Crockpot Beef Stew Recipe: Hearty Slow-Cooked Comfort
A savory, slow-cooked beef stew with tender meat and hearty vegetables, perfect for comforting meals.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tbsp olive oil
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- ΒΌ cup all-purpose flour
- Salt and black pepper to taste
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Sear beef in olive oil over medium-high heat; transfer to crockpot
- Add carrots, potatoes, celery, onion, and garlic to crockpot
- Whisk broth, wine, tomato paste, thyme, rosemary, and flour; pour into crockpot with bay leaves
- Cook on low 7-8 hours or high 4-5 hours
- Stir in peas 10 minutes before finishing
- Remove bay leaves; season and garnish with parsley
Notes
- Sear beef for best flavor
- Use low-sodium broth to control salt
- Store in fridge for 4 days or freeze for 3 months
- Serve with bread or over rice