cut into cubes
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 4 cups beef broth
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 4 medium potatoes, peeled and cubed
- 3 large carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 1 cup frozen peas (added at the end)
- Fresh parsley for garnish (optional)
Instructions
- Toss beef cubes with flour, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the beef for 2-3 minutes per side. Transfer to the slow cooker.
- Add potatoes, carrots, celery, onion, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and garlic powder. Stir to combine.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is tender.
- In the last 30 minutes, stir in frozen peas.
- Serve hot, garnished with fresh parsley, and enjoy!
Notes
- For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 30 minutes of cooking.
- Skip browning the beef if short on time, but searing adds extra flavor.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (LOW) or 4-5 hours (HIGH)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American