Course: Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 8 hours hours 10 minutes minutes
Total Time: 8 hours hours 30 minutes minutes
Servings: 8 people
Calories: 471kcal
This delicious Crockpot beef stew is the perfect winter warmer! Made in the slow cooker, set it in the morning and then enjoy a hearty evening meal with no effort at all!
Print Recipe
- 3 Tablespoons Olive Oil
- 3 pounds Stew meat 1-inch pieces
- 2 teaspoons Salt divided
- 2 teaspoons Pepper divided
- 4 cups Beef bone broth
- 2 Tablespoons Tomato paste
- 1 Tablespoon Worcestershire sauce
- ½ Tablespoon Balsamic vinegar
- 1 teaspoon Dried thyme
- 5 teaspoons Minced garlic
- 1 large Yellow onion diced into 1-inch pieces
- 6 medium Carrots
- 2 pounds Yukon Gold potatoes diced into 1-inch pieces
- ¼ cup Flour
- 12- ounce package of Frozen peas
Season beef with 1 teaspoon salt and 1 teaspoon black pepper. In a large skillet, add olive oil and heat to medium high. Sear meat working in batches, cooking meat for about 5 minutes per batch. Transfer seared beef to slow cooker.
Pour in beef bone broth. Add tomato paste, Worcestershire sauce, balsamic vinegar, remaining salt and pepper and thyme. Stir to combine.
Add diced onion, carrots and potatoes
Cover and set on low for 8 hours.
At the end of cook time, make a slurry by combining 1 cup of hot liquid from the crock pot with ¼ cup flour. Stir slurry until fully combined. Add to slow cooker, stir to incorporate.
Cook 10 more minutes on High until sauce thickens.
Add Frozen peas then serve immediately.
- Don't use expensive cuts of beef for this recipe, stew meat works wonderfully and has a great rich flavor.
- Make it gluten-free by using a 1:1 GF flour to make the slurry.
- Add in other veggies you have like sweet potato, mushrooms or bell peppers.
Calories: 471kcal | Carbohydrates: 37g | Protein: 48g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 816mg | Potassium: 1399mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8029IU | Vitamin C: 45mg | Calcium: 87mg | Iron: 6mg