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.
Ingredients
Scale
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
Instructions
- 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.
- Add Vegetables: Layer the cut Yukon potatoes, sliced carrots, and sliced yellow onion on top of the seasoned beef in the crockpot.
- 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.
- Add Sweet Peas: Once the stew has finished cooking, stir in the frozen sweet peas to warm through without overcooking.
- Make the Thickening Slurry: In a small bowl, whisk together the cornstarch and water until fully combined and smooth to create a slurry.
- 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.
- 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
