Description

A comforting, hearty crockpot beef stew with tender beef, soft vegetables, and a rich, flavorful broth. Perfect for chilly nights or feeding a crowd with minimal effort.

Ingredients

2 pounds beef stew meat, cut into bite‑sized pieces

1 teaspoon salt

1 teaspoon black pepper

1 medium onion, finely chopped

2 celery ribs, sliced

2–3 cloves garlic, minced

6 oz tomato paste

32 oz beef broth

2 tablespoons soy sauce

2 cups baby carrots

4–5 small red potatoes, cut into bite‑sized pieces (about 3 cups)

1 tablespoon dried parsley

1 teaspoon dried oregano

1 cup frozen peas

1 cup frozen corn

1/4 cup all‑purpose flour

1/4 cup water

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Instructions

Place the beef, onion, celery, carrots, potatoes, salt, pepper, garlic, parsley, and oregano into the crockpot.
Pour in the beef broth, soy sauce, and tomato paste. Stir gently to mix everything together.
Cook on LOW for about 10 hours, or on HIGH for 6–7 hours, until the beef is fork-tender and vegetables are soft.
30 minutes before serving, mix the flour and water together to create a slurry, then stir it into the stew to thicken the broth.
Add the frozen peas and corn, stir well, and let cook uncovered for the remaining 30 minutes.
Once thickened and heated through, serve and enjoy.

Notes

Swap red potatoes with Yukon gold or sweet potatoes for a different flavor.

Use chicken broth with Worcestershire sauce if out of beef broth.

Browning the beef before adding to the crockpot enhances flavor.

Use cornstarch or gluten-free thickener for a gluten-free version.

Stir in spinach or kale at the end for extra greens.

Prep Time: 10 minutes
Cook Time: 6–10 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 324
Sugar: 5g
Sodium: 820mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg