14 Classic Crockpot Beef Stew Recipes Made With Peas and Tender Vegetables

Crockpot beef stew makes a filling dinner on busy weeknights. This list has 14 recipes that all use peas along with other tender vegetables. Each one keeps the classic flavors but adds its own twist with different seasonings or extra ingredients. You can prep them in the morning and have a warm meal ready by evening. They work well for family meals or leftovers the next day.

Helpful Tips Before You Start

These tips help your crockpot beef stews cook evenly with tender vegetables and sweet peas.

Brown the Beef First

Sear the beef in a hot skillet before adding it to the crockpot. This step builds deeper flavor in the stew.

Cut Vegetables Evenly

Slice carrots, potatoes, and onions into similar sized pieces. Even cuts keep all the vegetables tender at the same time.

Add Peas Toward the End

Stir in frozen peas during the last 30 minutes of cooking. This keeps them bright and prevents them from turning mushy.

Use Low Heat for Tender Meat

Cook the stew on the low setting for 8 hours when possible. Slow cooking breaks down the beef without drying it out.

Hearty Red Wine Crockpot Beef Stew with Peas and Root Vegetables

This stew combines chunks of beef with sweet root vegetables in a rich red wine broth. The peas stirred in at the end bring color and a light freshness to the finished dish. It suits cold evenings when you want a filling meal that mostly cooks on its own.

The red wine gives the sauce depth while the slow cooking keeps the meat and vegetables soft. Serve it with crusty bread for soaking up the broth.

Hearty Red Wine Crockpot Beef Stew with Peas and Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup frozen peas
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides, then transfer the meat to the slow cooker.
• Add the carrots, parsnips, potatoes, onion, and garlic to the slow cooker.
• Pour the red wine and beef broth into the slow cooker. Stir in the tomato paste, thyme, and bay leaves. Season with salt and black pepper.
• Cover and cook on low for 7 to 8 hours until the beef and root vegetables are tender.
• Stir in the frozen peas during the last 15 minutes of cooking so they warm through but stay bright.

Notes

Add the peas only at the end so they keep their texture instead of turning mushy. If the broth seems thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Guinness Irish Crockpot Beef Stew with Peas and Potatoes

This stew brings the malty depth of Guinness to a classic crockpot beef dish. The beer blends with beef broth to create a rich base that keeps the meat tender and the vegetables soft after hours of slow cooking. It works well for busy weeknights or casual weekend meals when you want a filling bowl with minimal hands-on time.

The finished stew has chunks of beef, potatoes, and carrots in a thick gravy, with sweet green peas stirred in at the end for color and freshness.

Guinness Irish Crockpot Beef Stew with Peas and Potatoes

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 12 ounces Guinness stout
• 4 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 1 onion, diced
• 3 cups beef broth
• 2 tablespoons all-purpose flour
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 cup frozen peas
• Salt and black pepper to taste

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Add the cubed potatoes, sliced carrots, and diced onion on top of the beef.
• In a small bowl, whisk the flour with 1/2 cup of the beef broth until smooth, then pour the mixture into the slow cooker.
• Add the remaining beef broth, Guinness, bay leaves, and thyme.
• Season with salt and black pepper, then stir gently to combine.
• Cover and cook on low for 8 hours, until the beef is fork-tender.
• Stir in the frozen peas during the last 30 minutes of cooking.
• Remove the bay leaves before serving.

Notes

For a thicker gravy, mash a few potato cubes against the side of the pot before adding the peas. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Cutting Board, Knife

Mushroom Barley Crockpot Beef Stew with Peas and Carrots

This crockpot beef stew brings together tender chunks of beef, earthy mushrooms, and chewy barley for a filling meal that simmers all day. Carrots and peas add sweetness and color, making it a good choice for weeknight dinners or weekend lunches when you want something warm and low effort.

The barley thickens the broth naturally while the mushrooms give it a savory depth. Peas stirred in at the end stay bright and tender against the soft vegetables and beef.

