Crockpot Beef Stew

Beef stew in a white bowl with a crockpot in the background.

5 from 1 vote

This crockpot beef stew is hearty, full of flavor, and super easy to put together! It's made with beef chuck, potatoes, carrots, and a few other simple ingredients.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: American

Servings:

Calories: 864kcal

Author: Julie Maestre

Equipment

Crockpot or any slow cooker

Ingredients

2.5 lbs beef chuck roast cut into 1-inch cubes
¼ cup all-purpose flour
4 cups beef stock
½ cup red wine optional
1 large yellow onion finely diced
3 garlic cloves finely minced
1 sprig rosemary
1 sprig thyme
2 cups carrots cut into 1-inch chunks
2 cups baby potatoes halved
1 cup frozen green peas
1 beef bouillon cube
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon granulated garlic
1 teaspoon Italian seasoning
3 tablespoons cornstarch to thicken stew
3 tablespoons cold water
oil, for browning beef
salt and pepper to taste

Instructions

Cut the beef chuck roast into 1-inch cubes and season it on both sides with Kosher salt and black pepper. Coat each piece of beef in all-purpose flour and shake off any excess flour.
Heat about 1/4 cup of oil in a large skillet over medium-high heat. Once the oil is hot, add the beef chunks and cook for 4-5 minutes on both sides. Don't overcrowd your skillet. Remove the beef from the skillet and set it aside.
Reduce the heat to medium low, add the onions and cook for 2-3 minutes or until the onions become translucent. Add more oil, if needed, and keep an eye on the onions so they don't burn. Stir in the garlic and cook for 10 seconds.
Place the beef and onion mixture into the crockpot along with the remaining ingredients except for the green peas, water, and cornstarch. Cover and cook on high for 4 hours or on low for 8 hours.
Once the time is up, make sure the carrots and potatoes are fork-tender, and the beef is super tender. If not, cook for an additional 30 minutes. Use a spoon or ladle to skim off any excess grease at the top and discard it.
Combine the cornstarch and water and mix well. Stir it into the stew and cook for 5 minutes. Add the green peas and cook for 1-2 minutes. Check for seasoning and add salt and pepper if needed. Serve immediately and enjoy!

Notes

I think three tablespoons of cornstarch was plenty to thicken the stew. If you find that your stew is a bit runny, no worries because it will continue to thicken after it's done cooking.
Feel free to season this stew to your liking! Want to make it a bit spicy? Add some cayenne pepper or the spices of your choice for extra spice and flavor.
Avoid pre-packaged, pre-cut beef stew meat from the store, particularly the bright red beef cubes. Choose meat with ample marbling, as this ensures juicy and tender beef stew. The bright red store-bought beef won't achieve the desired tenderness no matter how long you cook it.

Nutrition