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Crockpot Beef Stew

Seared chuck roast slow-cooked with potatoes, carrots and herbs in a rich tomato and Worcestershire gravy.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck roast cut into 1-inch cubes
  • ¼ cup all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 4 medium carrots peeled and cut into ½-inch rounds
  • 3 medium Yukon Gold potatoes scrubbed and cut into 1-inch chunks
  • 1 large yellow onion chopped
  • 2 stalks celery sliced into ½-inch pieces
  • 1 cup frozen peas thawed

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large bowl, toss the cubed beef chuck with the flour, salt, and black pepper until all the pieces are evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if necessary to avoid crowding the pan) and sear until a brown crust forms, about 2 to 3 minutes per side. Transfer the browned beef to a 6-quart slow cooker.
  3. Pour a splash of the beef broth into the hot skillet, using a wooden spoon to scrape up any browned flavorful bits stuck to the bottom of the pan. Pour this liquid into the slow cooker.
  4. Add the remaining beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary to the slow cooker. Stir to combine the liquids.
  5. Add the carrots, potatoes, onion, celery, and the bay leaf to the pot. Stir gently to distribute the vegetables and submerge them in the liquid.
  6. Cover and cook on LOW for 7 to 8 hours (or on HIGH for 4 hours) until the beef is melt-in-your-mouth tender and the vegetables are soft.
  7. During the last 15 minutes of cooking, stir in the thawed frozen peas. Cover and finish cooking.
  8. Remove and discard the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Notes

For an even thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this slurry into the stew 30 minutes before the cooking time is complete. Leftovers taste even better the next day and can be stored in an airtight container in the refrigerator for up to 4 days.