Description

How to make tender crockpot beef stew with hearty vegetables and rich broth that fills your home with the most amazing aromas and warms you from within.

Ingredients

Scale

Base Ingredients

3 pounds beef chuck roast, cut into 2-inch chunks
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3 tablespoons tomato paste

Vegetables

1 pound baby potatoes, halved
4 large carrots, cut into 1-inch pieces
3 celery stalks, chopped
8 ounces mushrooms, quartered
1 cup frozen peas

Seasonings & Liquid

4 cups beef broth
1 cup red wine
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
3 tablespoons cornstarch mixed with 3 tablespoons water

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Instructions

Brown Beef: Heat olive oil in a large skillet and brown beef chunks on all sides until golden. This step creates incredible flavor depth that makes all the difference in your final stew.
Sauté Aromatics: In the same skillet, cook onions until softened, then add garlic and tomato paste. Cook for one minute until fragrant and the paste darkens slightly.
Deglaze Pan: Pour in red wine and scrape up all those beautiful browned bits from the bottom of the pan. Let it simmer for two minutes to cook off the alcohol.
Layer Crockpot: Add browned beef, sautéed vegetables, potatoes, carrots, celery, and mushrooms to your crockpot. Pour in beef broth and add bay leaves, thyme, and paprika.
Slow Cook: Cover and cook on low for 7-8 hours until beef is fork-tender and vegetables are perfectly cooked. Resist the urge to lift the lid frequently.
Thicken Stew: Stir in cornstarch slurry and frozen peas during the last 30 minutes of cooking. This creates that perfect, thick consistency we all love.
Final Touches: Remove bay leaves, taste and adjust seasoning with salt and pepper. Let rest for 10 minutes before serving to allow flavors to settle perfectly.

Notes

Don’t skip browning the beef as it creates essential flavor depth and color.
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Frozen peas should only be added in the last 30 minutes to maintain color and texture.
Cut all vegetables uniformly for even cooking and professional presentation.
Red wine can be substituted with additional beef broth if preferred.
This stew tastes even better the next day as flavors continue to develop.

Allergy Information: None

Nutrition

Calories: 385
Fat: 12g
Carbohydrates: 28g
Protein: 42g