Description
A hearty and comforting Crockpot Beef Stew featuring tender beef, golden Yukon potatoes, carrots, and sweet peas simmered to perfection in a savory beef broth mixture, thickened with a cornstarch slurry for a rich, satisfying gravy. Ideal for effortless slow-cooked meals that fill your home with warmth and flavor.
Ingredients
Scale
Broth and 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
- 1 ½ pounds golden Yukon potatoes, cut into chunks
- 2 cups sliced carrots
- 1 large yellow onion, sliced
- 1 cup frozen sweet peas
Thickening
- 3 tablespoons cornstarch
- 3 tablespoons water
Main Protein
- 2 pounds cubed stew beef
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 well to combine all ingredients and distribute flavors evenly.
- Add Vegetables: Layer the potatoes, carrots, and sliced onions on top of the seasoned beef in the crockpot. Do not stir after adding to allow even cooking and layering of flavors.
- Slow Cook: Cover the crockpot and cook on high for 4 to 6 hours or on low for 6 to 8 hours, or until the beef becomes fork-tender and the vegetables are cooked through.
- Add Sweet Peas: In the last few minutes of cooking, gently stir in the frozen sweet peas to allow them to warm through without overcooking and losing their texture.
- Thicken the Stew: Create a cornstarch slurry by mixing cornstarch with water and whisk until smooth. Add the slurry to the crockpot while stirring continuously until the stew thickens and the gravy reaches the desired consistency.
- Final Cook: Cook the stew on high for an additional 10 minutes to set the thickened gravy and meld the flavors together before serving.
Notes
- For more flavor, sear the beef cubes in a hot pan before adding to the crockpot, though this step is optional.
- You can substitute the golden Yukon potatoes with red or russet potatoes if desired.
- Adjust seasoning at the end of cooking to taste, especially salt and pepper.
- The stew can be made a day ahead and reheated for deeper flavor.
- To keep the stew gluten-free, ensure the beef bouillon and Worcestershire sauce used are gluten-free varieties.
