Crockpot Beef Stew
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Calories
372 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crockpot Beef Stew
Description
This stew begins by coating beef with seasoned flour and browning it in batches to develop flavor through caramelization. Onions are sautéed and combined with the beef in a slow cooker along with broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, and herbs. The mixture cooks on low or high setting until beef is fork-tender and vegetables have softened.
To achieve the desired thickness, cornstarch is mixed with water and added gradually near the end of cooking to adjust the broth's consistency. Frozen peas are stirred in during the final minutes for freshness and color without overcooking.
This dish is suitable for a filling meal and can be paired with bread or served on its own. Variations with red wine instead of broth or fresh green beans instead of peas are possible. Leftovers keep well refrigerated and freeze for longer storage.
Ingredients
- 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 potato peeled, diced
- 2 large carrot 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 rosemary or 1 sprig fresh, dried
- ½ teaspoon thyme or 2 sprigs fresh thyme, dried leaves
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¾ cup peas frozen
- salt to taste
- black pepper to taste
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
- Brown beef in small batches without crowding the pan to enhance flavor and avoid steaming.
- Red wine may replace 1 cup of beef broth; deglaze pan with wine after browning beef.
- Add frozen peas in the last 10 minutes; fresh green beans require about 45 minutes cooking time.
- Use any potato variety; red or Yukon gold potatoes hold shape better and may not need peeling.
- Store leftovers in airtight containers refrigerated up to 4 days or frozen up to 4 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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