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Cozy Crockpot Beef and Vegetable Stew (Easy Comfort Meal)

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A hearty, comforting beef and vegetable stew made in the slow cooker with tender beef, perfectly cooked vegetables, and a rich, savory broth. This dump-and-go recipe is perfect for busy nights and delivers deep flavor with minimal effort.

Ingredients

Scale
  • 2 lbs (900g) beef stew meat (chuck or round)
  • 3 tbsp (24g) all-purpose flour
  • 2 tbsp (30ml) olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 3 stalks celery, sliced
  • 1.5 lbs (680g) Yukon Gold potatoes, cubed into 1-inch pieces
  • 4 cups (960ml) low-sodium beef broth
  • 3 tbsp (45g) tomato paste
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tsp (1g) dried thyme
  • 1 tsp (1g) dried rosemary
  • 2 bay leaves
  • 1 cup (150g) frozen peas
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the beef stew meat dry with paper towels. In a mixing bowl, toss the beef with 3 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the beef in a single layer (work in batches if needed). Sear for 2-3 minutes per side until a deep brown crust forms. Transfer seared beef to the slow cooker.
  3. Reduce heat to medium and add the diced onion to the same skillet. Cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the pan. Transfer onion and garlic to the slow cooker.
  4. Add sliced carrots, celery, and cubed potatoes to the slow cooker on top of the beef and onions. Do not stir.
  5. In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour over the ingredients in the slow cooker. Add bay leaves on top.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and vegetables are soft.
  7. About 15 minutes before serving, stir in frozen peas.
  8. Remove bay leaves. Taste and adjust salt and pepper as needed.
  9. If a thicker stew is desired, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir into stew and cook on HIGH for 15-20 minutes until thickened.
  10. Ladle into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread.

Notes

Browning the beef is essential for deep flavor. Cut vegetables uniformly (1-inch pieces) for even cooking. Layer ingredients in the slow cooker without stirring. Resist lifting the lid during cooking. Season in stages. Stew tastes even better the next day. For a gluten-free version, substitute flour with gluten-free blend or cornstarch and use tamari instead of Worcestershire sauce. For an Instant Pot version, use sauté function to brown beef and aromatics, then cook on high pressure for 35 minutes with natural release.

Nutrition

Keywords: crockpot beef stew, slow cooker stew, beef and vegetable stew, easy comfort meal, hearty stew, dump and go stew

Find it online: https://cookdella.com/cozy-crockpot-beef-and-vegetable-stew-easy-comfort-meal/