Crockpot Beef Stew

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This hearty Slow Cooker Beef Stew is filled with tender beef, potatoes, carrots, and peas, all simmered in a rich, flavorful gravy

Course Dinner

Cuisine American

Keyword beef slow cooker, beef stew, crock pot beef recipes, crockpot beef dinner, crockpot stew, easy slow cooker recipe, slow cooker beef, slow cooker dinner recipe, stew

Prep Time 20

Slow Cooker Time (on low) 8

Total Time 8 20

Servings

Calories 495kcal

Author Maike Corbett

Equipment

Ingredients

2 ½ pounds beef stew meat cut into bite-sized pieces
3 tablespoons vegetable oil
1 large onion chopped
5 large carrots peeled and sliced
4 large potatoes peeled and cut into large chunks
2 cups frozen peas
4 cloves garlic minced
⅓ cup flour all-purpose
4 cups beef broth
1 tablespoon Better Than Bouillon Beef
⅓ cup tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 large bay leaves
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons cornstarch mixed with 3 tablespoons cold water (optional for thickening)
parsley freshly chopped

Instructions

Heat the oil in a large skillet over medium-high heat. Add the stew meat and brown on all sides. Transfer the browned beef to the slow cooker. Cook in batches.
Add the onion and garlic and cook in the same skillet until the onion is softened, about 3-4 minutes. Add the flour to the skillet and stir well, cooking for another minute.
Gradually whisk in the beef broth. Add the Better Than Bouillon Beef Base, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir to combine.
Pour the mixture over the beef in the slow cooker. Add the sliced carrots and potato chunks to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender, the potatoes are cooked through, and the vegetables are soft.
About 30 minutes before serving, add the cornstarch mixture and frozen peas to the slow cooker. Allow it to cook for the remaining time until the gravy reaches the desired consistency. Remove the bay leaf.

Nutrition