Crockpot Beef Stew
So, You’re Curious About My Crockpot Beef Stew?
Alright, pull up a chair and let me tell you about my love-hate relationship with beef stew (mostly love, I promise). I started making this Crockpot Beef Stew back when I was a uni student who thought “slow cooker” meant you could ignore dinner till it magically appeared. Turns out, there’s a tiny bit more to it… Like, you actually have to chop things and remember to plug in the thing! Anyway. My first batch was so salty my flatmate said it cured his cold (I still say it was the garlic) but I’ve fiddled with the recipe over the years and now—well, it’s actually pretty great. Plus, it tastes way better than it looks halfway through cooking… trust me on this one.
Why You’ll Love This Stew (Or, Why I Do Anyway)
I make this when I know my day’s going sideways and I need dinner to cook itself (kind of). My family goes nuts for this—maybe because it fills the house with that homey, “hey, something’s working out” smell. Also, if you’ve ever tried to make stew on the hob before and ended up with chewy beef, this’ll be your new best mate. The slow cooker does all the heavy lifting. And honestly, if you forget about it for an extra hour, it just gets more tender (not that I’ve ever left it going too long… okay, maybe once).
Stuff You’ll Need (With a Few Cheeky Substitutes)
- About 2 pounds (900g-ish) beef chuck, cut into chunks—sometimes I use stewing steak if that’s what’s on sale. My nan always swore by the butcher round the corner but supermarket packs work fine too.
- 3-4 carrots, peeled and chopped (or a generous handful of baby carrots if you’re feeling lazy—no judgment here)
- 3 large potatoes, diced (I sometimes swap in sweet taters for a change, especially if I’m out of regular spuds—it’s surprisingly good)
- 1 onion, chopped (red onion gives it a bit more sweetness, but use what you’ve got)
- 3 cloves garlic, minced (or, you know, that pre-chopped stuff in a jar—life happens)
- 2 cups beef broth (cube, carton, or homemade if you’re fancy—I am not)
- 2 tablespoons tomato paste (I’ll admit, I’ve used ketchup in a pinch and lived to tell the tale)
- 1 cup frozen peas (I toss these in at the end—forgot them once and nobody noticed, though)
- 2 teaspoons Worcestershire sauce (still can’t pronounce this on the first try)
- 1 teaspoon dried thyme (fresh is great if you grow it—my plants always die)
- Salt and black pepper to taste (careful with the salt if your broth is already salty—learned that the hard way!)
- 1-2 tablespoons flour or cornstarch if you want it thicker—sometimes I skip it and just call it ‘rustic’
How To Make It (Or, My Totally Unofficial Method)
- Brown the beef (if you can be bothered): Heat a splash of oil in a pan and sear the beef chunks until they’re browned but not cooked through. Or just chuck ‘em in raw to save time; it’s still good, but browning does add a bit of flavor. Up to you. This is where I usually sneak a taste (which is silly, since it’s raw, so don’t be like me).
- Load up the crockpot: Toss in your beef, carrots, potatoes, onion, and garlic. Pour over the beef broth, stir in the tomato paste, Worcestershire sauce, and sprinkle in thyme, salt, and pepper. Give it a stir (it’ll look a bit like a veg patch exploded, but that’s normal).
- Cook low and slow: Set the crockpot to low for 8 hours (or high for 4 hours if you’re in a rush, though I think the texture’s nicer on low). Don’t peek too much; every time you open the lid, it loses heat and takes longer. But, I still do, because curiosity always wins.
- Add peas and thicken (if you want): About 30 minutes before it’s done, chuck in the peas. If you like it thicker, mix the flour or cornstarch with a splash of water (so you don’t get weird lumps), and stir it in. It’ll thicken up by the time you’re ready to eat. If it’s still too runny, just ladle some out and simmer it on the hob for a few minutes—works for me.
- Taste and adjust: Before you serve, give it a taste. Add more salt, pepper, or a splash of something tangy (a dash of balsamic works wonders, but only if you’re feeling fancy).
