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Easy Crockpot Beef Stew Recipe with Tender Meat

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A hearty, slow-cooked beef stew with tender chuck roast, vegetables, and a rich, silky gravy. Perfect for cold weather, this set-it-and-forget-it recipe delivers deep flavor with minimal effort.

Ingredients

Scale
  • 2–3 pounds beef chuck roast, cut into 2-inch chunks
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, sliced
  • 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch chunks
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • ¼ cup fresh parsley, chopped

Instructions

  1. Sear the beef: Pat beef chunks dry with paper towels. Season generously with salt and pepper, then toss with flour until evenly coated. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear beef for 2-3 minutes per side until deeply browned. Transfer to a 6-quart slow cooker.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the same pan and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the beef.
  3. Deglaze the pan: Pour about ½ cup of beef broth into the hot pan and scrape up browned bits with a wooden spoon. Pour this liquid into the slow cooker.
  4. Layer the vegetables: Add carrots, celery, and potatoes to the slow cooker on top of the meat without stirring too much.
  5. Add liquids and seasonings: Pour in remaining beef broth, then add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Gently stir to combine.
  6. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until meat is fork-tender.
  7. Finish with peas: About 15-20 minutes before serving, stir in frozen peas. Remove bay leaves. Taste and adjust salt and pepper. If gravy is too thin, cook uncovered for 15 minutes to reduce.
  8. Rest before serving: Let stew sit for 5-10 minutes. Garnish with fresh parsley and serve hot.

Notes

Do not skip searing the beef—it builds deep flavor. Cut beef into even 2-inch chunks. Layer vegetables on top of meat for even cooking. Resist lifting the lid during cooking. Season in layers for best results. Leftovers taste even better the next day. For gluten-free, swap flour with gluten-free all-purpose blend or arrowroot powder. For low-carb, omit potatoes and add turnips or cauliflower.

Nutrition

Keywords: crockpot beef stew, slow cooker beef stew, easy beef stew, hearty stew, comfort food, winter recipe, beef stew with tender meat

Find it online: https://spoonluma.com/easy-crockpot-beef-stew-recipe-with-tender-meat/