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Cozy Crockpot Beef Stew with Fall Vegetables

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This cozy crockpot beef stew with fall vegetables is a hearty, comforting meal that changes minds about stew. With tender beef, perfectly cooked vegetables, and a rich, savory broth, it’s the perfect cold-weather dinner that gets better with time.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, sliced into 1/2-inch pieces
  • 1 large yellow onion, diced (about 1.5 cups)
  • 1 pound Yukon Gold potatoes, cut into 1-inch cubes
  • 2 cups butternut squash, peeled and cubed
  • 3 cloves garlic, minced
  • 4 cups beef broth, low sodium
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Prep your vegetables the night before. Chop all carrots, celery, onion, potatoes, and butternut squash. Store in separate containers in the fridge.
  2. Pat the beef completely dry with paper towels. Cut the chuck roast into 1.5-inch cubes, keeping them as uniform as possible.
  3. Mix the flour, salt, and pepper in a small bowl. Toss the beef cubes in the mixture until evenly coated. Shake off excess flour.
  4. Heat a large heavy-bottomed skillet over medium-high heat with olive oil. Working in batches, sear the beef cubes for 2-3 minutes per side until a deep brown crust forms.
  5. Transfer the seared beef to a 6-quart or larger slow cooker.
  6. Reduce heat to medium and add the diced onion to the same skillet. Cook for about 3 minutes, scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
  7. Pour about 1/2 cup of beef broth into the skillet and scrape up every last bit of flavor from the bottom. Pour this mixture into the slow cooker with the beef.
  8. Add all vegetables except frozen peas to the slow cooker, arranging them evenly around the beef.
  9. In a separate bowl, whisk together remaining beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and smoked paprika. Pour over everything in the slow cooker. Add bay leaves on top.
  10. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours. (LOW recommended for best texture.)
  11. About 15 minutes before serving, stir in frozen peas. Remove bay leaves and discard.
  12. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley and serve hot.

Notes

Don’t skip searing the beef; it builds deep flavor. Cut vegetables into uniform 1-inch cubes for even cooking. Add salt gradually; different broths have varying sodium levels. Resist lifting the lid during cooking. If stew is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in; cook on HIGH for 15 minutes. If too thick, stir in extra beef broth or water. Stew tastes even better the next day.

Nutrition

Keywords: beef stew, crockpot, slow cooker, fall vegetables, comfort food, hearty stew, beef chuck, butternut squash, Yukon Gold potatoes

Find it online: https://piperplate.com/cozy-crockpot-beef-stew-with-fall-vegetables/