Crockpot peppercorn beef stew is the perfect combination of an easy and delicious meal. Melt-in-your-mouth beef combined with the gentle sharpness of peppercorns.
Stews are perfect for the gloomy and cold winter months, and this crockpot peppercorn version is delicious and very convenient. It cooks while you go about your day. The only catch is being able to add the potatoes halfway through the cooking process.
With a few small twists on a traditional stew, we have created an excellent alternative to our Easy Dutch Oven Beef Stew. Both are equally delectable, equally easy yet different.
We gave this stew a bit of a punch with some steak spice and peppercorns. Don’t worry, the sharpness is gentle and the perfect combination of comfort and flavour.
Preparing Slow Cooker Peppercorn Beef Stew
Ingredients
Fresh Ingredients
Stewing Beef: Chuck is the most common cut of beef used for stewing. It’s part of the neck, shoulder and upper arm. You want the meat to have some marbling to give the meat that perfect tender softness once stewed.
Onion: Onion is a very common vegetable that is used both raw and cooked in food preparation. It has a sharp flavour raw that often sweetens once cooked. There are many varieties of onions, some that are milder than others. We use the common onion or yellow onion in this recipe.
Celery: Onion is a very common vegetable that is used both raw and cooked in food preparation. It has a sharp flavour raw that often sweetens once cooked. There are many varieties of onions, some that are milder than others. We use the common onion or yellow onion in this recipe.
Carrots: This root vegetable is slightly sweet, bright and filled with vitamin A and fibre. Baby-cut carrots are just smaller pieces cut from a larger carrot.
Button mushrooms: Its definitely an optional ingredient that adds more texture than flavour to this dish. Though is does contribute a bit of an earthy flavour given the quantity its not a critical component of this sausage and vegetable tomato stew.
Yellow potatoes:Â I use yellow flesh potatoes in this recipe as they end up blending in very nicely with the rest of the vegetables in this stew. This is very much based on personal preference so feel free to use white flesh potatoes instead if that is what you have on hand.
Pantry
Flour: The flour is just for coating the beef to seal in a bit of the juices. It’s not a necessary ingredient.
Steak spice:Â I use Montreal steak spice for this recipe. Montreal steak spice gets its name because it is used to make Montreal smoked meat. It is a spice mix or seasoning made up of many spices including salt, dehydrated garlic and onion mustard seed, black pepper, and red pepper.Â
Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
Beef stock: The beef stock carries a lot of flavour. Before putting it in the soup have a taste to test out how salty it is. You don’t want to add salt if you don’t need it. If you find the stock salty enough for you, skip the ½ tsp of salt that we call for near the end of the cooking process.
Peppercorns: Peppercorns are actually berries of a vine called Piper Nigrum. The berries grow in clusters that after harvesting are dried and used as a spice. It has a strong and sharp flavour and should not be used liberally, particularly when ground. Ground pepper is one of the most common spices, along with salt.
Worcestershire sauce: This sauce is a complex mix of flavours that turn into a deep pungent and deep condiment. It’s made up of ingredients that include soy, anchovy, malt vinegar, chillies, and tamarind, among others.
Herbs
Bay leaves: Bay leaves are the leaves of the bay laurel tree. Bay leaves are often added to dishes whole and removed after cooking, before serving. When used in their dry form they don’t soften during the cooking process so are not pleasant to eat.
Dried thyme: Made from fresh thyme, this herb has an amazing flavour that goes so well with most meats and veggies. It is part of the mint family and is a small bush, with branches that are covered in small leaves. These leaves are picked and dried to make dried thyme.
How to Make Crockpot Peppercorn Beef Stew
As always start by getting all of you ingredients, except the potatoes, ready. Once you have everything handy it all comes together very quickly. Get your chopping knife and let’s begin.
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Step 1: Chop the veggies
As you know, normally we like to take care of our chopping during the cooking process. This time however we are going to prep everything in advance. This is typical with crockpot dishes since everything goes into the pot at once. Almost…
Start by washing and slicing the celery. Next, peel and dice the carrot and onion. And lastly, wash and cut the mushrooms in half or slice them if you prefer.
Step 2: Prep the stewing beef
Now get the beef ready. Make sure the cubes of meat are relatively similar in size by cutting larger pieces in half. Next, coat the meat in flour and the steak spice.