What I’ve Learned (Usually the Hard Way)
- If you use waxy potatoes, they hold together better. I sometimes go for what’s on offer and, yeah, they get a bit mushy. Still tastes great, though.
- Chop your veggies into big chunks—otherwise, by hour six, they’ll vanish (ask me how I know).
- Don’t overdo the thyme. I once dropped the lid of the jar in by accident and, well, let’s just say nobody asked for seconds.
If You Fancy a Change (Or a Stew Experiment Gone Wrong)
- Try adding a glug of red wine for a fancier version—it gives the broth a richer, deeper flavor. But don’t use the good stuff; save that for your glass.
- Swap beef for lamb if you’re feeling adventurous. Actually, one time I tried using chicken instead and, meh, it wasn’t the same… too bland. Wouldn’t recommend.
- Add pearl barley for a bit of chew; my mate from Yorkshire does this and it’s properly filling.
What If I Don’t Have a Crockpot?
To be honest, I think every kitchen should have a slow cooker, but if you don’t—no worries. You can do this in a big Dutch oven or casserole dish in the oven at around 160C (320F) for 3-4 hours. Just keep an eye on your liquid so it doesn’t dry out. It’s a bit more faff, but totally doable.
How To Store It (If There’s Any Left!)
This keeps in the fridge for up to three days, though honestly, in my house it never lasts a full day. You can freeze leftovers too—just cool it first and stick it into airtight containers. It reheats well, maybe even better the next day when the flavors have had a chance to cozy up together.
Serving It Up—My Way
I always serve this with thick, crusty bread for dunking (sourdough if I’m feeling posh, or just whatever’s in the bread bin). My brother likes it over mashed potatoes, which, okay, is a bit of a carb overload but who’s counting? Sometimes we sprinkle a bit of grated cheddar on top—don’t knock it till you try it.
Things I Wish I’d Known (AKA, Pro Tips)
- Don’t rush the browning step (if you do it). I once skipped it thinking I was clever—regretted it as the stew was a bit flat.
- Layer veggies under the meat so they cook evenly. For ages I just chucked everything in and wondered why my carrots were still crunchy…
- Actually, letting it sit for 15 minutes before serving really does improve the flavor.
Your Questions, Answered (Because Friends Always Ask)
- Can I make this gluten-free? Yep! Just use cornstarch instead of flour to thicken, or skip thickener altogether—it’s still ace.
- Can I use frozen beef? I probably wouldn’t, as it messes with the texture; though in a pinch, I’ve defrosted it quickly in the microwave and, honestly, nobody noticed.
- Do I really need to brown the beef? Eh, you don’t need to, but it does add a bit more oomph. That said, I skip it when I’m short on time and still get zero complaints.
- What size crockpot do I need? Mine’s a 6-quart and it fits just right; if yours is smaller, just halve the recipe, or pack it in and hope for the best (I’ve done both).
- Where can I find more slow cooker ideas? I genuinely like BBC Good Food’s slow cooker collection and some ideas off Spend With Pennies—both are goldmines.
And now for a quick detour (because why not?): Have you ever noticed how the smell of stew brings everyone into the kitchen? There’s something about a bubbling crockpot that just makes people nosy—my neighbor once came over “for a quick chat” and left with a Tupperware full of leftovers. True story.
Anyway, that’s my Crockpot Beef Stew—quirks, shortcuts, and all. Give it a go, and let me know what you think (or what you change—I’m always up for a new twist!).
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 cups beef broth
- 3 large carrots, sliced
- 3 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
Instructions
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1In a large skillet, heat olive oil over medium-high heat. Toss beef cubes with flour and brown them in batches, then transfer to the crockpot.
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2Add carrots, potatoes, onion, and garlic to the crockpot with the browned beef.
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3Stir in beef broth, tomato paste, thyme, salt, and black pepper. Mix well to combine.
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4Cover and cook on low for 8 hours, or until beef and vegetables are tender.
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5About 30 minutes before serving, stir in frozen peas. Adjust seasoning if needed and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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