Thick & Cozy Crock Pot Beef Stew
Rich, hearty, and perfect for chilly days!
Ingredients
2 lbs stew beef (cubed chuck roast)
4 cups potatoes, chopped (Yukon gold or russet)
3 cups carrots, sliced
1 large onion, chopped
3 cloves garlic, minced
3 cups beef broth
1 cup water
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary (or Italian seasoning)
1 tsp paprika
1 tsp salt (or to taste)
½ tsp black pepper
2 tbsp cornstarch + 2 tbsp cold water (for thickening)
2 tbsp olive oil (for optional searing)
1 cup frozen peas (optional, added at the end)
Instructions
1️⃣ Optional Flavor Boost (Highly Recommended)
Heat olive oil in a large skillet over medium-high heat.
Sear the beef in batches for 2–3 minutes per side until browned.
(This step locks in flavor and makes the stew richer!)
2️⃣ Load the Crock Pot
Add to the slow cooker:
Potatoes
Carrots
Onion
Garlic
Place the beef on top.
3️⃣ Make the Stew Base
In a bowl, whisk together:
Beef broth
Water
Tomato paste
Worcestershire sauce
Thyme
Rosemary
Paprika
Salt & pepper
Pour this mixture evenly over everything in the crock pot.
4️⃣ Cook Low & Slow
LOW: 8–9 hours (best for ultra-tender beef)
HIGH: 4–5 hours
The beef should be fork-tender and the vegetables soft.
5️⃣ Thicken It Up (For That Cozy Texture!)
Mix cornstarch with cold water to create a slurry.
Stir it into the stew during the last 20–30 minutes of cooking.
Add frozen peas at this stage if using.
Let it cook until thick and rich.
6️⃣ Serve
Ladle into bowls and enjoy warm with:
Crusty bread
Buttery biscuits
Or over fluffy rice
Extra Cozy Tips
Add a bay leaf while cooking (remove before serving).
For deeper flavor, add a splash of red cooking wine.
A sprinkle of fresh parsley on top makes it look beautiful.
