Crockpot Beef Stew Recipe

Introduction

This Crockpot Beef Stew is a comforting and hearty meal perfect for cozy evenings. Tender beef, fresh vegetables, and a rich broth slow-cooked to perfection make it a family favorite. With minimal prep, you can enjoy a warming dish that’s full of flavor.

Ingredients

• 2 tablespoons olive oil, divided
• 2 pounds boneless stewing beef cubes or chuck
• 1/2 medium onion, chopped
• 6 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and diced (bite-size pieces)
• 4 large carrots, peeled and cut into bite-size pieces
• 3 sticks celery, chopped
• 3 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• Pepper to taste
• 3 bay leaves
• 2 tablespoons cornstarch (optional)

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown half of the beef cubes on all sides, then transfer to a plate. Add the remaining oil and brown the second half, then transfer the browned beef along with any juices to your slow cooker.
2. Step 2: Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds more. Transfer the onion and garlic mixture to the slow cooker.
3. Step 3: Add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir well to combine.
4. Step 4: Gently place the bay leaves into the slow cooker. Cover and cook on low for 10 hours or until the beef is tender.
5. Step 5 (optional): If you prefer a thicker stew, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the stew and cook for an additional 10 minutes until thickened.

Tips & Variations

• For extra flavor, use homemade beef broth or add a splash of red wine with the broth.
• You can substitute parsnips or turnips for some of the potatoes for a different vegetable twist.
• To save time, trim and cube the beef ahead or buy pre-cut stew meat.
• If you want to skip browning, add the beef directly to the slow cooker, but searing enhances flavor.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this stew?

Yes, chuck roast or boneless short ribs work well for slow cooking and become tender over time. Avoid lean cuts that can dry out.

Is it necessary to brown the beef before cooking?

Browning adds depth of flavor and improves the stew’s overall taste, but if you’re short on time, you can skip this step and add the beef directly to the slow cooker.

Crockpot Beef Stew Recipe

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4.8 from 142 reviews

This hearty Crockpot Beef Stew is a comforting and flavorful dish perfect for cozy meals. Tender cubes of stewing beef are seared and slow-cooked with Yukon Gold potatoes, carrots, celery, onions, garlic, and rich beef broth, enhanced with tomato paste and Worcestershire sauce for depth. The slow cooking process ensures a melt-in-your-mouth texture and robust flavors, making it an easy and satisfying meal.

• Author: Jeannette
• 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 & Oil

• 2 tablespoons olive oil, divided
• 2 pounds boneless stewing beef cubes or chuck

Vegetables

• 1/2 medium onion, chopped
• 6 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled & diced (large bite-size pieces)
• 4 large carrots, peeled & cut into large bite-size pieces
• 3 sticks celery, chopped

Liquids & Seasonings

• 3 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• Pepper to taste
• 3 bay leaves

Thickener (Optional)

• 2 tablespoons cornstarch
• 2 tablespoons cold water (for slurry with cornstarch)

Instructions

1. Sear the beef: Add 1 tablespoon of olive oil to a skillet over medium-high heat. Brown half of the beef cubes on all sides. Transfer seared beef to a plate. Add remaining olive oil and repeat with the second batch of beef. Transfer all browned beef and any juices to the slow cooker.
2. Sauté aromatics: In the same skillet, add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook an additional 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
3. Add vegetables and liquids: Into the slow cooker, add diced Yukon Gold potatoes, carrots, chopped celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Stir thoroughly to combine all ingredients.
4. Include bay leaves and slow cook: Gently add the bay leaves to the slow cooker. Cover and cook on low heat for 10 hours, or until the beef is tender and flavors are well developed.
5. Thicken stew (optional): If a thicker consistency is desired, mix the cornstarch with cold water to create a slurry. Stir it into the stew and cook for about 10 more minutes until the stew thickens slightly.

Notes

• Use Yukon Gold potatoes as they hold their shape well during slow cooking.
• The tomato paste adds depth and richness to the stew; avoid substituting with fresh tomatoes for the best flavor.
• To ensure evenly cooked beef, sear in batches without crowding the pan.
• The cornstarch thickening step is optional based on preference for stew consistency.
• Remove bay leaves before serving to avoid unpleasant texture.

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