Crockpot Beef Stew

Name: Crockpot Beef Stew
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 servings
Ingredients: 2 pounds beef chuck roast; 3 tablespoons all-purpose flour; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 3 tablespoons olive oil; 1 yellow onion; 4 cups beef broth; 3 cups diced potatoes; 2 large carrots; 3 ribs celery; 1 cup vegetable juice; 1 tablespoon Worcestershire sauce; 1 teaspoon dried rosemary; ½ teaspoon dried thyme leaves; 2 tablespoons cornstarch; 2 tablespoons water; ¾ cup frozen peas; salt and black pepper

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4.9

2,214 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
8 servings
Calories
372 kcal
Course
Main Course, Dinner
Cuisine
American

Crockpot Beef Stew

Layla Henson

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This Crockpot beef stew is a cozy, flavorful dish with tender beef, hearty veggies, and rich gravy, perfect for any chilly day.

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Ingredients

Servings

2 pounds beef chuck roast or stewing beef
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
3 tablespoons olive oil divided
1 yellow onion chopped
4 cups beef broth divided, or beef stock *see note
3 cups diced potatoes peeled*
2 large carrots cut into 1-inch pieces, about 2 cups
3 ribs celery cut into 1-inch pieces, about 1 cup
1 cup vegetable juice such as V8
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary or 1 sprig fresh
½ teaspoon dried thyme leaves or 2 sprigs fresh thyme
2 tablespoons cornstarch
2 tablespoons water
¾ cup frozen peas
salt and black pepper to taste

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Instructions

In a medium bowl, combine flour, salt, pepper, and garlic powder. Toss the beef in the flour mixture.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6-quart slow cooker.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
Add 1 cup of beef broth (or red wine per the recipe notes below) to the skillet and scrape up any brown bits with a spatula.
Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.
Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.
In a small bowl, stir together cornstarch with 2 tablespoons of water. Add to the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture.) Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt and pepper to taste.

Notes

Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.
Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.
Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking.
Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or russet potatoes should be peeled.
Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Nutrition Information

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Serving 2cups Calories 372 (19%) Carbohydrates 25g (8%) Protein 27g (54%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 78mg (26%) Sodium 714mg (30%) Potassium 1181mg (34%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 3453IU (69%) Vitamin C 33mg (37%) Calcium 57mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 372 kcal

% Daily Value*

Serving	2cups
Calories	372	19%
Carbohydrates	25g	8%
Protein	27g	54%
Fat	19g	29%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	78mg	26%
Sodium	714mg	30%
Potassium	1181mg	25%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	3453IU	69%
Vitamin C	33mg	37%
Calcium	57mg	6%
Iron	4mg	22%