Crockpot Beef Stew

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.

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this recipe!

You can sear the beef for extra flavor or just toss everything in and let the slow cooker take over. The red wine, tomato paste, and Worcestershire give the broth that deep, slow-simmered taste with almost no effort from you. Serve it with crusty bread, biscuits, or spoon it over mashed potatoes when you need a dinner that hits the spot.

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 leave

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.