Crockpot Beef Stew Recipe

Introduction

This Crockpot Beef Stew is a comforting and hearty meal perfect for chilly days. Slow-cooked to tender perfection, the rich flavors meld beautifully with potatoes, carrots, and savory broth. It’s an easy, hands-off recipe that makes weeknight dinners a breeze.

Ingredients

• 2 pounds boneless stewing beef cubes
• 1 pound Yukon Gold potatoes
• 4 large carrots
• 3 sticks celery
• 3 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• 6 cloves garlic
• 1/2 medium onion
• Salt and pepper to taste
• Bay leaves

Instructions

1. Step 1: Sear the beef cubes in a skillet with olive oil over medium-high heat until browned on all sides. Then transfer the beef to the slow cooker.
2. Step 2: In the same skillet, sauté the chopped onion until softened, about 3-4 minutes, then add the minced garlic and cook for another minute.
3. Step 3: Combine the seared beef, sautéed onions and garlic, chopped potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, pepper, and bay leaves in the slow cooker. Stir well to mix all ingredients.
4. Step 4: Cover and cook on low for 10 hours, or until the beef is fork-tender and the vegetables are cooked through.
5. Step 5: If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the stew and cook on high for an additional 10 minutes.

Tips & Variations

• For extra flavor, add a splash of red wine when sautéing the onions and garlic.
• Feel free to swap Yukon Gold potatoes for red or russet potatoes.
• Add fresh herbs like thyme or rosemary along with bay leaves for a fragrant touch.
• Use frozen mixed vegetables in place of fresh for convenience.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or other braising cuts work well because they become tender during slow cooking.

How do I make the stew thicker without cornstarch?

You can mash some of the potatoes in the stew or cook it uncovered for the last 30 minutes to reduce excess liquid.

Crockpot Beef Stew Recipe

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4.5 from 92 reviews

This hearty Crockpot Beef Stew is a comforting and flavorful dish featuring tender stewing beef, Yukon Gold potatoes, carrots, and celery simmered slowly in a savory beef broth with tomato paste and aromatic seasonings. Perfect for a cozy meal, this stew requires minimal prep and yields rich, melt-in-your-mouth results after hours of slow cooking.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 hours
• Total Time: 10 hours 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 2 pounds boneless stewing beef cubes
• 1 pound Yukon Gold potatoes, peeled and chopped
• 4 large carrots, peeled and sliced
• 3 sticks celery, sliced
• 1/2 medium onion, chopped
• 6 cloves garlic, minced

Liquids and Seasonings

• 3 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Bay leaves (2-3 leaves)
• Olive oil for searing beef
• 1 tablespoon cornstarch (for thickening)
• 2 tablespoons water (for thickening slurry)

Instructions

1. Sear the beef: Heat olive oil in a skillet over medium-high heat. Add the stewing beef cubes and sear them until browned on all sides to develop flavor. Once browned, transfer the beef to the slow cooker.
2. Sauté aromatics: In the same skillet, add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
3. Combine ingredients in slow cooker: Add the sautéed onions and garlic to the slow cooker along with potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, pepper, and bay leaves. Stir all ingredients well to combine.
4. Cook low and slow: Cover the slow cooker and cook on low heat setting for 10 hours, or until the beef is tender and the vegetables are cooked through.
5. Thicken the stew: About 10 minutes before serving, mix cornstarch with water to form a slurry. Stir this mixture into the slow cooker and cook for an additional 10 minutes uncovered to thicken the stew. Remove bay leaves before serving.

Notes

• For richer flavor, use bone broth or homemade beef broth instead of store-bought.
• You can add other root vegetables like parsnips or turnips for variety.
• If you prefer a thicker stew, increase the cornstarch slurry amount or simmer uncovered longer.
• Brown the beef well to develop a deeper flavor base for the stew.
• Serve with crusty bread or over mashed potatoes for a complete meal.

Keywords: beef stew, crockpot stew, slow cooker beef stew, hearty beef recipe, comfort food, easy dinner