Crockpot Beef Stew
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!
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Equipment
Ingredients
- 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
Optional:
- Fresh Thyme to garnish
- Cornbread
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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