Crockpot Beef Stew Recipe

Introduction

This classic Crockpot Beef Stew is a hearty and comforting meal perfect for chilly days. Tender beef, golden potatoes, and vibrant vegetables slow-cooked to perfection make for a satisfying dish with rich flavors.

Ingredients

• 2 cups beef broth
• 2 pounds cubed stew beef
• 1 tablespoon garlic powder
• 1 teaspoon black pepper (freshly cracked)
• 1 teaspoon salt
• 1 tablespoon beef bouillon
• 1 tablespoon Worcestershire sauce
• 1 ½ pounds golden Yukon potatoes (cut into chunks)
• 2 cups sliced carrots
• 1 large yellow onion (sliced)
• 1 cup frozen sweet peas
• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Step 1: Pour the beef broth into the crockpot and add the cubed stew beef. Sprinkle the beef with garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce.
2. Step 2: Add the cut potatoes, sliced carrots, and sliced onion on top of the beef in the crockpot.
3. Step 3: Place the lid on the crockpot and cook on high for 4-6 hours or on low for 6-8 hours, until the beef is fork tender.
4. Step 4: Once the stew is cooked, stir in the frozen sweet peas.
5. Step 5: To thicken the gravy, whisk the cornstarch and water together in a bowl until smooth. Slowly pour the slurry into the crockpot and stir well to combine.
6. Step 6: Replace the lid and set the crockpot to high. Cook for an additional 10 minutes, stirring occasionally, until the stew thickens. Serve immediately.

Tips & Variations

• For deeper flavor, brown the stew beef in a skillet before adding it to the crockpot.
• Add garlic cloves or fresh herbs like thyme or rosemary for extra aroma.
• Substitute sweet peas with green beans or corn if preferred.
• Use red potatoes instead of Yukon gold for a slightly different texture.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the stew for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, tougher cuts like chuck or brisket work well as they become tender during slow cooking.

Is it possible to make this recipe on the stovetop?

Absolutely. Brown the beef in a pot, add the ingredients, cover and simmer gently for 2-3 hours, or until beef is tender, stirring occasionally.

Crockpot Beef Stew Recipe

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★★★★★

4.8 from 445 reviews

• Author: lina
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x

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Description

A hearty and comforting Crockpot Beef Stew made with tender chunks of beef, Yukon potatoes, carrots, and sweet peas, slow-cooked to perfection in a flavorful broth seasoned with garlic, black pepper, beef bouillon, and Worcestershire sauce. Perfect for an easy, warming meal.

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Ingredients

Scale 1x2x3x

Broth and Seasonings

• 2 cups beef broth
• 1 tablespoon garlic powder
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt
• 1 tablespoon beef bouillon
• 1 tablespoon Worcestershire sauce

Meat and Vegetables

• 2 pounds cubed stew beef
• 1 ½ pounds golden Yukon potatoes, cut into chunks
• 2 cups sliced carrots
• 1 large yellow onion, sliced
• 1 cup frozen sweet peas

Thickening Slurry

• 3 tablespoons cornstarch
• 3 tablespoons water

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Instructions

1. Prepare the Base: Pour the beef broth into the crockpot and add the cubed stew beef. Sprinkle the beef evenly with garlic powder, freshly cracked black pepper, salt, beef bouillon, and Worcestershire sauce to build deep flavor.
2. Add Vegetables: Layer the cut Yukon potatoes, sliced carrots, and sliced yellow onion on top of the seasoned beef in the crockpot.
3. Cook the Stew: Place the lid securely on the crockpot. Cook the stew on high for 4-6 hours or on low for 6-8 hours until the beef is fork-tender and the vegetables are soft.
4. Add Sweet Peas: Once the stew has finished cooking, stir in the frozen sweet peas to warm through without overcooking.
5. Make the Thickening Slurry: In a small bowl, whisk together the cornstarch and water until fully combined and smooth to create a slurry.
6. Thicken the Stew: Slowly pour the slurry into the crockpot while stirring to combine evenly. Replace the lid and set the crockpot to high heat. Cook for an additional 10 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
7. Serve: Serve the beef stew hot, perfect for a cozy meal any day of the week.

Notes

• For a richer flavor, brown the stew beef in a hot skillet before adding to the crockpot.
• You can swap Yukon potatoes for red or russet potatoes if preferred.
• Adjust seasoning to taste before serving.
• This stew freezes well; store in airtight containers for up to 3 months.
• Add other root vegetables like parsnips or turnips for variety.

• Prep Time: 15 minutes
• Cook Time: 4 to 8 hours (depending on slow cooker setting)
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Keywords: beef stew, crockpot beef stew, slow cooker recipes, comfort food, hearty stew, Yukon potatoes, easy dinner