Description

This hearty Crockpot Beef Stew is a comforting and flavorful one-pot meal perfect for chilly days. Tender beef chuck cubes simmer slowly with baby potatoes, carrots, onions, and a blend of herbs and spices in a rich beef broth, resulting in a deeply satisfying stew with melt-in-your-mouth meat and perfectly cooked vegetables. The stew can be thickened with a cornstarch slurry for a velvety texture and is finished with sweet peas for a pop of color and freshness.

Ingredients

Scale

Beef and Coating

2 pounds beef chuck roast, cut into 1 inch cubes
1/2 teaspoon kosher salt
3 tablespoons all-purpose flour

Vegetables

1.5 pound baby new potatoes, halved
4 medium carrots, peeled and cut into 1/2-inch thick pieces
1 large sweet/yellow onion, diced
3 cloves garlic, minced
1/2 cup frozen peas, thawed

Liquids and Seasonings

4 cups low-sodium beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon dried oregano
1 teaspoon smoked paprika
2 bay leaves

Optional

2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (to mix with cornstarch for slurry, if thickening)

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Instructions

Coat the Beef: In a large bowl, combine the cubed beef, kosher salt, and all-purpose flour. Toss well to ensure each piece of beef is evenly coated with flour. This helps to create a thicker stew base once cooked. Transfer the coated beef to your crockpot.
Add Vegetables and Seasonings: Add the halved baby potatoes, carrots, diced onion, minced garlic, tomato paste, Worcestershire sauce, Dijon mustard, red wine vinegar, thyme, oregano, smoked paprika, bay leaves, and low-sodium beef broth to the crockpot. Stir everything together thoroughly so all the ingredients are well mixed.
Slow Cook the Stew: Cover the crockpot with its lid and cook on low heat for 7 to 8 hours. This slow cooking process allows the beef to become tender and the flavors to meld beautifully.
Add Peas and Thicken (Optional): About 20 to 30 minutes before serving, stir in the thawed frozen peas. If you prefer a thicker stew, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Add this slurry to the crockpot along with the peas, stir, and cover again to finish cooking.
Serve: Once the peas are cooked and the stew has thickened to your liking, remove the bay leaves and fresh thyme sprig if used. Ladle the stew into bowls and serve hot for a comforting meal.

Notes

Using beef chuck is ideal as it becomes tender and flavorful when slow-cooked.
If you don’t have fresh thyme, dried thyme works just as well.
For a gluten-free version, use a gluten-free flour or cornstarch for coating the beef and thickening the stew.
Adjust salt based on your broth’s sodium level; low-sodium broth is recommended to control saltiness.
The stew can be refrigerated for up to 4 days and flavors deepen overnight.
Leftovers reheat well on the stovetop or in the microwave.