Crockpot Beef Stew
Crockpot Beef Stew is a comforting dish that brings together tender beef and hearty vegetables, simmered to perfection in a rich gravy. With just 10 minutes of prep time, it’s an ideal choice for busy weeknights or cozy family dinners. This easy recipe allows the flavors to meld beautifully, making it a sure hit for any occasion. Whether served over rice, with crusty bread, or on its own, this stew is versatile and perfect for enjoying leftovers throughout the week.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low)
- Total Time: 6 hours 10 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups beef broth
- 2 pounds cubed stew beef
- 1 tablespoon garlic powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon beef bouillon
- 1 tablespoon Worcestershire sauce (non-alcoholic)
- 1.5 pounds golden Yukon potatoes, cut into chunks
- 2 cups sliced carrots
- 1 large yellow onion, sliced
- 1 cup frozen sweet peas
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Pour the beef broth into the crockpot and add cubed stew beef. Season with garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce.
- Layer potatoes, carrots, and onions evenly over the seasoned beef.
- Cover and cook on high for 4–6 hours or low for 6–8 hours until the beef is fork-tender.
- Stir in frozen sweet peas before thickening the gravy.
- Mix cornstarch with water to create a slurry and stir into the crockpot.
- Cover and cook on high for an additional 10 minutes to thicken.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Find it online: https://recipesbypenelope.com/crockpot-beef-stew/