Crockpot dinners made easy: this beef stew crock pot recipe turns tender beef and vegetables into a hearty, comforting meal with almost no effort. It's an easy slow cooker dinner — set it and forget it while your kitchen fills with the smell of real comfort food.
Prep time: 15 minutes | Cook time: 8 hours on low (or 4 hours on high) | Total time: 8 hours 15 minutes | Serves: 6
Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 onion, diced
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup frozen peas
Instructions:
1. Toss the beef cubes with the flour, salt, and pepper. Heat the olive oil in a skillet over medium-high heat and brown the beef in batches, 2-3 minutes per side.
2. Transfer the beef to the slow cooker. Add the beef broth, tomato paste, Worcestershire sauce, and garlic, stirring to combine.
3. Add the potatoes, carrots, celery, onion, thyme, and bay leaf. Stir gently.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and the vegetables are soft.
5. Stir in the frozen peas, cover, and cook 15 more minutes. Remove the bay leaf, taste and adjust seasoning, and serve hot.
Tips:
- Browning the beef first adds rich flavor, but you can skip it on a busy day — just add everything straight to the slow cooker.
- For a thicker stew, stir in a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water during the last 30 minutes.
- Leftovers freeze beautifully for up to 3 months — portion into containers for easy weeknight dinners.
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