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Crockpot Beef Stew

Classic crockpot beef stew with fork-tender chuck roast, potatoes, carrots and celery in a rich tomato-beef gravy. Brown the beef for extra flavor, or skip it for a dump and go dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/2 lb beef chuck roast cut into 1 1/2-inch cubes (1.1 kg)
  • 1/4 cup all-purpose flour (30 g)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil optional, for browning
  • 1 1/2 lb Yukon Gold potatoes cut into 1 1/2-inch chunks (680 g)
  • 4 medium carrots cut into 1-inch pieces
  • 2 ribs celery sliced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 cups beef broth (720 ml)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 whole bay leaves
  • 1 cup frozen peas optional

Method
 

  1. Toss the beef with the flour, salt and pepper in a large bowl.
  2. For deeper flavor, brown the beef in batches in the olive oil in a hot skillet, about 2 minutes per side. Skip this step for a dump and go stew.
  3. Add the potatoes, carrots, celery, onion and garlic to a 6-quart slow cooker. Put the beef on top.
  4. Whisk the broth, tomato paste, Worcestershire and thyme, pour it over, and tuck in the bay leaves.
  5. Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef is fork-tender.
  6. Remove the bay leaves. Stir in the frozen peas and cook 10 minutes more. For thicker gravy, stir in 2 tbsp cornstarch mixed with 2 tbsp cold water and cook 15 minutes on HIGH.

Notes

Cook time is for LOW. On HIGH, cook 5 to 6 hours. Browning is optional.