Beef Stew in the Crockpot

Beef Stew in the Crockpot

from spendwithpennies.com
270 min

Enjoy slow cooked flavor from tender chunks of beef, veggies, and potatoes in a robust broth.

Ingredients

  • 2 pounds beef chuck roast ( or stewing beef)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons olive oil
  • 1 yellow onion (chopped)
  • 4 cups beef broth (*see note)
  • 3 cups potatoes (peeled* and cubed)
  • 2 cups carrots (cut into 1 inch pieces)
  • 1 cup celery (cut into 1 inch pieces)
  • 1 cup vegetable juice (such as V8)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary (or 1 sprig fresh)
  • ½ teaspoon thyme (or 2 sprigs fresh)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¾ cup peas
  • Salt and pepper (to taste)

Directions

  1. 1

    In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper. Toss the beef in the flour mixture.

  2. 2

    In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6 quart slow cooker.

  3. 3

    Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.

  4. 4

    Add 1 cup of beef broth (or red wine per the recipe notes below) to the pan and scrape up any brown bits with a spatula.

  5. 5

    Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.

  6. 6

    Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.

  7. 7

    Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.

  8. 8

    Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.