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Easy Crockpot Beef Stew: Tender Beef and Hearty Vegetables

Close-up of a white bowl filled with rich crockpot beef stew, featuring tender beef chunks, bright carrots, and potatoes.
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Make this classic Crockpot Beef Stew for a satisfying, set-it-and-forget-it dinner. You get tender beef and soft vegetables in a rich, savory broth with minimal hands-on time, perfect for busy weeknights or cozy cold weather meals.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large 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
  • 2 bay leaves
  • 1 pound potatoes, peeled and cut into 1-inch pieces
  • 4 large carrots, peeled and thickly sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup frozen peas (optional)

Instructions

  1. Pat the beef cubes dry and season them with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the browned beef, onions, and garlic to your slow cooker.
  5. Pour in the beef broth and diced tomatoes (with juice). Stir in the Worcestershire sauce, dried thyme, and bay leaves.
  6. Cover the slow cooker and cook on low for 6 hours or on high for 3 to 4 hours.
  7. Add the potatoes and carrots to the slow cooker. Continue cooking on low for another 1 to 2 hours, or until the vegetables are tender.
  8. In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
  9. Stir the flour slurry into the stew. Cover and cook on high for 15 to 20 minutes, or until the broth thickens.
  10. Remove the bay leaves. Stir in the frozen peas, if using, and cook until heated through, about 5 minutes.
  11. Serve this hearty beef stew hot.

Notes

  • For an even richer flavor, you can dredge the seasoned beef cubes in a light coating of flour before browning them in the skillet.
  • If you prefer a thicker stew without making a slurry at the end, you can add 1/4 cup of cornstarch mixed with 1/4 cup of cold water during the last 30 minutes of cooking.
  • This recipe freezes well; cool completely before transferring to freezer-safe containers for future weeknight meals.

Nutrition

Find it online: https://cookingbymia.com/crockpot-beef-stew-easy-tender-hearty-recipe/