Crockpot Beef Stew
Hearty crockpot beef stew with chuck, potatoes, carrots, and savory gravy—set-it-and-forget-it USA comfort for busy weeknights. Low and slow until beef is fork-tender; finish with peas and a cornstarch slurry if you want thicker gravy.
🛒Ingredients
- 2 1/2 pounds beef stew meat (chuck), cut into 1 1/2-inch cubes
- 1/3 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound Yukon gold potatoes, cut into chunks
- 4 carrots, cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 tablespoons cornstarch + 2 tablespoons water (optional)
🔧Kitchen Tools Needed
- 6-quart slow cooker
- Skillet for browning
- Ladle
- Mixing bowl
📝Instructions
- 1
Toss beef with flour, salt, and pepper. Optionally brown in oil in batches (better flavor) and transfer to slow cooker.
- 2
Add onion, garlic, broth, tomato paste, Worcestershire, thyme, bay leaves, potatoes, carrots, and celery. Stir.
- 3
Cook on Low 8–9 hours or High 4–5 hours until beef is fork-tender.
- 4
Discard bay leaves. Stir in peas. For thicker gravy, mix cornstarch slurry into the cooker and cook High 10–15 minutes until thickened.
- 5
Taste salt. Serve hot. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Skip browning?
Yes for speed, but browning improves gravy color and taste.
Instant Pot?
Brown on Sauté, pressure cook High 35 minutes with natural release 15 minutes; add peas after.
Wine?
Replace 1/2 cup broth with dry red wine when deglazing for deeper flavor.
Gluten-free?
Coat beef in GF flour or cornstarch instead of AP flour.
Veggies mushy?
Cut larger chunks or add potatoes/carrots halfway on High.
