Description
A classic, hearty beef stew that cooks low and slow in a Crockpot, turning simple ingredients into a rich, savory, and comforting meal perfect for busy families.
Ingredients
2 lbs beef chuck roast, cubed
1/4 cup all-purpose flour
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
3 large carrots, sliced
3 medium potatoes, cubed
2 stalks celery, sliced
2 bay leaves
1 cup frozen peas
Instructions
- Toss beef cubes with flour, salt, and pepper. Heat oil in a skillet and brown beef on all sides
- Transfer beef to Crockpot. Add onion, garlic, carrots, potatoes, and celery on top
- Whisk tomato paste and Worcestershire sauce into beef broth. Pour mixture over ingredients in pot. Add bay leaves
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until beef is fork-tender
- Stir in frozen peas during last 15 minutes of cooking. Discard bay leaves before serving
Notes
Browning the meat first adds deep, caramelized flavor.
Resist lifting the lid during cooking to maintain heat and cooking time.
For thicker stew, mix 2 tbsp cornstarch with 3 tbsp cold water and stir in during last 30 minutes on HIGH.
Store leftovers in fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 1 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: beef stew, crockpot, slow cooker, dinner, comfort food