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Easy Crockpot Beef Stew: Set-and-Forget Comfort

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This easy crockpot beef stew is thick, rich, and loaded with tender beef and soft vegetables. It’s the ultimate comfort food for cold weather, lazy Sundays, or those days when you just need something warm and filling.

Ingredients

Scale
  • 2 lbs (900 g) beef chuck roast, cut into 1.5-inch cubes
  • 1/4 cup (30 g) all-purpose flour
  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons (30 g) tomato paste
  • 2 cups (480 ml) low-sodium beef broth
  • 1/2 cup (120 ml) dry red wine (e.g., Cabernet Sauvignon) or extra beef broth
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon (2 g) dried thyme
  • 1 teaspoon (2 g) paprika (smoked preferred)
  • 3 medium carrots, peeled and cut into chunks
  • 2 celery stalks, sliced
  • 3 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 1/2 cup (75 g) frozen peas
  • Salt and black pepper to taste (about 1 tsp salt and 1/2 tsp pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels. In a mixing bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the beef cubes in the flour mixture until evenly coated. Shake off excess flour.
  2. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the beef in a single layer (work in batches if needed). Sear for 3-4 minutes per side until deeply browned. Transfer seared beef to the crockpot.
  3. Reduce heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes, scraping up brown bits. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
  4. Pour in the red wine (or extra beef broth) and stir, scraping the bottom of the skillet to loosen caramelized bits. Let simmer for 2-3 minutes until slightly reduced. Pour this mixture over the beef in the crockpot.
  5. Add the beef broth, Worcestershire sauce, bay leaves, dried thyme, and paprika to the crockpot. Stir gently. Add carrots, celery, and potatoes. Ensure vegetables are mostly submerged; add more broth or water if needed.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. About 30 minutes before serving, stir in the frozen peas.
  7. Remove bay leaves. Taste and adjust salt and pepper if needed. For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into stew, and cook for 10 more minutes. Ladle into bowls, garnish with parsley, and serve.

Notes

Don’t skip searing the beef—it adds deep flavor. For a gluten-free version, use cornstarch instead of flour. For a vegetarian version, swap beef for portobello mushrooms or jackfruit and use vegetable broth. The stew gets even better the next day.

Nutrition

Keywords: crockpot beef stew, slow cooker beef stew, easy beef stew, comfort food, winter recipe, set-and-forget

Find it online: https://zorbmeal.com/easy-crockpot-beef-stew-set-and-forget-comfort/