This cozy crockpot beef stew is the perfect dish for chilly days! It’s packed with tender chunks of beef, hearty vegetables, and a tasty broth that warms you up inside.
I love how easy it is to throw everything into the crockpot and let it do the work. After a long day, coming home to a delicious meal feels like a warm hug! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for stews because it becomes tender after slow cooking. If you’re looking for a leaner option, try using sirloin or round beef, but it may be less tender.
Carrots: They add sweetness and texture to the stew. You can substitute with parsnips or sweet potatoes if you want a different flavor.
Yukon Gold Potatoes: Creamy and buttery, they hold up well in the stew. If you need a lower-carb option, you can replace them with turnips or cauliflower.
Frozen Peas: These add color and freshness at the end. For a twist, try adding green beans or corn instead.
What’s the Best Way to Brown Meat for Stews?
By browning meat first, you lock in flavors and give your stew a nice depth. Follow these simple steps for best results:
- Cut beef into uniform chunks for even cooking.
- Season the flour with salt and pepper. Coat the beef evenly.
- Preheat your pan with olive oil until hot, then add the beef in batches to avoid overcrowding. Brown each side for 2-3 minutes.
- Transfer cooked beef to the crockpot before adding other ingredients.
This technique enhances the flavor and your beef will be deliciously tender in the final dish!
Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck roast, cut into 1-2 inch chunks
- 4 large carrots, peeled and cut into large pieces
- 4 medium Yukon Gold potatoes, cut into chunks
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
For Cooking:
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep work and then you can let it cook in the crockpot. It simmers on low for about 7-8 hours or on high for 4-5 hours. Feel free to enjoy your day while the stew cooks—it’s that simple!
Step-by-Step Instructions:
1. Coat the Beef:
In a large bowl, toss the beef chunks with flour mixed with a pinch of salt and pepper, ensuring all pieces are coated well. This helps thicken the stew and lock in flavor.
2. Brown the Beef:
Heat the olive oil in a skillet over medium-high heat. Brown the beef chunks on all sides (about 2-3 minutes per side). This step is key for adding depth to the flavor. Once browned, transfer the beef to the crockpot.
3. Sauté the Onions and Garlic:
In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until softened. Then, stir in the tomato paste and cook for another minute. This mixture will add a wonderful flavor base, so transfer it to the crockpot.
4. Add the Veggies and Broth:
Now, it’s time to add the carrots, potatoes, thyme, rosemary, bay leaves, Worcestershire sauce, and beef broth into the crockpot. Stir gently to combine everything deliciously.
5. Let It Cook:
Cover the crockpot and set it to cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and the veggies are cooked through. The longer, the better!
6. Final Touches:
About 30 minutes before you plan to serve, gently stir in the frozen peas to warm them through. Cover again and let the magic happen!
7. Serve and Enjoy:
Once everything is cooked and flavorful, remove the bay leaves and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley. Pair with crusty bread for a wonderful meal that warms your heart!
This hearty and comforting crockpot beef stew is filled with tender beef, carrots, potatoes, and peas in a rich, savory broth—perfect for a satisfying meal any day of the week!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck roast is ideal for its tenderness, you can use other cuts like brisket or sirloin. Just keep in mind that cooking times might vary based on the cut; leaner cuts may need less time.
Can I Make This Beef Stew without Tomatoes?
Yes, if you want to skip the tomato paste, you can replace it with a splash of red wine or simply increase the beef broth for moisture. You’ll lose some acidity but can compensate with extra herbs for flavor!
How to Store Leftover Beef Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw overnight in the fridge before reheating!
What Can I Add to Enhance the Flavor?
Feel free to add a tablespoon of balsamic vinegar or some Worcestershire sauce for extra richness! You can also experiment with additional herbs like bay leaves or even a sprinkle of red pepper flakes for heat.