Crockpot Beef Stew
A hearty and comforting beef stew made easily in a slow cooker, perfect for family dinners or cozy nights in.
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.
Notes
Serve warm in bowls, with crusty bread for dipping or over rice. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.