Crockpot Beef Stew

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

• ▢ 2 pounds beef chuck or stewing beef
• ▢ 3 tablespoons flour
• ▢ ½ teaspoon garlic powder
• ▢ 3 tablespoons olive oil
• ▢ 4 cups beef broth *see note
• ▢ 1 onion chopped
• ▢ 3 cups potatoes peeled and cubed
• ▢ 2 cups carrots cut into 1 inch pieces
• ▢ 1 cup celery cut into 1 inch pieces
• ▢ 1 cup vegetable juice such as V8
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried rosemary or 1 sprig fresh
• ▢ ½ teaspoon thyme or 2 sprigs fresh
• ▢ ¾ cup peas
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons water

• Combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper to taste. Toss the beef in the flour mixture.

• Heat 2 tablespoons of olive oil over medium high heat in a large frying pan or skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.

• Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.

• Add 1 cup of beef broth (or red wine per the recipe notes below) to the pan and scrape up any brown bits with a spatula.

• Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and ½ teaspoon of black pepper.

• Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.

• Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.

• Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper.

Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.

*Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.

Vegetables: If adding fresh green beans in place of peas, they will need about 45 minutes to cook. Thawed green peas just need to be heated through, they can be added during the last 10 minutes of cooking.

Potatoes: Any type of potato can be used in this recipe. We find red, yellow, or baby potatoes hold their shape best. If using thin-skinned potatoes, peeling is optional. Russet or baking potatoes should be peeled.

Leftover stew can be stored in an airtight container in the fridge for up to 4 days. 

Freeze for up to 4 months and thaw overnight in the fridge and reheat on the stovetop.  

Course Beef, Main Course, Slow Cooker

Cuisine American