Crockpot Beef Stew is a hearty dish that brings warmth and comfort to the table. This recipe is perfect for a family dinner or a cozy night in. The rich flavors and tender beef make it a favorite for many. Plus, since it’s made in a slow cooker, it’s easy to prepare and requires minimal hands-on time.
Why Make This Recipe
Slow cooking beef stew not only enhances the flavors but also makes the meat incredibly tender. Using a crockpot means you can set it and forget it, letting the stew cook while you go about your day. This recipe uses simple ingredients that come together beautifully, making it an ideal choice for busy weeknights or lazy weekends. You can enjoy a delicious, homemade meal without much fuss!
How to Make Crockpot Beef Stew
Making Crockpot Beef Stew is straightforward and easy. Just follow these simple steps, and you’ll have a delicious meal ready to enjoy!
Ingredients:
- 3 pounds beef stew meat (cut into 1-inch pieces)
- 2 teaspoons kosher salt (divided)
- 2 teaspoons ground black pepper (divided)
- 3 tablespoons olive oil
- 4 cups beef bone broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ tablespoon balsamic vinegar
- 5 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 large yellow onion (diced into 1-inch pieces)
- 6 medium carrots (cut into 1-inch pieces)
- 2 pounds Yukon Gold potatoes (diced into 1-inch pieces)
- ¼ cup all-purpose flour
- 12 ounces frozen peas (1 package)
- Fresh thyme (optional, for garnish)
Directions:
- Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper.
- In a large skillet, heat the olive oil over medium-high. Sear the meat in batches for about 5 minutes each. Transfer the seared beef to the slow cooker.
- Pour in the beef bone broth and add the tomato paste, Worcestershire sauce, balsamic vinegar, remaining salt and pepper, garlic, and dried thyme. Stir to combine.
- Add the diced onion, carrots, and potatoes. Cover and set the crockpot on low for 8 hours.
- At the end of the cooking time, make a slurry by combining 1 cup of the hot liquid from the crockpot with ¼ cup of all-purpose flour. Stir until fully combined and add this to the slow cooker, mixing well.
- Cook for an additional 10 minutes on high until the sauce thickens, then add the frozen peas and serve immediately. Garnish with fresh thyme if desired.
How to Serve Crockpot Beef Stew
Serve your beef stew warm in bowls. It pairs beautifully with crusty bread for dipping or over a bed of rice for a hearty meal. You can also garnish it with fresh thyme to add a touch of color and flavor.
How to Store Crockpot Beef Stew
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the stew for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Crockpot Beef Stew
- For richer flavor, consider adding red wine to the broth.
- You can adjust the vegetables according to your preference; other root vegetables work well.
- Ensure not to overcrowd your skillet when searing the beef for the best results.
Variations
Feel free to switch up the vegetables based on what you have on hand. Mushrooms and green beans make great additions. You can also try using different herbs such as rosemary or oregano for variety.
FAQs
1. Can I cook this stew on high instead of low?
Yes, you can cook it on high for about 4-5 hours, but the beef may not be as tender compared to the low cooking method.
2. How do I thicken the stew if it’s too watery?
If your stew is too thin, make another slurry with flour and some liquid from the crockpot, mix it well, and add it back into the stew. Cook for an additional 10 minutes until it thickens.
3. Is it okay to add other types of meat?
Yes, you can mix in other meats like pork or chicken, but be mindful that cooking times may vary, and the flavor will change slightly.
Crockpot Beef Stew
Ingredients
Beef and Seasoning
- 3 pounds beef stew meat (cut into 1-inch pieces)
- 2 teaspoons kosher salt (divided)
- 2 teaspoons ground black pepper (divided)
- 3 tablespoons olive oil For searing the beef
Broth and Sauce Ingredients
- 4 cups beef bone broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ tablespoon balsamic vinegar
- 5 teaspoons minced garlic
- 1 teaspoon dried thyme
Vegetables
- 1 large yellow onion (diced into 1-inch pieces)
- 6 medium carrots (cut into 1-inch pieces)
- 2 pounds Yukon Gold potatoes (diced into 1-inch pieces)
- 12 ounces frozen peas (1 package)
Thickening
- ¼ cup all-purpose flour For thickening the stew
Garnish
- Fresh thyme (optional, for garnish)
Instructions
Preparation
- Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper.
- In a large skillet, heat the olive oil over medium-high. Sear the meat in batches for about 5 minutes each. Transfer the seared beef to the slow cooker.
- Pour in the beef bone broth and add the tomato paste, Worcestershire sauce, balsamic vinegar, remaining salt and pepper, garlic, and dried thyme. Stir to combine.
- Add the diced onion, carrots, and potatoes. Cover and set the crockpot on low for 8 hours.
Thickening the Stew
- At the end of the cooking time, make a slurry by combining 1 cup of the hot liquid from the crockpot with ¼ cup of all-purpose flour. Stir until fully combined and add this to the slow cooker, mixing well.
- Cook for an additional 10 minutes on high until the sauce thickens, then add the frozen peas and serve immediately.
