Description

This easy Crock Pot Beef Stew recipe offers a hearty, comforting meal perfect for chilly days. Tender beef cubes are browned and slow-cooked with carrots, potatoes, onions, and savory herbs in a rich beef broth, then finished with sweet peas and fresh parsley garnish. A simple, set-it-and-forget-it stew that fills your kitchen with mouthwatering aromas and delivers classic home-cooked flavors.

Ingredients

For the Stew:

2 lbs beef stew meat, cut into 1-inch cubes
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup frozen peas
1/3 cup all-purpose flour
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil

For Garnish:

Fresh parsley, chopped

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Instructions

Preparing the Beef: Place the beef cubes in a large bowl and sprinkle with the all-purpose flour. Toss to coat all pieces evenly. Season with salt and pepper to enhance the flavor. This step helps thicken the stew as it cooks.
Browning the Meat: Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pan. Cook each batch about 5 minutes until golden brown, then transfer the browned beef to the crock pot.
Adding the Vegetables: Add sliced carrots, diced potatoes, chopped onion, and minced garlic directly to the crock pot over the beef.
Mixing the Broth: Pour in the beef broth and add tomato paste, dried thyme, dried rosemary, and the bay leaf. Stir well to combine all ingredients evenly.
Cooking the Stew: Cover the crock pot with its lid and cook on low for 7-8 hours or on high for 4-5 hours, until beef is tender and vegetables are cooked through.
Adding the Peas: About 30 minutes before serving, gently stir in the frozen peas. Remove the bay leaf before serving to avoid any bitterness.
Final Touches: Taste and adjust seasoning with salt and pepper if needed. Stir gently to mix any adjustments.
Serving the Stew: Serve the hot beef stew in bowls garnished with freshly chopped parsley. This stew pairs wonderfully with crusty bread for dipping.

Notes

You can use frozen beef stew meat; just thaw it overnight in the refrigerator or use cold water thawing before browning.
Vegetables can be substituted or added—try parsnips, sweet potatoes, green beans, or bell peppers. Adjust cooking times accordingly.
Leftover stew keeps well in the refrigerator for 3-4 days or can be frozen up to 3 months. Cool completely before freezing.
To make gluten-free, skip the flour and thicken the stew near the end with cornstarch mixed with cold water or use gluten-free flour before browning the meat.