Print

Comforting Crockpot Beef Stew – A Hearty Cold-Weather Classic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, hearty crockpot beef stew with tender chunks of beef, soft vegetables, and a rich, savory broth. Perfect for cold weather meals and leftovers.

Ingredients

Scale

  • 2 lbs beef chuck roast, cut into 1.5” cubes

  • 4 large carrots, thickly sliced

  • 3 celery stalks, chopped

  • 1 yellow onion, diced

  • 1.5 lbs Yukon gold potatoes, quartered

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 tsp dried thyme

  • 1 bay leaf

  • 4 cups low-sodium beef broth

  • 1 cup frozen peas (optional)

  • Salt and black pepper, to taste

  • 1.5 tbsp cornstarch + 2 tbsp water (slurry)

  • 2 tbsp chopped fresh parsley (for garnish)

  • 2 tbsp vegetable oil (for browning)

Instructions

  • Season beef with salt and pepper. Heat oil in a skillet and brown beef on all sides. Transfer to crockpot.

  • Add chopped carrots, celery, potatoes, onion, and garlic.

  • Stir in tomato paste, thyme, and bay leaf. Pour broth over all ingredients.

  • Cook on LOW for 8–9 hours or HIGH for 4–5 hours.

  • In final 30 minutes, stir in cornstarch slurry and peas. Cook until thickened.

  • Discard bay leaf. Adjust seasoning. Garnish with fresh parsley and serve hot.

Notes

  • For gluten-free: use cornstarch, not flour.

  • Freeze leftovers for up to 3 months.

  • Pair with crusty bread or serve over mashed potatoes.

Find it online: https://besthomeflavors.com/comforting-crockpot-beef-stew-a-hearty-cold-weather-classic/