If you’re looking for the ultimate comfort food that warms your heart and fills your home with inviting aromas, this Crockpot Beef Stew with Potatoes, Carrots, and Peas Recipe is exactly what you need. Tender cubes of beef soak up a rich, savory broth infused with herbs and spices, while hearty potatoes, sweet carrots, and fresh peas add layers of texture and color. Slow-cooked to perfection, it’s an effortless one-pot meal that tastes like it simmered for hours on the stove, delivering pure cozy goodness in every spoonful.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this stew so delicious and satisfying. Each component plays an important role in creating the stew’s deep flavors, comforting textures, and beautiful rustic appearance.
- Beef chuck roast (2 pounds): Perfectly marbled beef that becomes meltingly tender when slow-cooked.
- Kosher salt (1/2 teaspoon): Enhances the natural flavors of the meat and vegetables.
- All-purpose flour (3 tablespoons): Helps brown the beef and thickens the stew’s rich broth.
- Baby new potatoes (1.5 pounds, halved): Creamy and tender, these add heartiness and a lovely bite.
- Carrots (4 medium, peeled and cut): Sweetness and vibrant orange color brighten every bowl.
- Yellow onion (1 large, diced): Adds depth and a hint of natural sweetness.
- Garlic cloves (3, minced): Provides a fragrant, savory underpinning that lifts the stew.
- Low-sodium beef broth (4 cups): The flavorful base that unites all ingredients.
- Tomato paste (3 tablespoons): Adds a subtle tanginess and richness.
- Worcestershire sauce (1 tablespoon): Brings umami and a touch of complexity.
- Dijon mustard (1 teaspoon): A mild zing that brightens the overall profile.
- Red wine vinegar (1 tablespoon): Balances flavors with a pleasant acidity.
- Fresh thyme (1 sprig) or dried (1/2 teaspoon): Infuses herbal aroma throughout the stew.
- Dried oregano (1 teaspoon): Adds a subtle earthiness that complements the herbs.
- Smoked paprika (1 teaspoon): Imparts a warm, smoky undertone.
- Bay leaves (2): Essential for that classic, slow-simmered stew fragrance.
- Frozen peas (1/2 cup, thawed): Bright green sweetness added near the end to keep them fresh.
- Cornstarch (2 tablespoons, optional): For a thicker stew if desired, mixed into a slurry.
How to Make Crockpot Beef Stew with Potatoes, Carrots, and Peas Recipe
Step 1: Coat the Beef
Start by tossing the cubed beef with kosher salt and flour in a large bowl. This simple step ensures that each piece gets a nice coating that will help thicken the stew later and give the meat a lovely crust as it cooks. Once done, transfer the beef to your crockpot and get ready to layer in the rest of the ingredients.
Step 2: Layer in the Vegetables and Flavorings
Add the halved baby potatoes, chopped carrots, diced onions, and minced garlic to the crockpot. Then, stir in the tomato paste, Worcestershire sauce, Dijon mustard, and red wine vinegar for the perfect balance of acidity and richness. Toss in your herbs—fresh thyme or dried, oregano, smoked paprika, and the essential bay leaves. Finally, pour in the beef broth to bring everything together. Give it a good mix to combine those flavors, knowing that this blend is what makes your stew so unforgettable.
Step 3: Slow Cook to Tender Perfection
Cover your crockpot and set it on low for 7 to 8 hours. This gentle, long cooking time breaks down the beef until it is irresistibly tender, while the potatoes and carrots soak up the flavorful broth. The aroma during this cooking phase alone will have you eagerly waiting for dinner.
Step 4: Add Peas and Thicken the Stew
About 20 to 30 minutes before you’re ready to eat, stir in the thawed peas to maintain their brightness and snap. If you like a thicker stew, mix the optional cornstarch with cold water to create a smooth slurry and add it now as well. Stir everything, cover, and let it cook just until the peas are warmed through and the stew has thickened to your liking.
Step 5: Ready to Serve
Once the peas are cooked and the stew has reached the perfect consistency, it’s time to serve! The Crockpot Beef Stew with Potatoes, Carrots, and Peas Recipe delivers a hearty and comforting meal that’s simple enough for any day yet special enough to impress family and friends.
How to Serve Crockpot Beef Stew with Potatoes, Carrots, and Peas Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves on top instantly lifts the stew with a burst of color and fresh flavor. For a little extra richness, a dollop of sour cream or a swirl of crème fraîche adds creaminess that contrasts beautifully with the robust stew.
Side Dishes
This stew shines on its own but pairs wonderfully with a crusty baguette or warm dinner rolls to soak up every last drop of that luscious broth. A simple green salad dressed with lemon vinaigrette provides a refreshing counterpoint to the stew’s deep, savory flavors.
Creative Ways to Present
For a cozy twist, serve the stew in a hollowed-out bread bowl to make each bowl feel festive and fun. Alternatively, ladle the stew over creamy mashed potatoes or buttered noodles for a comforting layered meal that will impress guests with minimal extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Beef Stew with Potatoes, Carrots, and Peas Recipe keeps incredibly well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making following-day meals even more delicious.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating to preserve the tender texture and vibrant flavors.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. If the stew has thickened too much in the fridge, simply add a splash of beef broth or water to loosen it up while reheating. Microwave reheating also works well for a quick meal.
FAQs
Can I use other cuts of beef for this stew?
Absolutely! While chuck roast is ideal due to its marbling and tenderness after slow cooking, brisket or round steaks can also work. Just remember that leaner cuts may require less cooking time to avoid drying out.
Is it possible to make this stew in an instant pot?
You can! Brown the beef first using the sauté setting, then add all ingredients and cook on high pressure for about 35 minutes followed by a natural release. Add peas and thicken afterward as with the crockpot method.
Why do we add flour to the beef before cooking?
Coating the beef cubes in flour not only helps create a slightly crisp exterior but also thickens the stew juices during the long simmer, lending a wonderful body and richness without extra added thickeners.
Can I use fresh peas instead of frozen?
Fresh peas are a delightful swap and add a great pop of sweetness. Add them at the same time as you would frozen peas, allowing just enough cooking time to warm them without losing their vibrant texture.
How do I adjust the seasoning for a larger batch?
Doubling or tripling the recipe is easy, just scale the seasonings and liquid proportionally, but start with a bit less salt than you think. You can always add more seasoning after tasting as the stew cooks and flavors develop.
Final Thoughts
This Crockpot Beef Stew with Potatoes, Carrots, and Peas Recipe truly is a timeless classic that everyone should have in their kitchen repertoire. It’s not only incredibly satisfying and packed with flavor, but also so effortless that it practically cooks itself while you go about your day. Give it a try—you’ll quickly see why it becomes a beloved favorite for cold evenings, family dinners, and whenever you crave a big warm hug in a bowl.