Mushroom Barley Crockpot Beef Stew with Peas and Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 8 ounces mushrooms, sliced
• 1/2 cup pearl barley
• 1 cup frozen peas
• 4 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown on all sides for about 5 minutes. Transfer the beef to the slow cooker.
• Add the sliced mushrooms, chopped onion, minced garlic, sliced carrots, pearl barley, tomato paste, dried thyme, Worcestershire sauce, salt, and pepper to the slow cooker.
• Pour in the beef broth and stir everything to combine.
• Cover and cook on low for 7 to 8 hours until the beef is tender and the barley is soft.
• Stir in the frozen peas during the last 30 minutes of cooking. Let them heat through before serving.

Notes

Add a splash more broth if the stew thickens too much from the barley during cooking. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Italian Herb Crockpot Beef Stew with Peas and Zucchini

This crockpot beef stew combines chunks of beef with zucchini and sweet peas in a broth seasoned with Italian herbs and tomatoes. It offers a lighter take on classic stew while still feeling hearty and satisfying. The dish works well for weeknight dinners or weekend meal prep when you want minimal hands-on time.

The finished stew has tender beef, soft vegetables, and a savory herb flavor that pairs easily with bread or pasta on the side.

Italian Herb Crockpot Beef Stew with Peas and Zucchini

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds beef stew meat
• 2 zucchini, cut into chunks
• 1 cup frozen peas
• 1 large onion, diced
• 2 carrots, sliced
• 3 cups beef broth
• 2 tablespoons Italian herb seasoning
• 2 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• Salt and black pepper to taste

Instructions

 

• Add the beef stew meat to the slow cooker.
• Place the onion, carrots, zucchini, and garlic on top of the meat.
• Pour in the diced tomatoes and beef broth.
• Sprinkle the Italian herb seasoning, salt, and black pepper over everything.
• Stir gently to combine the ingredients.
• Cover and cook on low for 7 to 8 hours until the beef is tender.
• Stir in the frozen peas during the final 30 minutes of cooking.

Notes

Cut the zucchini into fairly large chunks so they hold their shape during the long cook time. Taste the broth before serving and add a little more Italian herb seasoning if you want stronger flavor. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board

Smoky Paprika Crockpot Beef Stew with Peas and Bell Peppers

This stew gets its depth from smoked paprika that coats the beef and vegetables during the long cook. Sweet bell peppers and peas add color and a light freshness that balances the rich broth. It works well on busy weekdays when you want a hands-off meal that still tastes like it simmered all day.

The finished dish has tender beef, soft potatoes and carrots, and bright vegetable pieces that hold their shape. It pairs easily with bread or rice for a filling dinner.

Smoky Paprika Crockpot Beef Stew with Peas and Bell Peppers

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1½ pounds beef stew meat, cut into 1-inch cubes
• 2 red bell peppers, chopped
• 1 cup frozen peas
• 1 large onion, diced
• 3 carrots, sliced
• 2 medium potatoes, cubed
• 2 tablespoons smoked paprika
• 4 cups beef broth
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Place the beef cubes, onion, garlic, carrots, potatoes, and bell peppers into the slow cooker.
• Sprinkle the smoked paprika, salt, and black pepper over the ingredients. Pour the beef broth on top and stir once to distribute the spices.
• Cover and cook on low for 8 hours until the beef is fork-tender.
• Stir in the frozen peas during the final 30 minutes of cooking so they warm through without becoming mushy.
• Taste and adjust salt or pepper if needed before serving.

Notes

Stir the peas in at the end to keep their bright color and slight pop. If the broth seems thin, mash a few potato cubes against the side of the pot before adding the peas. Leftovers reheat well the next day and the smoky flavor stays consistent.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Garlic Rosemary Crockpot Beef Stew with Peas and Butternut Squash

This garlic rosemary crockpot beef stew combines chunks of tender beef with sweet butternut squash and green peas in a savory broth. The rosemary and garlic give it a steady herbal flavor that pairs well with the natural sweetness of the squash. It suits cool evenings when you want a filling meal that mostly cooks on its own.

The vegetables stay soft without turning mushy, and the peas add a fresh pop at the end. Serve it with bread or over mashed potatoes for a complete dinner.

Garlic Rosemary Crockpot Beef Stew with Peas and Butternut Squash

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef stew meat
• 3 cloves garlic, minced
• 1 tablespoon dried rosemary
• 1 cup frozen peas
• 3 cups cubed butternut squash
• 4 cups beef broth
• 1 large onion, chopped
• 2 carrots, sliced
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Season the beef stew meat with salt and black pepper. Heat the olive oil in a skillet over medium heat and brown the beef on all sides. Add the minced garlic and dried rosemary during the last minute of browning.
• Transfer the beef mixture to the slow cooker. Add the chopped onion, sliced carrots, cubed butternut squash, and beef broth. Stir to combine.
• Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the vegetables are soft.
• Stir in the frozen peas during the last 15 minutes of cooking so they warm through without losing their color.
• Taste and adjust salt and pepper if needed before serving.

Notes

Add the peas only at the end to keep them bright and slightly firm. If the broth needs thickening, remove the lid for the last hour of cooking. Leftovers store well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Beef and Ale Crockpot Stew with Peas and Celery Root

This recipe pairs chunks of beef with the mild, slightly sweet taste of celery root in a broth flavored by ale. The peas go in near the end so they stay bright and tender. It suits a weeknight dinner or weekend meal when you want a hands-off stew that still tastes like it took more work.

The ale adds a rounded malt note that balances the vegetables without overpowering them. Celery root holds its shape during the long cook, giving the stew a pleasant texture alongside the beef and carrots.

Beef and Ale Crockpot Stew with Peas and Celery Root

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 1 medium celery root, peeled and cut into 1-inch cubes
• 2 carrots, sliced into 1/2-inch rounds
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 cup frozen peas
• 12 ounces ale
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

 

• Toss the beef pieces with the flour, salt, and pepper in a bowl until evenly coated.
• Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, then transfer it to the slow cooker.
• Add the celery root, carrots, onion, and garlic to the slow cooker.
• In a small bowl, whisk together the ale, beef broth, tomato paste, and thyme. Pour the mixture over the meat and vegetables.
• Cover and cook on low for 7 to 8 hours, until the beef is fork-tender.
• Stir in the frozen peas during the last 20 minutes of cooking so they heat through but keep their color and shape.

Notes

If the broth seems thin at the end, remove the lid for the final 30 minutes to let it reduce slightly. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Celery root can be swapped for parsnip if needed, but keep the peas frozen until the last step to preserve their texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife

Thyme Bay Crockpot Beef Stew with Peas and Parsnips

This stew brings together tender beef, sweet parsnips, and bright peas in a broth flavored with thyme and bay. The parsnips soften during the long cook and add a gentle sweetness that pairs well with the herbs. It works well for weeknight family meals or casual weekend gatherings when you want something warm and filling.

The finished dish has a savory, earthy taste with soft vegetables and chunks of beef that fall apart easily. Peas stirred in near the end keep their color and slight snap.

Thyme Bay Crockpot Beef Stew with Peas and Parsnips

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds beef stew meat
• 3 parsnips, peeled and cut into 1-inch pieces
• 2 carrots, sliced
• 1 large onion, chopped
• 4 cups beef broth
• 2 bay leaves
• 2 teaspoons dried thyme
• 1 cup frozen peas
• Salt and black pepper to taste

Instructions

 

• Place the beef stew meat, parsnips, carrots, and onion into the slow cooker.
• Pour the beef broth over the meat and vegetables.
• Add the bay leaves, dried thyme, salt, and black pepper.
• Stir gently to combine everything, then cover and cook on low for 7 to 8 hours until the beef is very tender.
• Stir in the frozen peas during the final 30 minutes of cooking so they heat through but stay bright.
• Remove the bay leaves before serving.

Notes

Add the peas only at the end so they do not turn dull or mushy. If the broth seems thin after cooking, mash a few pieces of parsnip against the side of the pot to help thicken it naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Vegetable Medley Crockpot Beef Stew with Peas and Sweet Potatoes

This vegetable medley crockpot beef stew combines chunks of beef with sweet potatoes, carrots, celery, and peas for a hearty meal that feels both familiar and fresh. It works well on cold evenings or when you need a hands-off dinner that still tastes like it took effort.

