Crockpot Beef Stew brings together the ease of slow cooking with the depth of flavors that develop over time. This dish marries seared beef, potatoes, carrots, celery, garlic, and onions in a savory broth thickened just enough to cling to every bite. It’s perfect for cold nights or for those days when you want dinner waiting for you with minimal fuss. With just a short browning step up front and a long, low simmer in the slow cooker, this recipe gives you maximum flavor for minimal hands-on time. In this blog post, you’ll find a refined ingredient list, clear step‑by‑step instructions, helpful tips, variations, storage advice, and answers to common questions—all so your Crockpot Beef Stew becomes a go-to favorite in your kitchen.
Why You’ll Love This Recipe
- Set‑and‑forget convenience: After browning, it simmers in the crockpot for hours with virtually no attention needed.
- Rich, deep flavor: Searing the beef and sautéing aromatics help build layers of savory complexity.
- Flexible & forgiving: Use chuck, stewing beef, adjust vegetables, or thicken as desired.
- Crowd‑pleasing: Hearty enough for company, but simple enough for a family weeknight.
- One‑pot meal (sort of): Though you use a skillet briefly, most of the work happens inside one cooking vessel.
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds boneless beef, either stewing beef cubes or chuck (cut into bite‑size pieces)
- ½ medium onion, chopped
- 6 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled and diced into large, bite‑size chunks
- 4 large carrots, peeled and cut into large bite‑size pieces
- 3 stalks celery, chopped
- 3 cups beef broth (low sodium preferable)
- 1 (6‑ounce) can tomato paste (or half that, if using double‑concentrated paste from a tube)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt (adjust to taste)
- Freshly ground pepper, to taste
- 3 bay leaves
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (to dissolve cornstarch, if using)
Step‑by‑Step: How to Make Crockpot Beef Stew
- Brown the beef in batches
- Add 1 tablespoon olive oil to a heavy skillet over medium-high heat.
- Add half of the beef cubes, searing until browned on all sides (about 3–4 minutes per side). Transfer browned beef to a plate.
- Add the remaining oil and repeat with the second batch.
- Transfer all the seared beef, including any juices on the plate, into your slow cooker.
- Sauté onion and garlic
- In the same skillet, add the chopped onion. Cook for 3–4 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds (don’t let it scorch).
- Transfer this onion–garlic mixture into the slow cooker.
- Add the vegetables and liquids
- Into the crockpot, add potatoes, carrots, and celery.
- Pour in beef broth, tomato paste, Worcestershire sauce.
- Season with salt and pepper; stir/toss the ingredients to combine.
- Add bay leaves & cook
- Gently nestle in the 3 bay leaves into the mixture (don’t let them float on top).
- Cover and cook on Low for 10 hours, or until beef is fork-tender. (If you use chuck roast and cut into slightly larger chunks, it may cook a bit faster, but 10 hours ensures tenderness.)
- Optional thickening step
- If you prefer a thicker stew, dissolve 2 tablespoons cornstarch in 2 tablespoons cold water.
- Stir this slurry into the stew and cook (covered) for an additional ~10 minutes, or until the broth thickens to your liking.
- Remove and discard bay leaves before serving.
Helpful Tips
- Don’t crowd the skillet: Browning in batches ensures good caramelization and flavor.
- Deglaze the pan: After browning beef and sautéing aromatics, a splash of broth in the skillet helps lift browned bits into the stew.
- Cut uniformly: Make sure your potato, carrot, and celery pieces are similar in size so everything finishes cooking evenly.
- Low & slow wins: Cooking on “Low” yields more tender meat than “High” in most slow cookers.
- Taste before serving: Adjust salt, pepper, or even a dash of Worcestershire at the end.
- Don’t skip the bay leaves: They add a subtle aromatic depth.
- Thicken judiciously: Use cornstarch only if needed; some stews are perfectly saucy without thickening.
Substitutions And Variations
- Meat options: Use chuck roast cut into cubes instead of stewing beef. Or try mixing beef and lamb for added richness.
- Vegetables: Add parsnips, turnips, or pearl onions. For color variation, include sweet potatoes (though cooking times may differ).
- Thickening choice: Instead of cornstarch, use arrowroot (same method) or a roux (mix flour with fat ahead of time).
- Wine boost: Swap ½ cup of beef broth for red wine for added depth.
- Herbs & seasoning: Add thyme, rosemary, or a dash of smoked paprika for a twist.
- Spicy kick: Include a pinch of cayenne or red pepper flakes.
- Instant Pot version: Brown on “Sauté,” then pressure cook for 35–45 minutes, quick release, and thicken as needed.
- Stovetop version: Simmer covered over low heat for 2–3 hours, stirring occasionally, until meat is tender.
Storage Instructions
- Let the stew cool to room temperature (but don’t leave out longer than 2 hours).
- Transfer to an airtight container.
- Refrigerator: Keeps well for 3–4 days.
- Freezer: Freeze in portioned, freezer‑safe containers or heavy-duty freezer bags for up to 3 months.
- Reheating: Thaw in refrigerator overnight. Reheat gently on stovetop over low heat or microwave in intervals, stirring occasionally. If it thickened too much, add a splash of broth or water to loosen.
