Print

The Ultimate Easy Crockpot Beef Stew

A close-up of a hearty bowl of crockpot beef stew featuring tender beef chunks, bright carrots, and potatoes in a rich brown gravy.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers tender beef and hearty vegetables in a rich gravy using your slow cooker. It is a simple, set it and forget it dinner perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 medium carrots, peeled and thickly sliced
  • 3 medium potatoes, peeled and cubed
  • 1 cup frozen peas
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for slurry)

Instructions

  1. Pat the beef cubes dry and season them with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches until seared on all sides. Transfer the browned beef to the slow cooker.
  3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes. Scrape any browned bits from the bottom of the pan.
  4. Pour the onion and garlic mixture into the slow cooker over the beef.
  5. Add the beef broth, cream of mushroom soup, Worcestershire sauce, thyme, and rosemary to the slow cooker. Stir everything together.
  6. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is very tender.
  7. Add the carrots and potatoes to the slow cooker. Continue cooking on low for another 1 to 1.5 hours, or until the vegetables are tender.
  8. Stir in the frozen peas during the last 15 minutes of cooking.
  9. Whisk the cornstarch and cold water together until smooth. Pour the slurry into the stew and stir well.
  10. Cover and cook on high for 15 to 20 minutes, or until the gravy has thickened to your liking.

Notes

  • For deeper flavor, you can dredge the beef cubes in flour seasoned with salt and pepper before browning them in step 2.
  • If you prefer a richer gravy, substitute half of the beef broth with dry red wine.
  • This recipe makes a great family favorite beef stew that freezes well for later meals.

Nutrition

Find it online: https://cookingbyfelix.com/crockpot-beef-stew-recipe-easy-slow-cooker/