The sweet potatoes bring a gentle sweetness that pairs with the savory broth, while the peas add a touch of brightness at the end. The result is a thick stew with soft vegetables and fork-tender beef.

Vegetable Medley Crockpot Beef Stew with Peas and Sweet Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds beef stew meat
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 1 cup frozen peas
• 4 cups beef broth
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the beef stew meat, sweet potatoes, carrots, celery, onion, and garlic into the slow cooker.
• Add the thyme, Worcestershire sauce, salt, and black pepper.
• Pour the beef broth over the top and stir gently to combine everything.
• Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
• Stir in the frozen peas during the last 30 minutes of cooking so they warm through but keep their color.

Notes

Add the peas only at the end so they stay bright green instead of turning dull. If the stew seems too thin after cooking, mash a few sweet potato cubes against the side of the pot to help thicken the broth naturally. Leftovers reheat well on the stovetop with a splash of broth to loosen them.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Classic French-Style Crockpot Beef Stew with Peas and Pearl Onions

This stew brings the comfort of French countryside cooking straight to your slow cooker. Beef simmers slowly with sweet pearl onions and tender vegetables, while peas added near the end keep their bright color and snap. It works well on busy weeknights or lazy weekends when you want a complete meal with minimal effort.

The result is a rich broth flavored with wine and thyme, balanced by the natural sweetness of the onions and vegetables. Serve it in bowls with thick slices of bread for dipping.

Classic French-Style Crockpot Beef Stew with Peas and Pearl Onions

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board
• Knife

Ingredients

  

• 1½ pounds beef chuck, cut into 1-inch cubes
• 2 cups beef broth
• ½ cup red wine
• 1 cup pearl onions, peeled
• 3 carrots, sliced into rounds
• 2 medium potatoes, cut into 1-inch pieces
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Heat a large skillet over medium-high heat and brown the beef cubes in batches until all sides are seared. Transfer the beef to the slow cooker.
• Add the pearl onions, carrots, potatoes, tomato paste, thyme sprigs, bay leaves, salt, and black pepper to the slow cooker.
• Pour in the beef broth and red wine, then stir gently to combine everything.
• Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the vegetables are soft.
• Remove the thyme sprigs and bay leaves. Stir in the frozen peas and cook for 10 more minutes on low until the peas are heated through.

Notes

Add the peas only at the end so they stay plump and green instead of turning dull. If the broth needs more body after cooking, remove the lid for the last 30 minutes. Leftovers reheat well the next day and taste even better once the flavors settle.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife

Smoky Bacon Crockpot Beef Stew with Peas and Green Beans

This stew brings together smoky bacon and tender beef with a mix of peas and green beans for a hearty meal. It works well on busy weeknights when you want something warming that mostly cooks on its own. The flavor leans smoky and savory, while the vegetables stay soft without turning mushy.

Smoky Bacon Crockpot Beef Stew with Peas and Green Beans

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat
• 6 slices bacon, chopped
• 1 onion, diced
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
• Add the beef stew meat to the same skillet and brown it on all sides. Transfer the meat to the slow cooker.
• Place the diced onion, sliced carrots, cubed potatoes, and green beans into the slow cooker with the beef.
• Stir in the beef broth, minced garlic, smoked paprika, salt, and black pepper. Add the cooked bacon on top.
• Cover and cook on low for 7 to 8 hours until the beef is tender and the vegetables are soft.
• Stir in the frozen peas during the last 30 minutes of cooking so they heat through without losing their color.

Notes

Cook the bacon first to render the fat for extra smoky flavor in the broth. Add the peas at the end to keep them bright and slightly firm against the softer vegetables. Leftovers store well in the fridge for three days and reheat easily on the stovetop with a splash of broth if needed.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet

Lemon Herb Crockpot Beef Stew with Peas and Leeks

This lemon herb crockpot beef stew brings bright citrus and fresh herbs to a classic slow-cooked meal. The mild sweetness of leeks pairs with tender beef and bright peas for a lighter take on beef stew that still feels hearty. It works well for weeknight dinners when you want something warm but not heavy.

