Crock Pot Pepper Beef Stew


  • 1 lb Stew Beef
  • 1/2 teaspoon salt
  • 1/2 tablespoon pepper
  • 4 Yukon Gold potatoes
  • 3 carrots
  • 1 medium onion
  • 2 cloves of garlic
  • About 10 sprigs of thyme
  • 1 sprig of rosemary
  • 1 bay leaf
  • 1 tablespoon soy sauce
  • 2 32 oz boxes of beef stock
  • 2 tablespoons cornstarch
  • 1 cup frozen peas
  • Chopped parsley for garnish (optional)


  1. Lay your beef out in an even layer and sprinkle on 1/2 teaspoon salt and 1/2 tablespoon pepper
  2. Rub the seasonings into the meat so it evenly coats all the pieces
  3. Add the beef into the Crock Pot
  4. Peel your potatoes and carrots and dice them into approximately 1 inch chunks
  5. Chop your onions into about 1 inch chunks
  6. Add the veggies into the Crock Pot
  7. Add the thyme, rosemary, bay leaf, and soy sauce into the Crock Pot
  8. Pour in the beef stock over everything
  9. Cook on low for 6 hours
  10. When the 6 hours are up, stir together 2 tablespoons of cornstarch and 3 tablespoons of water
  11. Stir this mixture into your stew, turn the Crock Pot up to high, and cook for another 10 minutes
  12. Turn your crock pot off, and remove the thyme, rosemary, and bay leaf
  13. Add your frozen peas and stir them into the soup – they will thaw very quickly
  14. Stir in 2 teaspoons of salt and season with extra pepper to taste (I added somewhere between 1/4 to 1/2 teaspoon, but this will vary depending on how peppery you want the stew to be)
  15. Garnish with chopped parsley (optional)