Crockpot Beef Stew

Prep Time: 15 minutes

Cook Time: 8 hours (Low) or 4–5 hours (High)

Total Time: 8 hours 15 minutes

Servings: 6

Ingredients

2 lbs (900 g) beef chuck, cut into 1-inch cubes

2 tbsp olive oil (optional, for searing)

4 medium potatoes, peeled and cubed

4 carrots, sliced

3 celery stalks, chopped

1 medium onion, diced

3 garlic cloves, minced

3 cups low-sodium beef broth

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 tsp paprika

2 bay leaves

1 tsp salt (or to taste)

½ tsp black pepper

1 cup frozen peas

2 tbsp cornstarch

2 tbsp cold water

Fresh parsley, chopped (for garnish)

Instructions

Optional: Heat olive oil in a skillet over medium-high heat and brown the beef for 2–3 minutes per side for extra flavor.

Add the potatoes, carrots, celery, onion, and garlic to the crockpot.

Place the beef on top of the vegetables.

In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper.

Pour the mixture into the crockpot and add the bay leaves.

Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender.

Stir in the frozen peas during the last 20 minutes of cooking.

Mix the cornstarch with the cold water to make a slurry. Stir it into the stew and cook for another 10–15 minutes, until slightly thickened.

Remove the bay leaves, garnish with fresh parsley, and serve hot.

Tips

Beef chuck is the best cut because it becomes tender after slow cooking.

Add mushrooms or green beans for extra vegetables.

For a richer flavor, stir in 1 tablespoon balsamic vinegar just before serving.

Serve with crusty bread, biscuits, or over mashed potatoes.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Approximate Nutrition (Per Serving)

Calories: 420

Protein: 34g

Carbohydrates: 26g

Fat: 20g

Fiber: 5g