Crockpot Beef Stew
This Crockpot Beef Stew is perfect for cold nights, with tender beef, hearty potatoes, carrots, and peas simmered in a rich, flavorful broth. Cozy, filling, and dependable.
Try my crockpot pork roast and crockpot Mississippi steak bites next.
Ingredients You’ll Need
- 3 lbs boneless beef chuck, cut into 2 inch chunks
- Olive oil (optional, if searing beef)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1.5 lb bag baby potatoes, halved or quartered
- 3 large carrots, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 cups beef broth
- 1 cup dry red wine
- 4 tablespoons cornstarch
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 cup frozen peas, thawed
- ¼ cup chopped parsley, for topping
Step by Step Instructions
STEP ONE – Season the beef chunks with salt, pepper, and paprika. You can transfer it into the crockpot afterwards or sear it in the next step.
STEP TWO – In a large skillet over medium-high heat, add olive oil and sear the beef chunks in batches for 3-5 minutes on both sides until browned. Transfer seared pieces into the crockpot.
STEP THREE – Add the baby potatoes, carrots, onion, and garlic.
STEP FOUR – In a large bowl, whisk together the beef broth, red wine, cornstarch, tomato paste, worcestershire, and dried oregano. Pour the mixture into the crockpot and top with bay leaves.
STEP FIVE – Cover and cook on low for 6-8 hours, until the meat is fall-apart tender.
STEP SIX – During the last 15-30 minutes of cooking, remove the bay leaves and then stir in the thawed peas. Top with chopped parsley before serving.
Crockpot Beef Stew
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
Description
This Crockpot Beef Stew is everything you want on a cold night. Tender chunks of beef, hearty potatoes, sweet carrots, onions, and peas all simmer together in a rich broth that tastes like it cooked all day because it did. It’s cozy, filling, and ridiculously dependable.
Ingredients
3 lbs boneless beef chuck, cut into 2 inch chunks
Olive oil (optional, if searing beef)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1.5 lb bag baby potatoes, halved or quartered
3 large carrots, chopped
1 large onion, chopped
4 garlic cloves, minced
3 cups beef broth
1 cup dry red wine
4 tablespoons cornstarch
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
2 bay leaves
1 cup frozen peas, thawed
¼ cup chopped parsley, for topping
Instructions
- Season the beef chunks with salt, pepper, and paprika. You can transfer it into the crockpot afterwards or sear it in the next step.
- In a large skillet over medium-high heat, add olive oil and sear the beef chunks in batches for 3-5 minutes on both sides until browned. Transfer seared pieces into the crockpot.
- Add the baby potatoes, carrots, onion, and garlic.
- In a large bowl, whisk together the beef broth, red wine, cornstarch, tomato paste, worcestershire, and dried oregano. Pour the mixture into the crockpot and top with bay leaves.
- Cover and cook on low for 6-8 hours, until the meat is fall-apart tender.
- During the last 15-30 minutes of cooking, remove the bay leaves and then stir in the thawed peas. Top with chopped parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
