Crockpot Beef Stew

Delicious slow cooker beef stew with tender meat and hearty vegetables

A rich and hearty beef stew that's perfect for cozy nights, cooked slowly in a crockpot for tender meat and flavorful vegetables.

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Prep Time 15

Cook Time 9

Total Time 9 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

Stew Ingredients

2 to 2.5 pounds stew meat (beef chunks) Chuck roast is preferred for tenderness.
3 to 4 pieces carrots, peeled and sliced Cut into larger pieces to prevent mushiness.
3 pieces potatoes, chopped (Yukon gold or russet) Cut into 1-inch chunks.
1 piece onion, diced
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste Optional, but recommended for flavor.
2 tablespoons Worcestershire sauce
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme Can substitute with Italian seasoning.
2 pieces bay leaves
2 tablespoons flour or cornstarch Mixed with a little water for thickening at the end.
to taste mushrooms, peas, or a splash of red wine Optional additions.

Method

Preparation

If you have 5 extra minutes, quickly brown the stew meat in a hot skillet with a little oil. This is optional but adds deeper flavor.
Add onions, carrots, potatoes, and garlic to the bottom of your crock pot.
Add the stew meat on top.
Whisk broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and bay leaves together, then pour it over everything.

Cooking

Cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours until the beef is fork tender.
To thicken, mix flour or cornstarch with a bit of cold water to make a smooth slurry. Stir it in during the last 20 to 30 minutes on HIGH until the stew looks glossy.

Notes

Flavor improves the next day. Add a splash of broth if the stew thickens too much after refrigerating. Serve with crusty bread, mashed potatoes, or a simple salad.