A rich and hearty crockpot beef stew made with tender beef, vegetables, and a deeply savory gravy, slow-cooked for maximum comfort and flavor.

2½ pounds beef stew meat, cut into bite-sized pieces

3 tablespoons vegetable oil

1 large onion, chopped

5 large carrots, peeled and sliced

4 large potatoes, peeled and cut into chunks

2 cups frozen peas

4 cloves garlic, minced

⅓ cup all-purpose flour

4 cups beef broth

1 tablespoon concentrated beef bouillon

⅓ cup tomato paste

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

2 large bay leaves

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons cornstarch mixed with 3 tablespoons cold water (optional)

Fresh parsley, optional for garnish

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Heat vegetable oil in a large skillet over medium-high heat and brown the beef in batches until well seared.
Transfer the browned beef to the slow cooker.
In the same skillet, sauté the chopped onion and garlic until softened and fragrant.
Sprinkle in the flour and cook for about 1 minute, stirring constantly.
Slowly whisk in the beef broth until smooth, then stir in the bouillon, tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and black pepper.
Pour the mixture over the beef in the slow cooker.
Add carrots and potatoes, gently stir, cover, and cook on low for 8 hours.
Near the end of cooking, stir in the frozen peas.
If thicker stew is desired, add the cornstarch slurry and cook an additional 20–30 minutes.
Remove bay leaves, garnish with parsley if desired, and serve.

Browning the beef adds depth of flavor but can be skipped if short on time.

Chuck roast or stew meat works best for tenderness.

Add peas at the end to keep them from becoming mushy.

The stew tastes even better the next day.