This Crockpot Beef Stew is a classic comfort food, brimming with tender chunks of beef, hearty potatoes, carrots, and peas all simmered slowly until rich and flavorful. It’s the perfect meal to come home to on a cold day, offering warmth and satisfaction in every spoonful.
Using a slow cooker allows the chuck roast to break down gently over several hours, transforming tough cuts into melt-in-your-mouth meat. Browning the beef first creates a deep, caramelized crust that adds complexity to the stew’s gravy, enriching the overall taste.
This stew is ideal for busy families or anyone who appreciates set-it-and-forget-it meals. It stores well in the fridge for leftovers and even tastes better the next day. Serve it straight from the crockpot for easy entertaining or a cozy weeknight dinner.
The stew delivers a balanced flavor profile with earthy herbs like thyme and rosemary, smoky paprika, and the tang of Worcestershire sauce. Fans of traditional, hearty stews will especially appreciate the thick, glossy gravy and chunky vegetable medley that rounds out each bite.
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Ingredients
- 2½ pounds beef chuck roast, cut into 1½-inch cubes
- 4 medium Yukon Gold potatoes, cut into chunks
- 4 large carrots, peeled and sliced thick
- 3 celery stalks, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons freshly chopped parsley, for garnish
Instructions:
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