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Crockpot Beef stew is one of my favorite slow cooker meals. It’s filling and delicious with tender chunks of beef, carrots, potatoes, and peas. When it comes to satisfying comfort food, this dish is the ultimate!
To complete the meal, all you really need to do is add in a side of easy buttermilk biscuits or corn bread muffins slathered with butter. Better yet, serve it with a substantial homemade bread for dipping in the gravy. Everyone will be in heaven!
- 2 lbs beef chuck
- 3 Tbsp flour
- 1/2 tsp garlic powder
- 3 Tbsp olive oil
- 1 onion, chopped
- 1 cup vegetable juice
- 4 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1/2 tsp thyme
- 1 tsp dried rosemary
- 3 cups potatoes, peeled and cubed
- 2 cups carrots, chopped
- 1 cup celery stalks, chopped
- 3/4 cup peas
- 2 Tbsp cornstarch
- 2 Tbsp water
- Combine flour, garlic powder, and salt and pepper to taste. Toss beef in flour mixture.
- Brown the beef and onions in olive oil in small batches. Add some of the broth to the pan and scrape up any brown bits.
- Add all ingredients, minus peas and cornstarch, to a 6 quart slow cooker.
- Cook on high for 4-5 hours, or low for 8-9 hours, until beef is tender.
- Mix cornstarch with 2 Tbsp water. Stir into the stew a little bit at a time to thicken. Add peas. *Please note, you may not need to use the entire cornstarch mixture for the stew to thicken*
- Cover and cook for 10 minutes. Season with salt and pepper.
- This stew freezes very well, so make plenty for those quick-fix meal nights. (Leave about an inch of headspace for expansion). Will save for up to 4 months in the freezer.
- You may substitute green beans for peas.