Description
Crockpot Hearty Beef and Vegetable Stew with tender chuck roast, Yukon Gold potatoes, carrots, celery, peas, and a rich beef gravy thickened near the end of cooking.
Ingredients
2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
4 medium carrots, peeled and cut into 3/4-inch pieces
3 celery stalks, cut into 3/4-inch pieces
1 large yellow onion, chopped
3 cloves garlic, minced
3 cups low-sodium beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon smoked paprika
2 bay leaves
1 cup frozen peas
3 tablespoons cornstarch
3 tablespoons cold water
2 tablespoons chopped fresh parsley, optional
Instructions
1. Pat the beef dry and season with 1 teaspoon kosher salt and the black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, then transfer it to a 6-quart slow cooker.
3. Add the potatoes, carrots, celery, onion, and garlic to the slow cooker.
4. Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, smoked paprika, and remaining 1/2 teaspoon salt. Pour over the beef and vegetables and add the bay leaves.
5. Cover and cook on LOW for 7 to 8 hours, checking near the 7-hour point. The beef should yield easily to a fork and the vegetables should be tender.
6. Whisk the cornstarch and cold water together until completely smooth. Stir the slurry and frozen peas into the stew.
7. Cover and cook on HIGH for 15 to 20 minutes, or until the gravy thickens and the peas are hot.
8. Remove the bay leaves, taste, adjust seasoning if needed, and serve with chopped parsley if desired.
Notes
Cut the beef into roughly equal 1 1/2-inch pieces so it cooks evenly.
Brown the beef in batches rather than crowding the skillet.
Keep the slow cooker covered during the long cooking period to avoid unnecessary heat and moisture loss.
Add the cornstarch slurry only near the end so you can control the final gravy consistency.
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition values are estimates and will vary with the beef, broth, Worcestershire sauce, and other products used.
- Prep Time: 25 min
- Cook Time: 7 hrs 20 min
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Sugar: 6 g
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 5 g