Classic Crockpot Beef Stew
This classic crockpot beef stew is packed with tender beef, hearty vegetables, and a rich, savory broth, making it the perfect comforting meal for any occasion. It's easy to prepare and cooks slowly to perfection.
Equipment
- Large skillet
- Slow cooker
Ingredients
Main Ingredients
- 2 lbs beef chuck roast cut into 1-inch cubes
- 1 tablespoon olive oil
- large yellow onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 4 carrots medium, peeled and cut into 1-inch pieces
- 4 potatoes medium, peeled and cut into 1-inch pieces
- 1 cup frozen peas optional, added at the end
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
Instructions
Instructions
- Heat olive oil in a skillet, season beef with salt and pepper, then brown the beef in batches and transfer to the slow cooker.
- Sauté chopped onion in the same skillet until softened, then add minced garlic and cook for another minute; transfer to the slow cooker.
- Add beef broth, diced tomatoes, Worcestershire sauce, thyme, and rosemary to the slow cooker and stir to combine.
- Stir in carrots and potatoes, then cover and cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
- About 30 minutes before serving, stir in the cornstarch slurry and frozen peas (if using); cook until thickened and adjust seasonings.
Notes
For best results, trim any excess fat from the beef chuck roast before searing. You can also add other root vegetables like parsnips or celery along with the carrots and potatoes for more variety. Keep an eye on the stew during the last hour of cooking to ensure it thickens to your preferred consistency.