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Easy Crockpot Beef Stew for Fall

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A simple, set-it-and-forget-it beef stew made in the crockpot with tender chuck roast, hearty vegetables, and a rich savory broth. Perfect for busy weeknights and fall comfort food cravings.

Ingredients

Scale
  • 2 pounds (900g) beef chuck roast, cut into 1-inch cubes
  • 2 medium yellow onions, diced
  • 4 garlic cloves, minced
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 3 medium Yukon Gold potatoes (about 500g), cut into 1-inch cubes
  • 4 cups (950ml) low-sodium beef broth
  • 3 tablespoons (45g) tomato paste
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup (150g) frozen peas (optional)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
  • 1/2 cup (120ml) red wine (optional, replace 1/2 cup broth)

Instructions

  1. Prep your ingredients (15 minutes): Cut beef chuck roast into 1-inch cubes. Season generously with salt and pepper. Peel and chop onions, mince garlic, peel and chunk carrots, slice celery, and cube potatoes.
  2. Layer the vegetables (2 minutes): Place onions, carrots, celery, and potatoes in the bottom of the crockpot.
  3. Add the beef (1 minute): Place seasoned beef cubes on top of the vegetables. Do not stir.
  4. Mix the liquid base (3 minutes): In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves until tomato paste is dissolved. If using red wine, replace 1/2 cup broth with it.
  5. Pour it over everything (30 seconds): Pour the liquid mixture over the beef and vegetables. Do not stir. Liquid should come about three-quarters of the way up the ingredients; add more broth or water if needed.
  6. Cook low and slow (6-8 hours on low or 4-5 hours on high): Cover and cook on low for 6-8 hours or on high for 4-5 hours.
  7. Check for doneness (at the 6-hour mark): Beef should be fall-apart tender; potatoes should be soft but not mushy. Cook longer if needed.
  8. Add peas and thicken (last 30 minutes): If using frozen peas, stir them in. For thicker broth, stir in cornstarch slurry and cook for 30 more minutes.
  9. Season and serve (2 minutes): Remove bay leaves. Taste and adjust salt and pepper as needed.
  10. Rest before serving (10 minutes): Let stew sit for 10 minutes before serving to allow flavors to settle and broth to thicken slightly.

Notes

For best results, use Yukon Gold or red potatoes to avoid mushiness. Searing the beef before adding adds extra flavor but is optional. Stew thickens as it sits; add cornstarch slurry if desired. Leftovers keep for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: crockpot beef stew, easy beef stew, fall stew, slow cooker beef stew, comfort food, weeknight dinner

Find it online: https://breezybake.com/easy-crockpot-beef-stew-for-fall/