Classic Crockpot Beef Stew
Ingredients
2 lbs (900 g) beef chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil (optional, for browning)
4 medium potatoes, peeled and cut into chunks
4 carrots, peeled and sliced
3 celery stalks, sliced
1 medium onion, chopped
3 cloves garlic, minced
3 cups (720 ml) beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas
2 tablespoons cornstarch
2 tablespoons cold water
Fresh parsley, chopped (optional)
Instructions
In a bowl, toss the beef with the flour, salt, and pepper.
For extra flavor, brown the beef in olive oil in a skillet over medium-high heat for 3–4 minutes per side. (You can skip this step if you’re short on time.)
Place the potatoes, carrots, celery, onion, and garlic in the bottom of the crockpot.
Add the browned beef on top.
Stir together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the beef and vegetables.
Add the bay leaves.
Cover and cook:
Low: 8–9 hours
High: 4–5 hours
About 30 minutes before serving, stir in the frozen peas.
Mix the cornstarch with the cold water until smooth. Stir it into the stew to thicken the broth.
Cover and cook for another 20–30 minutes, until the stew is thickened.
Remove the bay leaves, garnish with fresh parsley if desired, and serve hot.
Serving Suggestions
Crusty bread or dinner rolls
Buttered biscuits
Mashed potatoes
Steamed green beans or a simple green salad
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
