Crockpot Hearty Beef & Vegetable Stew

A rich, comforting slow-cooked stew filled with tender beef, potatoes, carrots, celery, and onions in a savory herb-infused broth. Everything cooks low and slow until the beef is melt-in-your-mouth tender and the vegetables are perfectly cooked.

Ingredients

• 2 lbs (900 g) beef chuck roast, cut into 1½-inch cubes
• 1½ tbsp olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 1½ lbs potatoes, peeled and cut into chunks
• 1½ cups beef broth
• 1 cup diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• 2 tbsp all-purpose flour
• 3 tbsp cold water
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the beef cubes dry and season with salt, black pepper, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer to the crockpot.
3. Add the chopped onion and minced garlic to the skillet. Cook for 1–2 minutes, scraping up the flavorful browned bits from the bottom.
4. Add the carrots, celery, and potatoes to the crockpot around the beef.
5. Pour in the beef broth and diced tomatoes. Add tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
6. Stir gently to combine everything.
7. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender and the vegetables are cooked through.
8. About 20 minutes before serving, remove the bay leaves.
9. Mix the flour and cold water in a small bowl until completely smooth.
10. Stir the flour mixture into the stew. Add the frozen peas and cook on HIGH for about 15–20 minutes, until the broth thickens slightly and the peas are tender.
11. Taste and adjust salt and pepper as needed.
12. Remove the stew from the crockpot and garnish with fresh parsley. Serve hot with crusty bread, biscuits, or over mashed potatoes.

Tips

• Beef chuck is ideal because its marbling becomes tender during slow cooking.
• Browning the beef first gives the stew a deeper, richer flavor.
• Cut the vegetables into fairly large pieces so they do not become mushy.
• For a thicker stew, use the flour slurry near the end of cooking.
• For gluten-free stew, replace the flour with 1½ tablespoons cornstarch mixed with 2 tablespoons cold water.
• For extra richness, add ½ cup red wine along with the beef broth.

Nut Information

This recipe contains no peanuts or tree nuts in the standard ingredients.

Potential allergens: wheat if using regular all-purpose flour, and soy may be present in some Worcestershire sauces.

For a nut-free meal, check packaged broth, Worcestershire sauce, and other prepared ingredients for possible cross-contact.

Q&A

Q: Can I skip browning the beef?
A: Yes. You can add the raw seasoned beef directly to the crockpot, but browning provides significantly more flavor.

Q: Can I use frozen vegetables?
A: Yes. Frozen carrots, peas, or mixed vegetables can be added. Add delicate frozen vegetables closer to the end of cooking.

Q: Can I make this without potatoes?
A: Absolutely. Add extra carrots, celery, mushrooms, or green beans instead.

Q: Why is my stew not thick enough?
A: Mix 1 tablespoon cornstarch with 1–2 tablespoons cold water and stir it into the hot stew. Cook for several minutes until thickened.

Q: How long does leftover stew last?
A: Refrigerate in an airtight container for up to 3–4 days. It can also be frozen for about 2–3 months.