Description

How to make tender crockpot beef stew with fall vegetables and aromatic herbs that creates the perfect cozy winter comfort meal every time.

Ingredients

Scale

Base Ingredients

2 lbs beef chuck roast, cut into 2-inch cubes
3 tbsp all-purpose flour
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced

Vegetables

4 medium carrots, cut into 1-inch pieces
3 medium potatoes, cubed
2 celery stalks, chopped
8 oz mushrooms, quartered
1 cup frozen peas

Flavor Builders

4 cups beef broth
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

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Instructions

Prep Beef: Pat beef cubes dry and toss with flour until evenly coated. This creates better browning and helps thicken your stew naturally as it cooks.
Brown Beef: Heat oil in a large skillet over medium-high heat. Brown beef cubes on all sides, about 6-8 minutes total. Don’t skip this step for maximum flavor.
Sauté Aromatics: Add onions and garlic to the same skillet. Cook for 2-3 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
Layer Crockpot: Transfer beef and aromatics to crockpot. Add carrots, potatoes, celery, mushrooms, tomato paste, bay leaves, thyme, salt, and pepper. Pour broth over everything.
Slow Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours. Beef should be fork-tender and vegetables should be cooked through but not mushy.
Finish Stew: Remove bay leaves and stir in frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning as needed before serving hot.

Notes

Brown the beef properly for maximum flavor development; don’t skip this crucial step.
Store in refrigerator up to 4 days; flavors improve overnight.
Frozen peas can be substituted with fresh peas or green beans.
Add extra broth when reheating if stew becomes too thick.
Double the recipe easily for meal prep or feeding larger crowds.
Remove bay leaves before serving to prevent accidentally eating them.

Allergy Information: None

Nutrition

Calories: 385
Fat: 18g
Carbohydrates: 28g
Protein: 32g