🥩 Thick & Cozy Crock Pot Beef Stew
Ingredients
For the stew:
2–2.5 lb beef chuck roast, cut into big bite-sized chunks
3 tbsp flour (for thickening + coating beef)
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
3 tbsp olive oil (optional but adds flavor)
1 large onion, chopped
4 cloves garlic, minced
4 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
3 large carrots, sliced
3–4 Yukon gold potatoes, cubed
2 celery stalks, sliced
2 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Optional cozy add-ins (chef’s choice energy):
1 cup mushrooms
½ cup frozen peas (add at the end)
Splash of red wine or balsamic vinegar for depth
Instructions
1️⃣ Coat & (optional) sear the beef
In a bowl, toss beef with flour, salt, pepper, paprika, and garlic powder.
Optional but worth it: heat olive oil in a pan and brown the beef in batches for extra flavor.
2️⃣ Load the crock pot
Add onion, garlic, carrots, potatoes, celery, and mushrooms (if using).
3️⃣ Build that rich broth
Whisk beef broth, tomato paste, Worcestershire, thyme, rosemary, and bay leaves.
Pour over everything.
4️⃣ Slow cook to cozy perfection
Low: 7–8 hours
High: 4–5 hours
Until beef is fall-apart tender and veggies are soft.
5️⃣ Thicken it up (extra cozy mode)
If you want it even thicker:
Mix 1 tbsp cornstarch + 2 tbsp cold water
Stir into stew and cook another 20–30 minutes on High
6️⃣ Finish strong
Remove bay leaves. Taste and adjust salt & pepper.
Add peas in the last 15 minutes if using.
🥖 Best Served With
Crusty bread
Buttered biscuits
Over mashed potatoes
Or just straight from the bowl in a hoodie (highly recommended)
🔥 Pro Tips
Beef chuck = ultra tender results
Bigger chunks = less mushy veggies
Tastes even better the next day (leftover magic ✨)
Want a creamy version, spicy version, or a low-carb twist on this next?