If you are using an Instant Pot Duo Crisp, turn on the sauté setting. If not, use a large pan to heat up some oil. Once the oil is hot, add the meat to brown it on all sides. Add the meat to the slow cooker or turn on the slow cooking function on the Instant Pot Duo Crisp.
Step 3: Set it and forget it
Now add all the veggies, except the potatoes, to the slow cooker, along with the peppercorns, bay leaves, thyme, Worcestershire sauce and beef stock.
Stir everything to combine. Place the lid on the crockpot and cook on low for 8 hours or on high for 6 hours.
Step 4: Add the Potatoes
Close to the halfway mark, after 3 or 4 hours, peel and dice the potatoes and add them to the slow cooker. Cover the lid again and continue to cook for the remaining time.
Step 5: Thicken the Stew
When there are about 35 minutes left, make the slurry by combining water or stock with flour and whisking together until smooth. You can also use the liquid from the stew instead if you want it a bit thicker.
Pour the slurry into the crockpot whisking vigorously to prevent lumps from forming. Close the lid once again and cook for another 30 minutes to thicken.
Substitutions
You can use any vegetables that you like in this stew just keep in mind their cooking time. Hard root vegetables like celery root or parsnips can cook for a long time like carrots. Veggies like peppers or zucchini will cook quickly and need about half the time.Â
Serving Crockpot Peppercorn Beef Stew
Serve this crockpot beef stew in bowls or deep plates with a side of freshly baked bread. Though technically this stew has everything you need in a dish, a piece of freshly baked makes any dish that much more perfect.
 
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Frequently Asked Questions
How long do you cook stew in the slow cooker/crock pot?
You can cook the stew for 8 hours on low or 6 hours on high. Stewing beef needs lots of time to become tender.Â
When do I add potatoes to a crockpot?
Potatoes can be overcooked in a crockpot just like they can on the stovetop. They need no more than 4 hours to cook on low or 3 hours on high provided that you are not using an acidic liquid like tomatoes.Â
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.Â
Are you looking for delicious sides? Check out our recipes:
Crockpot Peppercorn Beef Stew Recipe
Equipment
- Knife
Ingredients
- 1 lb stewing Beef
- 2 tbsp flour
- 2 tbsp steak spice
- 1 tbsp olive oil
- 120 g onion (approx 1/2 large onion)
- 1 celery stalk
- 185 g carrots (2 small or 1 large carrot)
- 227 g button mushrooms (1 small package)
- 454 g potatoes (2 large potatoes)
- 425 ml beef stock
- 12-15 whole peppercorns
- 1 tbsp Worcestershire sauce
- 3 dry bay leaves
- 1 tsp dried thyme
Slurry:
- â…“ cup water
- 3 tbsp flour
Instructions
- Wash and slice the celery. Peel and dice the carrot and onion. Wash and cut the mushrooms in half.120 g onion, 1 celery stalk, 185 g carrots, 227 g button mushrooms
- Make sure the cubes of meat are relatively similar in size by cutting larger pieces in half. Next, coat the meat in flour and the steak spice.1 lb stewing Beef, 2 tbsp steak spice, 2 tbsp flour
- If you are using an Instant Pot Duo Crisp, turn on the Sauté setting. If not, use a large pan. Heat up the oil in the Instant Pot or pan. Once hot add the meat to brown it on all sides. Add the meat to the slow cooker once done.1 tbsp olive oil
- Now add all the veggies, except the potatoes, to the slow cooker, along with the peppercorns, bay leaves, thyme, Worcestershire sauce and stock. Stir to combine everything.1 lb stewing Beef, 120 g onion, 1 celery stalk, 185 g carrots, 227 g button mushrooms, 425 ml beef stock, 12-15 whole peppercorns, 1 tbsp Worcestershire sauce, 3 dry bay leaves, 1 tsp dried thyme
- Cook on low for 8 hours or for 6 hours on high.
- Close to the halfway mark, peel and dice the potatoes and add them to the slow cooker. Cover and continue to cook.454 g potatoes
- When there are about 35 minutes left, make the slurry by combining water or stock with flour and whisking together until smooth. You can also use the liquid from the stew instead if you want it a bit thicker.1/3 cup water, 3 tbsp flour
- Pour the slurry into the crockpot whisking vigorously to prevent lumps from forming. Close the lid once again and cook for another 30 minutes to thicken.
- Serve in bowls with your favourite bread, ideally with butter.
