Crockpot Beef Stew

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Crockpot Beef Stew is an easy comforting dinner that everyone will love. This is the perfect dinner recipe to come home to.

Prep Time20

Cook Time8

Total Time8 20

Servings: servings

Calories: 491kcal

3 pounds chuck roast well marbled and cut into 1 inch cubes, read more about beef stew meat here (1360.8 grams)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup all purpose flour 40 grams
3 tablespoons vegetable oil
1 medium yellow onion diced
2 garlic cloves minced
1 cup red wine read more in the post about what wine to use and how to replace it (237 grams)
3 cups beef broth (680.25 grams)
2 tablespoons tomato paste
1/2 teaspoon dried thyme
2 bay leaves
4 medium carrots peeled and cut into one inch pieces
1 pound Yukon Gold potatoes unpeeled and cut into one inch chunks (453.6 grams)
1 cup frozen peas keep in freezer until just before stirring in
2 tablespoons cornstarch
fresh parsley chopped

Season the beef with salt and pepper and then toss with the flour.
3 pounds chuck roast, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/3 cup all purpose flour
Heat oil in a large heavy-bottomed skillet until it is smoking. Brown the meat in batches, cooking for a few minutes on each side. Using a slotted spoon, remove the meat and transfer it to the slow cooker.
3 tablespoons vegetable oil
Add in the onion and garlic and sauté until the onion is translucent, about 5 to 7 minutes. Transfer to the slow cooker.
1 medium yellow onion, 2 garlic cloves
Deglaze the pan by adding the red wine and scraping up the browned bits. Add to the slow cooker.
1 cup red wine
Add the beef broth to the slow cooker. Then whisk in the tomato paste and stir in the thyme. Add in the bay leaves. Add in the carrots and potatoes.
3 cups beef broth, 2 tablespoons tomato paste, 1/2 teaspoon dried thyme, 2 bay leaves, 4 medium carrots, 1 pound Yukon Gold potatoes
Cover and cook on low for 8 to 10 hours or until the beef is tender. Pull a cup of the broth from the slow cooker. Whisk in the cornstarch, and stir the slurry back into the slow cooker. Taste the stew and add more salt and pepper as needed. Stir in the green peas. Garnish with the fresh parsley if desired, serve and enjoy.
1 cup frozen peas, 2 tablespoons cornstarch