Description
A hearty and comforting Crockpot Beef Stew featuring tender beef, golden Yukon potatoes, carrots, and peas simmered in a flavorful broth thickened to perfection. Perfect for a nourishing family meal with minimal prep and slow cooking for deep, rich flavors.
Ingredients
Scale
Broth & 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 & Meat
- 1 ½ pounds golden Yukon potatoes (cut into chunks)
- 2 cups sliced carrots
- 1 large yellow onion (sliced)
- 1 cup frozen sweet peas
- 2 pounds cubed stew beef
Thickening Agent
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Prepare the broth and beef: Pour beef broth into the crockpot and add cubed stew beef, garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce. Stir to combine all ingredients well to ensure seasoning is evenly distributed.
- Layer the vegetables: Place the potatoes, carrots, and sliced onions on top of the seasoned beef in the crockpot, creating layers without stirring, to allow flavors to meld during cooking.
- Cook the stew: Cover the crockpot and cook on high for 4 to 6 hours or on low for 6 to 8 hours until the beef is tender and easily pierced with a fork.
- Add peas: In the final few minutes of cooking, stir in the frozen sweet peas, allowing them to heat through without overcooking.
- Thicken the stew: Mix the cornstarch with water to create a smooth slurry. Gradually whisk this slurry into the crockpot while stirring to combine, which will help thicken the stew.
- Final cooking: Cook on high for an additional 10 minutes or until the gravy has thickened to your desired consistency, then remove from heat and serve warm.
Notes
- For a thicker stew, add an extra tablespoon of cornstarch mixed with water.
- Feel free to substitute Yukon potatoes with red or russet potatoes if preferred.
- If you like a richer flavor, sear the beef cubes in a hot skillet before adding to the crockpot.
- The stew can be refrigerated for up to 3 days or frozen for up to 3 months.
