Go Back
Crockpot Beef Stew

Crockpot Beef Stew

A hearty and comforting slow-cooked beef stew that delivers tender beef and perfectly cooked vegetables in a flavorful gravy, perfect for busy weekdays or chilly afternoons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Meat and broth
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 3 cups beef broth (low sodium preferred)
Vegetables
  • 1 lb Yukon Gold potatoes, chopped into chunks
  • 4 large carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
Flavorings
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
Thickening
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Garnish
  • Fresh parsley for garnish

Method
 

Preparation and Searing
  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat a large skillet over medium-high heat with a splash of oil.
  3. Sear the beef in batches until browned on all sides. This step is optional but highly recommended for added flavor.
  4. Chop your potatoes, carrots, onions, and celery into uniform pieces for even cooking.
Slow Cooking Process
  1. Place the browned beef and the chopped vegetables into the basin of your slow cooker.
  2. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, thyme, and rosemary.
  3. Pour this mixture over the meat and vegetables, toss in the bay leaves, and give everything a gentle stir.
  4. Cover the crockpot and cook on Low for 8 to 10 hours or on High for 4 to 5 hours until the beef is fork-tender.
Thickening and Serving
  1. About 30 minutes before serving, remove the lid and discard the bay leaves.
  2. Stir in the cornstarch slurry and turn the slow cooker to High if it was on Low.
  3. Let it cook for another 15 to 20 minutes until the sauce has thickened into a glossy gravy.
  4. Taste and adjust seasoning with more salt or pepper if needed before serving hot, garnished with fresh parsley.

Notes

For best results, always use chuck roast for its fat and collagen. Don't overcrowd the skillet while searing. Cut vegetables uniformly for even cooking. Consider adding a splash of red wine or Guinness for flavor variations.
QR Code linking back to recipe