No Fail Crock Pot Beef Stew
Warm, hearty, and absolutely foolproof, this No Fail Crock Pot Beef Stew is the ultimate comfort food that practically cooks itself! Tender chunks of seared beef chuck roast are slow-cooked to perfection alongside a medley of carrots, potatoes, celery, and a rich, savory broth infused with garlic, Worcestershire sauce, and fragrant herbs like thyme and rosemary. With a prep time of just 20 minutes, this hands-off recipe makes dinnertime stress-free while ensuring perfectly tender meat and flavorful vegetables every time. Finished with a touch of thickened sauce and bright green peas, this crowd-pleasing stew is ideal for cozy family meals or make-ahead dinners. Serve it with crusty bread for dipping or spooned over rice for a comforting meal that’s sure to satisfy! Keywords: Crock Pot Beef Stew, slow cooker beef stew, hearty beef stew, one-pot comfort food, easy beef stew recipe.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 0.5 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion
- 3 garlic cloves
- 4 carrots
- 3 russet potatoes
- 3 celery stalks
- 4 cups beef broth
- 3 tbsp tomato paste
- 1.5 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 cup frozen peas
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Cut the beef chuck roast into bite-sized cubes. Pat the beef dry with paper towels.
In a large mixing bowl, combine the flour, salt, and pepper. Toss the cubed beef in the flour mixture until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, searing all sides for about 2–3 minutes per side. Transfer the browned beef to the crock pot.
Peel and chop the onion, garlic, carrots, and potatoes into bite-sized pieces. Slice the celery stalks. Add all the vegetables to the crock pot along with the browned beef.
In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour the mixture over the beef and vegetables in the crock pot.
Cover and cook on low heat for 8 hours, or on high heat for 4–5 hours, until the beef is tender and the vegetables are cooked through.
About 30 minutes before the stew is done cooking, stir in the frozen peas.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the stew to thicken the sauce. Let it cook for an additional 30 minutes.
Remove the bay leaves, taste, and adjust seasoning with more salt and pepper if needed.
Serve the beef stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1359 mg | 29% | |
*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.
