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Crock Pot Beef Stew

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A comforting and hearty crock pot beef stew made with tender chunks of beef, root vegetables, and a rich, savory broth. Perfect for a warming dinner on busy weekdays or chilly nights.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cups beef broth
  • 3 carrots, sliced
  • 3 potatoes, peeled and diced
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Optional: 1 cup frozen peas (added in the last 30 minutes)

Instructions

  1. In a large bowl, toss the beef with flour, salt, and pepper until coated.
  2. In a skillet over medium-high heat, heat olive oil and brown the beef in batches. Transfer browned beef to the crock pot.
  3. Add carrots, potatoes, celery, onion, and garlic to the crock pot.
  4. Stir in beef broth, tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce.
  5. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef is tender and vegetables are cooked through.
  6. If using, add frozen peas in the last 30 minutes of cooking.
  7. Remove bay leaves before serving. Serve hot with bread or over mashed potatoes.

Notes

  • Browning the beef adds extra flavor, but you can skip it for convenience.
  • Stew thickens naturally as it cooks, but you can add a cornstarch slurry at the end for a thicker consistency.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://ukfinda.com/crock-pot-beef-stew/