Description
This comforting crockpot beef stew is a hearty and flavorful dish perfect for slow-cooked meals. Tender beef chuck is browned and slowly simmered with aromatic vegetables, potatoes, and a rich blend of beef broth, tomato paste, and herbs. Optional additions like smoked paprika and balsamic vinegar add depth. It’s a classic, satisfying stew that warms you from the inside out.
Ingredients
Scale
Beef and Seasoning
- 3 lbs beef chuck, cubed
- 1/3 cup all-purpose flour (for dredging)
- Salt & pepper to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 4 celery stalks, chopped
- 6 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and diced
- 6 large carrots, peeled and sliced
- 1 1/2 cups frozen peas (optional)
Liquids and Flavorings
- 2 tbsp olive oil
- 1 (6 oz) can tomato paste
- 5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp Italian seasoning
- 3 bay leaves
- Optional twists: 1 tsp smoked paprika, 1 tbsp balsamic vinegar
Instructions
- Season and Dredge Beef: Season the cubed beef chuck with salt and pepper, then lightly coat each piece with the all-purpose flour. This helps create a nice crust and thickens the stew later.
- Brown the Beef: Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, ensuring each piece has a rich sear. Transfer the browned beef to the crockpot.
- Sauté Vegetables and Tomato Paste: In the same skillet, add chopped onions, celery, and minced garlic. Sauté until softened and fragrant, about 4-5 minutes. Stir in the tomato paste and cook for 1–2 minutes to develop flavor. Transfer the mixture to the crockpot.
- Add Broth and Seasonings: Pour in beef broth and Worcestershire sauce. Add Italian seasoning, bay leaves, diced potatoes, and sliced carrots. Stir gently to combine all ingredients.
- Slow Cook the Stew: Cover the crockpot and cook on LOW for 8–10 hours or on HIGH for 4–6 hours until the beef is tender and vegetables are cooked through.
- Finish with Peas and Balsamic Vinegar: About 30 minutes before serving, stir in the frozen peas and balsamic vinegar if using. Remove bay leaves before serving to avoid bitterness.
Notes
- For richer flavor, brown the beef well to develop a deep crust before slow cooking.
- If you prefer a thicker stew, you can mash some of the cooked potatoes or stir in a slurry of flour and cold water at the end of cooking.
- Optional smoked paprika adds a smoky depth; adjust to taste.
- Balsamic vinegar offers a subtle acidity that brightens the stew—optional but recommended.
- Leftovers taste even better the next day as flavors meld.