Ingredients
Equipment
Method
- Add Beef and Broth: Pour the beef broth into your crockpot, then add the cubed stew beef. Sprinkle in garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce. Stir well to evenly coat the beef with the seasonings.
- Layer the Vegetables: Add the potatoes, carrots, and sliced onion on top of the beef. This layering helps the vegetables cook perfectly without turning mushy.
- Slow Cook: Place the lid on your crockpot. Cook on low for 6–8 hours for tender, flavorful beef. Or on high for 4–6 hours if you’re short on time. You’ll know it’s ready when the beef easily falls apart with a fork.
- Add the Peas: Once the beef and vegetables are cooked through, stir in the frozen peas. These don’t need much time — just let them warm through while you prepare the slurry.
- Thicken the Stew: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this mixture into the crockpot while stirring. Turn the heat to high, cover, and let it cook for another 10 minutes, stirring occasionally, until the stew thickens into a rich, glossy gravy.
- Serve: Ladle the hot beef stew into bowls and serve immediately. For the best experience, pair it with warm rolls or crusty bread to soak up that delicious gravy.
Notes
Chef’s Tips and Variations
Sear the Beef (Optional): For deeper flavor, brown the beef in a skillet before adding it to the crockpot.
Add Depth: Stir in ¼ cup of red wine or unsweetened black coffee for a richer, more complex gravy flavor.
Use Budget Cuts: Stew meat or chuck roast works best — lean cuts can become tough in the slow cooker.
Vegetables on Top: Layer veggies over the beef to prevent overcooking.
Cook Low and Slow: For fall-apart tenderness, the low setting is always best.
How to Thicken Beef Stew in the Crockpot