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Crock-Pot Beef Stew

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Adjust Servings:
1kg, cut into 1-inch cubes Beef stew meat
4 large, peeled and sliced Carrots
4 large, peeled and cubed Potatoes
1, chopped Large onion
3 cloves, minced Garlic
3 cups Beef broth
1 cup (optional) Red wine
2 tablespoons Tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
1 Bay Leaf
Salt and pepper to taste
3 tablespoons All-purpose flour
3 tablespoons Olive Oil
1 cup (optional) Frozen peas
chopped (for garnish) Fresh parsley

Nutritional information


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Crock-Pot Beef Stew

  • 4 hours 40 minutes to 8 hours 40 minutes
  • Serves 6
  • Medium



  1. Prep the Beef:
    • In a large bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.
  2. Brown the Beef:
    • Heat olive oil in a large skillet over medium-high heat. Add the beef in batches, browning on all sides. Transfer the browned beef to the Crock-Pot.
  3. Add Vegetables:
    • Add carrots, potatoes, onion, and garlic to the Crock-Pot.
  4. Prepare the Broth:
    • In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour over the beef and vegetables in the Crock-Pot.
  5. Cook:
    • Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
  6. Add Peas:
    • About 30 minutes before serving, stir in the frozen peas (if using).
  7. Finish and Serve:
    • Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
    • Garnish with chopped fresh parsley before serving.

This hearty beef stew is perfect for a cozy dinner, and the Crock-Pot makes it incredibly easy to prepare. Enjoy!

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