The finished stew has soft vegetables and fork-tender beef in a light, fragrant broth. Lemon keeps the flavors fresh while thyme and rosemary add depth without overpowering the dish.

Lemon Herb Crockpot Beef Stew with Peas and Leeks

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cubed
• 2 leeks, cleaned and sliced
• 1 cup frozen peas
• 3 carrots, peeled and sliced
• 2 medium potatoes, cubed
• 4 cups beef broth
• Juice and zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the cubed beef stew meat in the bottom of the slow cooker.
• Add the sliced leeks, carrots, and potatoes on top of the beef.
• Pour in the beef broth, then stir in the lemon zest, thyme, rosemary, salt, and black pepper.
• Cover and cook on low for 7 to 8 hours until the beef is tender and the vegetables are soft.
• Stir in the frozen peas during the last 30 minutes of cooking so they stay bright and tender.
• Turn off the heat and stir in the lemon juice and chopped parsley just before serving.

Notes

Add the peas only at the end to keep them from turning mushy. If the broth needs more body after cooking, mash a few potato pieces against the side of the pot before adding the lemon juice. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Beef and Stout Crockpot Stew with Peas and Turnips

This crockpot beef stew brings together tender chunks of beef, earthy turnips, and sweet peas in a rich stout broth. The dark beer adds a deep, slightly malty flavor that pairs well with the vegetables for a filling meal on chilly evenings.

The slow cooking process makes the beef and turnips soft without turning mushy, while the peas stay bright when stirred in near the end. It works well for weeknight dinners or weekend prep when you want something hearty with minimal hands-on time.

Beef and Stout Crockpot Stew with Peas and Turnips

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Cutting Board

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 12 ounces stout beer
• 2 turnips, peeled and diced
• 1 cup frozen peas
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Season the beef cubes with salt and pepper, then toss them with the flour until lightly coated.
• Heat a skillet over medium heat and brown the beef in batches until all sides are seared. Transfer the beef to the slow cooker.
• Add the onion, garlic, turnips, carrots, and potatoes to the slow cooker.
• Stir in the tomato paste, thyme, and beef broth until everything is combined.
• Pour the stout beer over the mixture and stir gently.
• Cover and cook on low for 7 to 8 hours until the beef and vegetables are fork-tender.
• Stir in the frozen peas during the final 15 minutes of cooking.
• Taste and adjust salt and pepper if needed, then sprinkle with fresh parsley before serving.

Notes

Add the peas only at the end so they keep their color and slight snap. If the stew seems thin after cooking, mix a teaspoon of flour with a splash of broth and stir it in during the last 30 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board

Savory Onion Crockpot Beef Stew with Peas and Carrots

This savory onion crockpot beef stew combines slow-cooked beef with plenty of onions for deep flavor, plus carrots and potatoes that turn tender in the pot. Frozen peas stirred in near the end keep their bright color and slight sweetness against the rich broth.

It suits cold evenings when you want a filling meal with minimal hands-on time. The onions give the stew a mellow, almost sweet base that pairs well with the simple vegetables.

Savory Onion Crockpot Beef Stew with Peas and Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 3 large onions, thinly sliced
• 4 medium carrots, sliced into rounds
• 3 medium potatoes, cubed
• 1 cup frozen peas
• 4 cups beef broth
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil

Instructions

 

• Heat the vegetable oil in a large skillet over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes, then transfer the meat to the slow cooker.
• Add the sliced onions, carrots, potatoes, minced garlic, tomato paste, thyme, bay leaves, salt, and pepper to the slow cooker. Sprinkle the flour over everything and stir to coat.
• Pour in the beef broth and stir until the flour dissolves into the liquid.
• Cover and cook on low for 8 hours, until the beef is fork-tender and the vegetables are soft.
• Stir in the frozen peas during the final 30 minutes of cooking so they warm through without losing their texture. Remove the bay leaves before serving.

Notes

Slice the onions evenly so they soften into the broth without turning stringy. If the stew seems thin at the end, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet