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Easy Crockpot Beef Stew Recipe for Tender, Cozy Comfort Food

Easy Crockpot Beef Stew Recipe

Tender beef, potatoes, carrots, celery, and peas simmer slowly in a rich, savory broth for a classic one-pot meal. Browning the beef is optional but recommended for the best flavor.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2 pounds Beef chuck or beef stew meat, cut into 1- to 1 1/2-inch cubes
  • 1/4 cup All-purpose flour
  • 1 1/2 teaspoons Kosher salt, divided
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Vegetable or olive oil, for browning
Vegetables
  • 1 medium Medium yellow onion, chopped
  • 3 medium Medium carrots, peeled and cut into 1-inch pieces
  • 2 ribs Celery ribs, sliced
  • 1 1/2 pounds Yukon Gold or russet potatoes, cut into 1-inch chunks
  • 3 cloves Garlic cloves, minced
Broth and Finish
  • 3 cups Low-sodium beef broth
  • 2 tablespoons Tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
  • 1 cup Frozen peas
Optional Thickener
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold water

Method
 

Step-by-Step
  1. Pat the beef dry. Toss the cubes with the flour, 1 teaspoon kosher salt, and black pepper.
  2. Heat the oil in a hot skillet and brown the beef in batches, turning so several sides develop color. Transfer the browned beef to the slow cooker; skip this step if desired.
  3. Add the onion, carrots, celery, potatoes, and garlic to the slow cooker around the beef.
  4. Whisk together the beef broth, tomato paste, Worcestershire sauce, remaining 1/2 teaspoon salt, and thyme. Pour the mixture into the slow cooker and add the bay leaf.
  5. Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is tender and the potatoes are cooked through.
  6. Remove the bay leaf and stir in the frozen peas during the final 15–30 minutes. For a thicker stew, whisk the cornstarch with cold water, stir the slurry into the stew, and cook on High for 10–15 minutes.

Notes

Use beef chuck for the most tender result. Cut the vegetables evenly, avoid lifting the lid during cooking, and add peas near the end so they stay bright and pleasantly tender. Refrigerate leftovers promptly and reheat gently.