Print

Cozy Crockpot Beef and Vegetable Stew | Easy Fall Dinner Recipe

crockpot beef and vegetable stew - featured image
Print Recipe

This hearty crockpot beef and vegetable stew is the ultimate comfort food for fall. With tender beef, wholesome vegetables, and a rich savory broth, it’s a set-it-and-forget-it dinner that tastes like a hug in a bowl.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into half-inch pieces
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, halved
  • 1 cup frozen peas
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar

Instructions

  1. Sear the beef. Pat the beef cubes dry with paper towels. Toss them with salt, pepper, and flour in a bowl. Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed) and cook for 3-4 minutes per side until deeply browned. Transfer the seared beef to the crockpot.
  2. Sauté the aromatics. Reduce the heat to medium and add the diced onion to the same skillet. Cook for 3 minutes, scraping up any browned bits. Add the garlic and cook for 30 seconds until fragrant. Transfer everything to the crockpot.
  3. Layer the vegetables. Add the carrots, celery, potatoes, and mushrooms to the crockpot on top of the beef and onions. Do not stir yet.
  4. Make the broth. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, and rosemary. Pour this mixture over everything in the crockpot. Add the bay leaves on top.
  5. Cook low and slow. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours.
  6. Add the peas. About 15 minutes before serving, stir in the frozen peas.
  7. Adjust and serve. Remove the bay leaves. Taste and adjust salt and pepper if needed. For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it in. Let it cook uncovered for 10 minutes to thicken.

Notes

For the best texture, look for beef chuck with good marbling. Cut vegetables uniformly (1-inch pieces). Resist the urge to peek while cooking. This stew tastes even better the next day. For a gluten-free option, skip the flour coating and use cornstarch to thicken at the end.

Nutrition

Keywords: crockpot beef stew, beef and vegetable stew, fall dinner recipe, slow cooker stew, comfort food, easy dinner

Find it online: https://clunkcook.com/cozy-crockpot-beef-and-vegetable-stew-easy-fall-dinner-recipe/