Description

This comforting Crockpot Beef Stew is a hearty and flavorful dish perfect for a cozy meal. Tender beef cubes slow-cooked with golden Yukon potatoes, carrots, onions, and seasoned beef broth create a rich and savory stew. Finished with sweet peas and a cornstarch slurry for a thickened, luscious gravy, this recipe is simple to prepare and cooks gently in the crockpot, allowing all the flavors to meld beautifully.

Ingredients

Scale

Broth and Seasoning

2 cups beef broth
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon beef bouillon
1 tablespoon Worcestershire sauce

Vegetables and Meat

1 ½ pounds golden Yukon potatoes, cut into chunks
2 cups sliced carrots
1 large yellow onion, sliced
1 cup frozen sweet peas
1 ½ pounds cubed stew beef

Thickening Agent

3 tablespoons cornstarch
3 tablespoons water

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Instructions

Combine Broth and Seasonings: Pour beef broth into the crockpot and add cubed stew beef, garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce. Stir well to combine all ingredients.
Add Vegetables: Layer the potatoes, carrots, and sliced onions on top of the seasoned beef in the crockpot, evenly distributing them.
Slow Cook the Stew: Cover the crockpot with the lid and cook on high for 4-6 hours or on low for 6-8 hours, until the beef is tender and easily pierced with a fork.
Add Sweet Peas: In the last few minutes of cooking, stir in the frozen sweet peas to warm them through without losing their texture.
Prepare Slurry and Thicken: In a small bowl, mix the cornstarch with water to create a smooth slurry. Add this mixture gradually into the crockpot while stirring continuously to avoid lumps and to thicken the stew.
Final Cook: Cook on high for an additional 10 minutes or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.

Notes

For even more flavor, brown the stew beef in a skillet before adding to the crockpot.
You can substitute beef bouillon with beef stock or omit if using a rich beef broth.
Adjust seasoning at the end of cooking to taste.
For thicker stew, allow the cornstarch slurry to cook a few extra minutes until desired thickness is obtained.
Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.