Yield: 6 to 8 servings
Crockpot Beef Stew
This Crockpot Beef Stew is quick to prep (just 10 minutes!) and then the slow cooker does the rest of the work! With bites of fall-apart-tender beef and flavorful vegetables like carrots, potatoes, and peas, all smothered in a rich and hearty beef gravy, this is sure to be a new family favorite.
Ingredients
- 2 cups beef broth
- 2 pounds cubed stew beef
- 1 tablespoon garlic powder
- 1 teaspoon black pepper, freshly cracked
- 1 teaspoon salt
- 1 tablespoon beef bouillon
- 1 tablespoon Worcestershire sauce
- 1 ½ pounds golden Yukon potatoes, cut into chunks
- 2 cups sliced carrots
- 1 large yellow onion, sliced
- 1 cup frozen sweet peas
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Pour the beef broth into the crockpot and add the beef. Sprinkle the beef with the garlic, black pepper, salt, beef bouillon and Worcestershire sauce.
- Add the cut potatoes, carrots and sliced onion on top of the beef.
- Place lid on crockpot and set your time. Cook for 4-6 hours on high, or 6-8 hours on low, until beef is fork tender.
- Once stew is cooked, add in the sweet peas.
- To thicken the gravy, you will need to make a slurry with cornstarch and gravy. In a bowl, whisk to combine the cornstarch and water until smooth. Then slowly pour the slurry into the crockpot and stir until all combined.
- Replace lid and turn the crockpot to high heat and cook for 10 minutes, stirring every so often, until thickened.
- Serve immediately!
Notes
Storage: Store leftovers in an airtight container, in the fridge, for up to 5 days.
Freeze: Freeze for up to 3 months. Let thaw in the fridge for 24 hours before serving for best results.
Reheat: You can reheat it in the microwave or on the stovetop for a quick and easy lunch or dinner.
Sear the beef: To deepen the flavor of the beef, you can sear the beef in the skillet before adding it to your crockpot. This is not necessary but will add an extra depth of flavor to your stew.
Add more flavor: Add ¼ cup of red wine (or unsweetened black coffee!) for a more intense gravy flavor.
Beef Bouillon: This will deepen the flavor of the beef gravy. We used Better Than Bouillon, but you could also use granulated beef bouillon.
Low and slow method: We highly recommend going with the low setting for a longer cooking time for the most tender beef.
Nutrition
Serving: 1, Calories: 374kcal, Carbohydrates: 35g, Protein: 39g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 94mg, Sodium: 856mg, Potassium: 1312mg, Fiber: 6g, Sugar: 5g, Vitamin A: 7323IU, Vitamin C: 36mg, Calcium: 81mg, Iron: 5mg