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Cozy Crockpot Beef Stew – Easy Set-and-Forget Dinner

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A hearty, comforting beef stew made in the crockpot with tender beef, vegetables, and a rich, savory broth. Perfect for busy days when you want a delicious meal with minimal effort.

Ingredients

  • Beef chuck (2 lbs / 900g), cut into 1½-inch cubes
  • All-purpose flour (¼ cup / 30g)
  • Olive oil (2 tablespoons / 30ml)
  • Yellow onions (2 medium, diced)
  • Garlic (4 cloves, minced)
  • Tomato paste (3 tablespoons / 45g)
  • Beef broth (4 cups / 960ml), low-sodium
  • Red wine (1 cup / 240ml), optional but recommended
  • Worcestershire sauce (2 tablespoons / 30ml)
  • Bay leaves (2)
  • Dried thyme (1 teaspoon)
  • Carrots (4 large, peeled and cut into 1-inch chunks)
  • Celery (3 stalks, cut into 1-inch pieces)
  • Potatoes (1½ lbs / 680g, Yukon Gold or Russet, cut into 1½-inch chunks)
  • Frozen peas (1 cup / 150g)
  • Salt and black pepper (to taste)

Instructions

  1. Prep the beef: Pat the beef chuck cubes dry with paper towels. In a medium bowl, toss the beef cubes with the ¼ cup of flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated. Shake off any excess flour.
  2. Sear the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and sear for 2-3 minutes per side until deep brown. Transfer to the crockpot. Repeat with remaining beef, adding more oil if needed.
  3. Cook the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onions and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Cook the tomato paste: Push the onions and garlic to the side. Add the tomato paste to the empty space and cook, stirring constantly, for 1-2 minutes until darkened and fragrant.
  5. Deglaze the pan: Pour about ½ cup of beef broth (or red wine) into the skillet. Use a wooden spoon to scrape up the browned bits. Let bubble for 30 seconds.
  6. Build the broth: Pour the skillet contents into the crockpot with the beef. Add the remaining beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir to combine.
  7. Add the vegetables: Scatter the carrots, celery, and potatoes over the top of the beef and broth. Do not stir.
  8. Cook low and slow: Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is fork-tender.
  9. Add the peas: About 10 minutes before serving, stir in the frozen peas. Taste and adjust seasoning with salt and pepper. Remove bay leaves.
  10. Rest and serve: Let the stew sit in the crockpot with the lid off for 5 minutes before serving. Ladle into bowls and serve immediately.

Notes

Searing the beef is essential for deep flavor. Use low-sodium broth to control salt. For a thicker stew, make a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and stir in during the last 30 minutes. Leftovers keep for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: crockpot beef stew, slow cooker beef stew, easy beef stew, comfort food, winter dinner, set-and-forget

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