Nutritional Information
(Approximate per serving, assuming 6 servings)
- Calories: 380 kcal
- Carbohydrates: 27 g
- Protein: 38 g
- Fat: 13 g
• Saturated fat: 3 g
• Monounsaturated fat: 7 g
• Polyunsaturated fat: 1 g - Cholesterol: 94 mg
- Sodium: 1,215 mg
- Potassium: 1,370 mg
- Fiber: 4 g
- Sugar: 7 g
- Vitamin A: 7,242 IU
- Vitamin C: 26 mg
- Calcium: 81 mg
- Iron: 5 mg
Serving Suggestions
- Serve this stew with crusty bread, dinner rolls, or buttery biscuits to soak up the broth.
- A green side salad or sautéed greens (like spinach or kale) brighten the meal.
- Garnish with fresh chopped parsley or chives for a touch of color and freshness.
- For extra indulgence, a dollop of sour cream or a swirl of crème fraîche can soften the richness.
- Pair with a bold red wine (if desired) or a hearty ale.
Frequently Asked Questions About Crockpot Beef Stew
Can I skip the browning step and go straight to the slow cooker?
Yes—but browning adds flavor through the Maillard reaction (caramelization of meat), giving a deeper, more savory result. If you’re short on time, you can skip it, but the stew won’t develop as much complexity.
What if the meat is still tough after 10 hours?
Slow cookers can vary. If it isn’t tender, continue cooking another hour or two on low. Check liquid levels and add a bit more broth if needed. Also verify your slow cooker reaches full low‑heat temperature.
Can I thicken with flour instead of cornstarch?
Yes. Make a roux (equal parts fat and flour cooked together) or mix flour with water to a slurry, then stir into the stew near the end. Note: flour can cloud the broth slightly more than cornstarch.
Is it okay to double the recipe?
Yes, as long as your slow cooker has enough capacity (7‑quart or larger recommended). Just ensure there’s room for liquid circulation. You may need slightly more cooking time.
Can I use canned potatoes or frozen vegetables?
You can, but fresh cuts yield the best texture. Frozen vegetables may become mushy during the long cook. If using canned potatoes, add them later toward the end to prevent disintegration.
How do I adjust saltiness if broth is too salty?
Add more water or unsalted broth. A peeled, halved potato added during the last hour can absorb some excess salt (remove it before serving, or cut and eat it).
Can I make this in advance?
Yes, you can assemble all ingredients (except the cornstarch slurry) in the slow cooker insert, refrigerate overnight, and start cooking in the morning. Add the slurry later if needed.
Conclusion
Thank you for giving this Crockpot Beef Stew recipe a try! It’s one of my all‑time favorites for its warmth, ease, and hearty satisfaction. Once the beef turns tender and the vegetables meld with the savory broth, it feels like home in a bowl. I love coming home to dinner that’s already done, and this recipe gives you just that—effort minimal, flavor maximal. I hope it becomes a staple in your weekly rotation. Please enjoy every hearty spoonful, and may your kitchen always smell like comfort. Happy cooking.
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Crockpot Beef Stew Recipe
- Total Time: 10 hours 20 minutes
- Yield: 6 servings 1x
Description
Crockpot Beef Stew is a hearty, comforting slow-cooked meal filled with tender beef, vegetables, and rich savory broth. It’s perfect for chilly nights or make-ahead meals.
Ingredients
2 tbsp olive oil, divided
2 lbs boneless beef (stewing beef or chuck)
½ medium onion, chopped
6 garlic cloves, minced
1 lb Yukon Gold potatoes, peeled and diced
4 large carrots, peeled and chopped
3 celery stalks, chopped
3 cups beef broth
6 oz can tomato paste
1 tbsp Worcestershire sauce
1 tsp salt
Pepper to taste
3 bay leaves
2 tbsp cornstarch (optional)
2 tbsp cold water (for slurry)
Instructions
- Brown the beef in batches
- Add 1 tablespoon olive oil to a heavy skillet over medium-high heat.
- Add half of the beef cubes, searing until browned on all sides (about 3–4 minutes per side). Transfer browned beef to a plate.
- Add the remaining oil and repeat with the second batch.
- Transfer all the seared beef, including any juices on the plate, into your slow cooker.
- Sauté onion and garlic
- In the same skillet, add the chopped onion. Cook for 3–4 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds (don’t let it scorch).
- Transfer this onion–garlic mixture into the slow cooker.
- Add the vegetables and liquids
- Into the crockpot, add potatoes, carrots, and celery.
- Pour in beef broth, tomato paste, Worcestershire sauce.
- Season with salt and pepper; stir/toss the ingredients to combine.
- Add bay leaves & cook
- Gently nestle in the 3 bay leaves into the mixture (don’t let them float on top).
- Cover and cook on Low for 10 hours, or until beef is fork-tender. (If you use chuck roast and cut into slightly larger chunks, it may cook a bit faster, but 10 hours ensures tenderness.)
- Optional thickening step
- If you prefer a thicker stew, dissolve 2 tablespoons cornstarch in 2 tablespoons cold water.
- Stir this slurry into the stew and cook (covered) for an additional ~10 minutes, or until the broth thickens to your liking.
- Remove and discard bay leaves before serving.
Notes
Use chuck roast for more flavor. Tomato paste in tube? Use half the amount. Optional cornstarch gives a thicker stew.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main Course
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Carbohydrates: 27g
- Protein: 38g