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Crockpot Beef Stew

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A comforting and flavorful beef stew slow-cooked to perfection with tender chunks of beef and hearty vegetables.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 cups beef stock
  • 2 tablespoons olive oil
  • 2 large carrots, sliced
  • 3 medium potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 cup peas (fresh or frozen)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions

  1. Sear the beef in a large skillet with olive oil over medium-high heat for about 5 minutes. Transfer to the crockpot.
  2. Sauté garlic and onions in the same skillet for 2-3 minutes, then add tomato paste and cook for another minute. Transfer to the crockpot.
  3. Add carrots, potatoes, beef stock, Worcestershire sauce, thyme, rosemary, bay leaf, and season with salt and pepper. Stir to combine.
  4. Cook on low for 7-8 hours or high for 4-5 hours.
  5. Mix cornstarch with water to create a slurry and stir into the crockpot 30 minutes before serving to thicken the stew.
  6. Add peas and cook until heated through. Remove and discard the bay leaf before serving.

Notes

Serve with crusty bread or over mashed potatoes. Refrigerate leftovers for up to 3-4 days or freeze for longer storage.

Nutrition

Find it online: https://recypez.com/crockpot-beef-stew-recipe/

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