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Close-up of hearty Crockpot Beef Stew in a white ceramic bowl showing glossy brown gravy and fresh parsley garnish.
FL Recipes

Crockpot Beef Stew: Ultimate Thick and Savory Comfort Recipe

This highly comforting Crockpot Beef Stew features tender pulled beef, soft russet potatoes, and bright peas swimming in a thick, dark brown savory gravy. A perfectly hands-off, slow-cooked dinner recipe.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs beef chuck roast Cut into 2-inch chunks
  • 2 tbsp neutral cooking oil For searing
  • 3 cups russet potatoes Peeled and cubed
  • 2 cups carrots Peeled and thickly sliced
  • 1 whole yellow onion Chopped
  • 3 cloves garlic Minced
  • 3 cups beef broth Divided use
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp cornstarch Mixed with 3 tbsp cold water
  • 1 cup frozen sweet peas
  • 2 tbsp fresh parsley Finely chopped

Equipment

  • 1 6-quart Slow Cooker Essential for slow, even cooking.
  • 1 Cast Iron Skillet Required for searing the beef to build flavor.

Method
 

Cooking Instructions
  1. Heat neutral cooking oil in a cast-iron skillet over medium-high heat. Season beef chunks with salt and pepper, then sear in batches until a deep golden-brown crust forms on all sides. Transfer to the slow cooker.
  2. Add 1/2 cup of beef broth to the hot skillet, scraping up all the browned bits from the bottom. Pour this liquid over the beef in the slow cooker.
  3. Add the cubed russet potatoes, sliced carrots, chopped onion, and minced garlic to the crockpot. Whisk together the remaining beef broth, tomato paste, Worcestershire sauce, and soy sauce, then pour over the vegetables and meat.
  4. Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours, until the beef is meltingly tender with slightly shredded edges.
  5. 30 minutes before serving, whisk the cornstarch with cold water to make a slurry. Stir the slurry and frozen peas into the slow cooker. Cover and cook for the final 30 minutes until the gravy is thick, glossy, and dark brown.
  6. Ladle into bowls and top with finely chopped fresh parsley before serving.

Nutrition

Calories: 420kcalProtein: 35gFat: 18gFiber: 4g

Notes

Tip 1: Do not skip searing the beef; it provides the fundamental rich, dark base flavor for the gravy.
Tip 2: Always mix cornstarch with cold water before adding it to the hot stew to prevent lumps.
Keyword beef stew,crockpot beef stew,slow cooker beef stew

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