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A cozy and flexible slow cooker beef stew made with tender chunks of collagen-rich beef, potatoes, carrots, peas, and a flavorful broth, perfect for an easy, hands-off comforting meal.

Ingredients

Scale
  • 2 pounds beef stew meat (cut into about 1-inch pieces)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 3 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1 onion (diced)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 cups beef broth (divided)
  • 4 medium potatoes (diced into 1-inch pieces)
  • 4 large carrots (sliced)
  • 3/4 cup frozen peas (thawed)
  • 2–3 teaspoons cornstarch

Instructions

  1. Spray the crock pot or slow cooker with non-stick cooking spray and set aside.
  2. Cut beef into about 1-inch pieces; dice potatoes into 1-inch pieces; slice carrots; mince garlic; dice onion.
  3. Mix flour, salt, paprika, and pepper in a large freezer Ziploc bag.
  4. Put half the beef in the bag, seal, and shake until evenly coated.
  5. Heat olive oil in a large sauté pan over medium-high heat, add garlic and onions, and cook until fragrant.
  6. Add the coated beef to the pan and sear on all sides until browned; remove the browned meat, onions, and garlic and transfer to the crock pot.
  7. Coat the remaining beef in the flour mixture, sear it in the pan, and add it to the crock pot.
  8. Pour about half of the beef broth into the hot pan to deglaze, scrape up browned bits, and pour the pan liquid into the crock pot.
  9. Add the remaining beef broth and Worcestershire sauce to the crock pot, cover, and cook on High for 2 hours or Low for 4 hours.
  10. Uncover the slow cooker and stir in the potatoes and carrots, replace the lid, and cook an additional 1½ hours on High or 3 hours on Low.
  11. Scoop out about 1/4 cup of cooking liquid into a small bowl, whisk in 2–3 teaspoons cornstarch until smooth, then stir the slurry back into the stew.
  12. Thaw frozen peas and add them to the stew now (or add thawed peas about 10 minutes before the stew is done for firmer peas).
  13. Cook for an additional 30 minutes.

Notes

Searing beef before slow cooking adds rich caramelized flavor but is optional if short on time., Add potatoes and carrots at the start for softer vegetables or halfway for firmer texture., To make a brothier stew, add an extra cup or two of beef broth., Seasoning is mild to suit picky eaters; adjust spices to taste., Serve stew in hollowed-out bread bowls for a cozy presentation., Vegetables can be swapped with mushrooms, celery, pearl onions, turnips, or radishes., Try boosting flavor by adding red wine, beer, tomato paste, or herbs such as bay leaf, thyme, or rosemary (remove woody stems before serving)., Use cornstarch or gluten-free flour for gluten-free version., Freeze leftovers in airtight containers for up to 3 months; thaw overnight in refrigerator before reheating.

Nutrition

Find it online: https://margorecipes.com/beef-stew-crockpot-recipe/