Slow Cooker Beef Stew Recipe – tender beef stew meat, potatoes, carrots, green peas, tomatoes, celery, chili powder, brown gravy mix, garlic, and beef broth. Comfort food at its best! So easy to make and it tastes SO good. Everyone gobbled this up – even the kids!! Serve with some biscuits or cornbread for a complete meal.
Place all-purpose flour and sugar in a ziploc bag. Add stew meat and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat to the skillet and cook until it starts to brown. Transfer beef to a 6-qt slow cooker.
Add tomatoes, celery, potatoes, carrots, tomato paste, chili powder, thyme, garlic powder, pepper, brown gravy mix, and beef broth. Stir.
Cover and cook on LOW for 8 to 10 hours.
Add frozen green peas to slow cooker.
In a small bowl, whisk together corn starch and water. Pour in the stew and stir. Cook on LOW for an additional 15 minutes, or until thickened.
Notes:
This recipe calls for the stew meat to be browned before adding to the slow cooker. You can do this the night before or skip it altogether. I think it adds more flavor and a nice color to the meat, but it isn’t going to ruin the stew if you skip browning the meat.
I buy a package of stew meat at the grocery store. You can substitute chuck roast that has been cut into cubes.
I suggest using no-salt or low-sodium beef broth.
Do NOT make the gravy. You are only going to use the dry mix in the packets.
Can I make Beef Stew on the stove-top? Yes! Brown the meat in a large Dutch oven. Add the remaining ingredients and simmer over medium heat until the meat is tender.
Can I freeze Crockpot Beef Stew? Yes! Cool the stew to room temperature and transfer it to freezer bags or plastic containers. Store in the freezer for up to 3 months.
Store leftovers in an airtight container in the fridge.