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Hearty Beef Stew

Beef stew is one of the quintessential American comfort dishes.  Whether you make it in a CrockPot or Instant Pot, this recipe is sure to keep you warm when it is chilly outside.

bowl of beef stew

How To Make Beef Stew in a Slow Cooker

To make the stew, start by placing baby carrots in the bottom of a slow cooker. Then add a layer of fingerling potatoes that have been washed and cut into 1-inch pieces.

Fingerlings

Take about a pound or so of stew meat, season it with a little salt and pepper, and cook it until the meat is no longer pink.

Beef

Place the beef on top of the veggies and add a can of petite diced fire roasted tomatoes on top.

Meat, Potatoes and Carrots

Combine some cornstarch with vegetable broth and whisk until smooth.

Gravy in the Making

Take the mixture and pour it into the skillet with the beef drippings to make gravy.  Then the gravy goes into the slow cooker on top of the tomatoes.  Cook the stew for 8 -10 hours.

About 10 minutes before serving, combine a little more cornstarch with broth, whisk well, and add it to the slow cooker.  At this point, I stir it all together, add peas, and let it cook for 5 – 10 minutes on high.  Add salt and pepper to taste.

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5 from 2 votes

Hearty Beef Stew

Beef stew is one of the quintessential American comfort dishes.  Whether you make it in a CrockPot or Instant Pot, this recipe is sure to keep you warm when it is chilly outside.
Course Main Dishes
Cuisine American
Keyword beef, Beef Stew, CrockPot, Instant Pot, stew
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
Calories 466kcal
Author Lynda

Ingredients

  • 1 – 1 1/2 lbs. beef stew meat cut into 1-inch cubes
  • olive oil
  • salt and pepper for seasoning
  • 1 1/2 lbs potatoes washed and cut into 1″ pieces
  • 1 1 lb. package baby carrots
  • 1 can petite diced fire-roasted tomatoes
  • 1/2 cup cornstarch divided
  • 3 cups vegetable broth divided
  • 2 cups English peas frozen
  • Salt and pepper to taste

Instructions

  • Place enough olive oil to lightly coat large skillet. Heat over medium-high heat until hot. Add beef and sprinkle with salt and pepper to season; cook 4 to 6 minutes or until browned on all sides, stirring occasionally.
  • In a 4 to 6 quart slow cooker, layer potatoes and carrots. Add browned beef and top with tomatoes.
  • Combine 1/4 cup cornstarch and 1 cup of vegetable broth and whisk until smooth. Add to beef drippings in skillet over medium heat and whisk until it begins to thicken. Add an additional cup of broth and continue to whisk until well blended. Pour gravy over tomatoes and beef in slow cooker.
  • Cover; cook on low setting for 8 to 10 hours.
  • Before serving, blend 1/4 cup cornstarch with 1 cup of vegetable broth. Stir mixture and English peas into stew. Cook on HIGH, covered, 10 minutes or until thickened.

Video

Notes

Instant Pot Directions

  1. Follow direction #1 in the recipe as written except use the Instant Pot saute feature to brown meat.
  2. Layer prepared veggies on top.  Pour 2 cups cup of broth over veggies and set Instant Pot to MANUAL HIGH PRESSURE for 30 minutes. Allow the Instant Pot to release naturally for 10 minutes.
  3. Combine the remaining 1 cup of vegetable broth with cornstarch and mix until smooth. Pour slurry over stew in Instant Pot and stir.
  4. Set Instant Pot to Saute, add English peas, and simmer for 5 minutes, stirring occasionally.

Nutrition

Serving: 1 | Calories: 466kcal | Carbohydrates: 51g | Protein: 43g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 631mg | Fiber: 8g | Sugar: 10g

A fringe benefit of making beef stew in the slow cooker is that it fills the home with an amazing aroma.

How To Make Beef Stew In an Instant Pot

If you are pressed for time, you can make this recipe in the Instant Pot, shaving off hours of cooking time.

To make it in the Instant Pot:

  1. Follow direction #1 in the recipe as written except use the Instant Pot saute feature to brown meat.
  2. Layer prepared veggies on top.  Whisk together 1/4 cup of cornstarch and 1 cup of broth. Pour slurry over veggies, 1 cup of broth, and set Instant Pot to MANUAL HIGH PRESSURE for 30 minutes. Allow the Instant Pot to release naturally for 10 minutes.
  3. Remove 1 cup of juices from Instant Pot and whisk together with remaining cornstarch.  Add 1 cup of broth and mix until smooth. Return slurry back to Instant Pot.
  4. Set Instant Pot to Saute, add English peas, and simmer for 5 minutes, stirring occasionally.
bowl of beef stew and French bread

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