There is nothing like coming home to a warm, savory smell on a chilly winter evening. When the wind is cold, you want a meal that feels like a hug. This Easy Crockpot Beef Stew is exactly what your family needs right now.
It is the ultimate set-and-forget dinner for busy parents. You prep it in the morning and forget it all day. By 6pm, a rich and hearty meal is ready to serve. This recipe delivers tender beef and perfectly cooked vegetables every single time.
Why This Recipe Is a Winner
This stew is a lifesaver for those long, dark winter months. It uses budget-friendly cuts of meat that become incredibly soft. You do not need fancy skills to make this taste amazing. The slow cooker does all the hard work for you.
Your kids will love the soft potatoes and sweet carrots. It is a complete meal in one single pot. This means you have minimal cleanup after a long day at work. It is truly a stress-free way to feed a hungry crowd.
How This Easy Crockpot Beef Stew Comes Together
The process is very simple and beginner-friendly. You start by dusting the beef in a little flour. This small step helps thicken the broth naturally as it cooks. Then, you just layer everything into your slow cooker.
There is no need to brown the meat first if you are in a rush. The long cook time ensures the flavors develop beautifully. Even if you are new to cooking, you can do this with great success. It is a foolproof recipe for any home cook.
Simple Ingredients You’ll Need
Most of these items are pantry staples you might already have. Fresh root vegetables work best for that deep, earthy flavor.
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb baby potatoes, halved
- 3 large carrots, sliced into 1/2-inch rounds
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup frozen peas
Step-by-Step Cooking Steps
- In a medium bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Place the flour-dusted beef into the bottom of a 6-quart slow cooker.
- Add the potatoes, carrots, onion, and garlic to the slow cooker.
- Whisk together the beef broth and Worcestershire sauce, then pour the mixture over the meat and vegetables.
- Sprinkle the dried thyme and rosemary over the top.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours until the beef is fork-tender.
- Stir in the frozen peas 15 minutes before serving to allow them to heat through.
- Adjust seasoning with additional salt and pepper to taste before serving.
Best Ways to Enjoy It
Serve this stew in big, wide bowls while it is steaming hot. It pairs perfectly with a thick slice of crusty bread. You can use the bread to soak up every drop of gravy. It is a very satisfying and soul-warming experience.
For a special touch, add a dollop of sour cream on top. A sprinkle of fresh parsley adds a nice pop of color. Set the table, dim the lights, and enjoy a cozy family dinner. This meal is made for slow, happy evenings at home.
Keep It Fresh
This stew actually tastes even better the next day. The flavors continue to meld together in the fridge. Store leftovers in an airtight container for up to four days. It is a fantastic option for easy weekday lunches.
You can also freeze this stew for a rainy day. Place it in a freezer-safe bag for up to three months. To reheat, simply warm it on the stove over medium heat. Add a splash of broth if the gravy gets too thick.
Tips for Best Results
- Do not skip the flour coating on the beef.
- This helps create a richer gravy as it simmers.
- Avoid opening the lid during the cooking process.
- Every time you peek, you lose valuable heat and time.
- Cut your vegetables into uniform sizes for even cooking.
- Add the peas at the very end to keep them bright.
- For a holiday twist, add a splash of red wine.
- Use low-sodium broth to better control the salt levels.
Ways to Switch It Up
- Swap baby potatoes for sweet potatoes for a sweeter flavor.
- Use gluten-free flour to make this safe for everyone.
- Add a handful of mushrooms for an earthy boost.
- In the spring, swap carrots for fresh green beans.
- Add a pinch of chili flakes for a little heat.
Common Questions
Can I use a different cut of beef?
Yes, you can use beef chuck roast cut into pieces. It has great fat marbling which makes it extra tender. Avoid lean cuts like sirloin as they can get tough.
What if my stew is too thin?
You can mix a tablespoon of cornstarch with cold water. Stir this slurry into the pot during the last 30 minutes. It will thicken the sauce beautifully and quickly.
Can I cook this on high heat?
Yes, you can cook it on high for 4 to 5 hours. However, low and slow is always better for the meat. It gives the fibers more time to break down.
I hope this cozy stew brings extra warmth to your home this winter. It is a simple way to show your family some love. Happy cooking!
— Lidia
Easy Crockpot Beef Stew
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup all -purpose flour
- 1/2 tsp sal t
- 1/2 tsp black pepper
- 1 lb baby potatoes, halved
- 3 large carrots , sliced into 1/2-inch rounds
- 1 medium yellow onion, chopped
- 2 cloves garlic , minced
- 3 cups low -sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup frozen peas
Instructions
- In a medium bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Place the flour-dusted beef into the bottom of a 6-quart slow cooker.
- Add the potatoes, carrots, onion, and garlic to the slow cooker.
- Whisk together the beef broth and Worcestershire sauce, then pour the mixture over the meat and vegetables.
- Sprinkle the dried thyme and rosemary over the top.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours until the beef is fork-tender.
- Stir in the frozen peas 15 minutes before serving to allow them to heat through.
- Adjust seasoning with additional salt and pepper to taste before serving.
