Easy Slow Cooker Beef Stew (Thick & Hearty!)

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Easy Slow Cooker Beef Stew (Thick & Hearty!)

Slow cooker beef stew is a thick and hearty meal made with tender chunks of beef, vegetables, and a rich, savory broth. Everything simmers low and slow in the crockpot, allowing the beef to become melt-in-your-mouth tender while the flavors deepen without any extra effort! This hands-off cooking method lets everything simmer low and slow, creating a thick, deeply flavorful stew with almost no effort.

Prep Time8

Cook Time4

Total Time4 8

Course: Soups/Stews

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

Slow Cooker

Ingredients

2 tbsp olive oil
1.5 lbs stew meat trimmed and cubed
3 tbsp gluten free 1:1 flour
1 onion chopped
3 cloves minced garlic
2 tbsp tomato paste
4 cups beef broth
4 carrots peeled and cut into 1-inch pieces
5-6 yukon gold potatoes cut into 1-2 inch pieces
1 tbsp GF worcestershire sauce
1 tbsp hot sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp salt + more to taste and for sprinkling on beef
½ tsp pepper
¾ cup peas canned or frozen
2 tbsp arrowroot powder
¼ cup water

Instructions

Add the stew meat to a bowl along with the gluten free flour and sprinkle with salt and pepper. Toss to coat.
Heat 1 tbsp olive oil in a skillet over medium-high heat (or in your slow cooker if it has a saute function). Sear meat on all sides for 3-4 minutes total. Remove using a slotted spoon.
Add remaining 1 tbsp olive oil to the same pan along with the onions and garlic. Saute for 2-3 minutes until softened and fragrant.
Stir in the tomato paste and pour in the broth. Add the carrots, potatoes, worcestershire sauce, hot sauce, rosemary, thyme, salt and pepper. Add the beef back in. Stir, then cover and cook on high for 3-4 hours or low for 8-10.
Stir in ¾ cup frozen or fresh peas. Turn the slow cooker to high. Combine the arrowroot powder and water and stir to create a slurry. Pour it into the slow cooker and stir. Let the stew cook on high for 15 minutes, stirring occasionally while it thickens and until the peas are cooked through.
If you would like it thicker, add an additional 1 tbsp arrowroot powder mixed with 2 more tbsp water and stir.
Season with salt and pepper and serve topped with fresh chopped parsley if desired and enjoy! This is amazing with my gluten free drop biscuits!

Stovetop

Add oil to a large dutch oven or pot and saute the beef and onions as directed. Add all other ingredients except for the potatoes and carrots and peas. Bring to a boil, then reduce heat to medium low, cover, and simmer at a low boil for 1-1.5 hours. Add the potatoes and carrots and continue to cook another 30-45 minutes until tender. Add in the peas and the arrowroot slurry to thicken.

Notes

Searing the beef first helps prevent a boiled texture and adds depth to the finished stew.
Yukon gold potatoes hold their shape better than russets, even after long cook times!
Arrowroot should always be added at the end; adding it too early can prevent the stew from thickening properly and may cause it to thin again as it cooks longer.
This crockpot beef stew recipe is forgiving, but for the most tender beef, cooking on low is ideal whenever your schedule allows!
This slow cooker beef stew is amazing with these gluten-free biscuits and garnished with a dollop of homemade sour cream!
Store leftover slow cooker beef stew in an airtight container in the fridge for up to 4 days. The flavors continue to deepen as it sits, making leftovers just as good (if not better!) the next day.
To freeze, allow the stew to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the stew thickens too much after chilling, add a splash of beef broth while reheating to loosen it back up.

Nutrition