Crock Pot Slow Cooker Extra Beefy Beef Stew
Indulge in the ultimate comfort food with this Crock Pot Slow Cooker Extra Beefy Beef Stew—a hearty, flavor-packed meal that’s perfect for any occasion. Generously loaded with tender chunks of seared beef, a medley of fresh vegetables like carrots, potatoes, and celery, and a savory broth infused with garlic, herbs, and Worcestershire sauce, this stew is slow-cooked to perfection. The dish is thickened with a cornstarch slurry for a luscious texture and finished with vibrant peas for a pop of color and sweetness. With minimal prep and the magic of your slow cooker, this recipe delivers a rich and satisfying meal that’s perfect for cozy family dinners or meal prep. Served with crusty bread or over rice, it's a soul-warming classic you’ll turn to again and again.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 4 medium Carrots, peeled and cut into chunks
- 3 large Russet potatoes, peeled and cut into cubes
- 3 Celery stalks, chopped
- 4 cups Beef broth
- 3 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Thyme, dried
- 1 teaspoon Rosemary, dried
- 1 Bay leaf
- 1 cup Frozen peas
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Instructions
Season the beef stew meat with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Transfer the browned beef to your Crock Pot slow cooker.
In the same skillet, sauté the diced onion until soft and translucent, about 3-5 minutes. Add the minced garlic and cook for 1 additional minute. Add the onion and garlic to the slow cooker.
Add the carrots, potatoes, and celery to the slow cooker, layering them on top of the beef.
In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour this mixture into the slow cooker, ensuring it covers the meat and vegetables.
Cover and set the Crock Pot to cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is tender and the vegetables are fully cooked.
About 30 minutes before the cooking time is up, stir in the frozen peas.
To thicken the stew, mix the cornstarch with the water in a small bowl to create a slurry. Stir the slurry into the slow cooker and let it cook for the remaining 30 minutes, stirring occasionally.
Taste and adjust seasonings with additional salt and pepper if needed.
Serve hot with crusty bread or over a bowl of fluffy rice for a comforting meal.
Nutrition Facts
Calories |
3755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 9879 mg | 430% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 50.8 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 10275 mg | 219% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
