Crockpot Beef Stew Recipe

4.65 from 45 votes

This crockpot beef stew is the perfect winter warmer! Made in the slow cooker, set it in the morning and enjoy a hearty meal with no effort!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time8 10

Total Time8 30

Course: Main Course

Cuisine: American

Servings: people

Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper. In a large skillet, heat the olive oil over medium-high. Sear the meat in batches, cooking for about 5 minutes per batch. Transfer the seared beef to the slow cooker.
3 tablespoons olive oil, 3 pounds beef stew meat, 2 teaspoons kosher salt, 2 teaspoons ground black pepper
Pour in the beef bone broth. Add the tomato paste, Worcestershire sauce, balsamic vinegar, remaining salt and pepper, garlic, and dried thyme. Stir to combine.
4 cups beef bone broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, ½ tablespoon balsamic vinegar, 1 teaspoon dried thyme, 5 teaspoons minced garlic
Add the diced onion, carrots, and potatoes. Cover and set on low for 8 hours.
1 large yellow onion, 6 medium carrots, 2 pounds Yukon Gold potatoes
At the end of the cooking time, make a slurry by combining 1 cup of the hot liquid from the crockpot with ¼ cup of all-purpose flour. Stir the slurry until fully combined. Add to the slow cooker, and stir to incorporate.
¼ cup all-purpose flour
Cook for 10 more minutes on high until sauce thickens, then add the frozen peas and serve immediately. Garnish with fresh thyme if desired.
12 ounces frozen peas, Fresh thyme

Storage: Stor crockpot beef stew in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.