dinner recipes

Crockpot Beef Stew



2 lbs beef stew meat, cut into 1-inch cubes

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

4 cups beef broth

1 cup red wine (optional, can replace with more beef broth)

4 large carrots, sliced

3 medium potatoes, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup peas (frozen or fresh)

2 tablespoons vegetable oil

2 tablespoons Worcestershire sauce

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons cold water (optional, for thickening)


Prepare the Meat:

In a large bowl, combine the flour, salt, pepper, and paprika. Add the beef stew meat and toss to coat evenly.

Brown the Meat:


In a large skillet, heat the vegetable oil over medium-high heat. Add the coated beef and cook until browned on all sides. This step is optional but adds great flavor.

Transfer to Crockpot:

Place the browned beef in the bottom of your crockpot.

Add Vegetables:

Add the carrots, potatoes, onion, and garlic on top of the beef in the crockpot.

Mix Liquids and Spices:

In a medium bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary. Pour this mixture over the meat and vegetables in the crockpot.


Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat and vegetables are tender.

Add Peas:

About 30 minutes before serving, add the peas to the crockpot and stir.

Thicken the Stew (Optional):

If you prefer a thicker stew, mix the cornstarch and cold water in a small bowl until smooth. Stir this mixture into the crockpot and cook on high for an additional 15-20 minutes, or until the stew has thickened.


Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!

This hearty beef stew is perfect for a cozy meal, especially on a chilly day. Enjoy!