Description
Wholesome Crockpot Beef Stew is a hearty and comforting dish featuring tender beef chuck slow-cooked with fresh vegetables and rich seasonings. This flavorful stew combines browned beef, carrots, potatoes, celery, and peas in a savory broth enhanced by red wine, tomato paste, and herbs. Perfect for an easy, hands-off meal, it delivers rich taste and satisfying nutrition with minimal effort.
Ingredients
Scale
Beef and Coating
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Flavorings
- 3 medium carrots, sliced
- 3 medium Yukon Gold potatoes, diced
- 2 celery stalks, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
Liquids and Seasonings
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup dry red wine or additional beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Instructions
- Coat the Beef: Pat the beef cubes dry using paper towels. Toss the beef in a bowl with flour, salt, and black pepper until evenly coated, which will help thicken the stew and add flavor.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, cooking each side for 3 to 4 minutes until a crust forms. This step develops deeper flavor but can be skipped for convenience. Transfer the browned beef to the crockpot.
- Add Vegetables: Place the sliced carrots, diced Yukon Gold potatoes, celery, chopped onion, and minced garlic into the crockpot on top of the beef cubes.
- Prepare the Broth Mixture: In a separate bowl, whisk together beef broth, red wine (or extra broth), tomato paste, dried thyme, dried rosemary, and Worcestershire sauce until well combined.
- Combine and Season: Pour the broth mixture over the beef and vegetables in the crockpot. Add the bay leaves to infuse additional flavor.
- Slow Cook: Cover the crockpot and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is fork-tender and vegetables are cooked through.
- Add Peas: During the last 30 minutes of cooking, stir in the frozen peas to warm them through without overcooking.
- Finish and Serve: Remove the bay leaves before serving. Taste and adjust the seasoning with salt and pepper if needed. Serve hot for a comforting meal.
Notes
- Browning the beef first adds deeper flavor but can be skipped for quicker prep.
- For a thicker stew, mash a few potatoes directly in the crockpot before serving.
- Leftovers keep well in the refrigerator for up to 4 days and often taste better the next day as flavors meld.
