Crockpot Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	109%	97%
fat	5%	3%
aromatics	17%	23%
salt	1%	0%
thickener	2%	0%
vegetables and beans	88%	83%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds beef chuck roast (or stewing beef, cut into 1-inch chunks)
22 g	3 tablespoons all-purpose flour
6 g	1 teaspoon salt
1 g	1/2 teaspoon black pepper
1 g	1/2 teaspoon garlic powder
41 g	3 tablespoons olive oil (divided)
150 g	1 yellow onion (chopped)
960 g	4 cups beef broth (divided, or beef stock *see note)
450 g	3 cups diced potatoes (peeled*)
122 g	2 large carrots (cut into 1-inch pieces, about 2 cups)
120 g	3 ribs celery (cut into 1-inch pieces, about 1 cup)
	1 cup vegetable juice (such as V8)
16 g	1 tablespoon Worcestershire sauce
2 g	1 teaspoon dried rosemary (or 1 sprig fresh)
1 g	1/2 teaspoon dried thyme leaves (or 2 sprigs fresh thyme)
16 g	2 tablespoons cornstarch
30 g	2 tablespoons water
109 g	3/4 cup frozen peas
	salt and black pepper (to taste)

Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Some of the best beef stew & biscuits I’ve ever had. This is a comment from my neighbor who I gave leftovers to yesterday as I didn’t finish until 11 o’clock the night before so when you’re doing this, please buy the meat already cut and start early if you” — a cook, 5.0★

“This is the best beef stew recipe and the only one I use. I only change one thing, I use less rosemary. It's an overwhelming herb and I don't care for it. I use it, but less.” — a cook, 5.0★