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Cozy Crockpot Beef and Vegetable Fall Stew – Easy Comfort Meal

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This cozy crockpot beef and vegetable fall stew is the kind of meal that fills your house with a deep, savory aroma. With tender beef, perfectly cooked vegetables, and a rich broth, it’s a comforting, hands-off dinner perfect for busy days.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 tablespoon olive oil
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, cut into 1-inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch chunks
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine (optional, but recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen peas (added at the end)
  • 2 tablespoons all-purpose flour (optional, for thicker broth)

Instructions

  1. Sear the beef (10 minutes): Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed) and cook undisturbed for 3-4 minutes per side until a deep brown crust forms. Transfer the seared beef to a 6-quart slow cooker.
  2. Sauté the aromatics (5 minutes): Reduce heat to medium and add the diced onion to the same skillet. Cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape the onion and garlic into the slow cooker with the beef.
  3. Deglaze the pan (2 minutes): Pour the red wine (or 1 cup of beef broth if skipping the wine) into the hot skillet. Use a wooden spoon to scrape up the browned bits. Let it bubble for about a minute, then pour into the slow cooker.
  4. Layer the vegetables: Add the carrots, celery, and potatoes to the slow cooker. Add the tomato paste, dried thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper.
  5. Add the broth: Pour the 2 cups of beef broth over everything. The liquid should come about halfway up the ingredients.
  6. Cook low and slow: Cover the slow cooker and set to LOW for 7-8 hours or HIGH for 4-5 hours. Do not lift the lid during cooking.
  7. Add the peas (10 minutes before serving): Stir in the frozen peas. Taste the broth and adjust salt and pepper if needed.
  8. Thicken (optional): If you want a thicker stew, mix 2 tablespoons all-purpose flour with 3 tablespoons cold water until smooth. Stir into the stew and cook on HIGH, uncovered, for 10-15 minutes until thickened.

Notes

Don’t skip searing the beef—it adds deep flavor. Cut vegetables to similar sizes for even cooking. Use low-sodium broth and adjust salt at the end. Let the stew rest for 30 minutes before serving for better flavor melding.

Nutrition

Keywords: beef stew, crockpot stew, fall stew, comfort food, slow cooker, beef and vegetable stew

Find it online: https://daintydine.com/cozy-crockpot-beef-and-vegetable-fall-stew-easy-comfort-meal/