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Crock-Pot Beef Stew

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A cozy and hearty crock pot beef stew made with tender beef, potatoes, carrots, and a rich savory broth, slow cooked to perfection with minimal effort.

Ingredients

Scale
  • 2 1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt
  • 1/4 cup all-purpose flour
  • 3 to 4 tablespoons olive oil
  • 2 cups yellow onion, diced
  • 4 cloves garlic, minced
  • 5 medium carrots, peeled and cut into chunks
  • 1 pound baby Yukon gold potatoes, halved or quartered
  • 4 cups beef broth
  • 2 beef bouillon cubes
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 cup frozen peas
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional
  • 2 tablespoons cold butter

Instructions

  1. Season beef with black pepper, garlic salt, and celery salt, then toss with flour.
  2. Heat olive oil in a skillet and brown beef in batches on all sides.
  3. Transfer browned beef to the crock pot.
  4. In the same skillet, cook onions until softened, then add garlic and cook briefly.
  5. Deglaze the pan with a splash of beef broth and add contents to the crock pot.
  6. Add carrots, potatoes, beef broth, bouillon cubes, Worcestershire sauce, and tomato paste.
  7. Stir gently and add bay leaves and rosemary.
  8. Cover and cook on low for 7 1/2 to 8 hours or on high for 3 1/2 to 4 hours.
  9. Add frozen peas during the last 15 minutes of cooking.
  10. Stir in cornstarch slurry if thicker stew is desired.
  11. Finish with cold butter, remove herbs, and serve hot.

Notes

Browning the beef adds depth of flavor. Cut vegetables into large chunks so they hold their shape during slow cooking.

Find it online: https://www.lylyrecipes.com/crock-pot-beef-stew/