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Crock Pot Beef Stew

A hearty and filling beef stew loaded with tender beef and fresh vegetables, perfect for any season.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 - 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 large onion, chopped
  • 2 carrots peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 leaf bay leaf

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium-high heat. Season beef cubes with salt and pepper, dredge them in flour, and brown in batches. Set aside.
  2. In the crock pot, layer the chopped onion, carrots, and celery, then add the browned beef, minced garlic, and cubed potatoes.
Cooking
  1. In a bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
  2. Pour the mixture over the crock pot ingredients, ensuring everything is mostly submerged. Cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is fork-tender.
Finishing
  1. Stir in the frozen peas during the last 30 minutes of cooking.
  2. Remove the bay leaf before serving.
  3. Serve hot with crusty bread for a hearty meal.

Notes

Brown the beef to boost flavor. Customize with your favorite vegetables and adjust seasoning before serving.