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
Scale
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