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Crockpot Beef Stew

  • Author: Avery
  • Total Time: 8 hours 15 minutes on LOW or 4 hours 15 minutes on HIGH
  • Yield: 6 servings 1x
  • Diet: Omnivore

Description

This Crockpot Beef Stew is everything you want in a cozy, homey meal: melt-in-your-mouth beef, tender vegetables, and a rich, savory gravy that slowly develops flavor as it simmers. With just a bit of upfront searing, your slow cooker does the rest, delivering a hearty, comforting dinner that’s perfect for busy days, cold nights, or easy Sunday suppers.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 4 carrots, sliced
  • 3 potatoes, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)

Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels, season generously with salt and pepper, and add to the hot pan.
  2. Sear the beef on all sides until well browned, about 5–7 minutes. Work in batches if needed to avoid overcrowding the pan. This browning step builds rich flavor for the stew.
  3. Transfer the browned beef to the crockpot, pouring in any juices from the skillet.
  4. Add the sliced carrots, diced potatoes, chopped onion, and minced garlic to the crockpot, spreading them evenly around the beef.
  5. In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and a pinch more salt and pepper. Pour this mixture over the beef and vegetables in the crockpot.
  6. Cover and cook on LOW for about 8 hours, or on HIGH for about 4 hours, until the beef is fork-tender and the vegetables are soft.
  7. If you prefer a thicker stew, whisk the cornstarch and water together in a small bowl to form a smooth slurry. Stir the slurry into the stew, cover, and cook on HIGH for an additional 20–30 minutes, or until the broth has thickened to your liking.
  8. Taste and adjust seasoning with additional salt and pepper, if needed. Serve hot, garnished with fresh herbs if desired.

Notes

  • For the best texture, cut the beef and potatoes into evenly sized pieces so everything cooks at the same rate.
  • Use low-sodium beef broth if you prefer more control over the salt level; you can always add more salt at the end.
  • The cornstarch slurry is optional—skip it if you like a brothier stew or add more if you prefer an extra-thick gravy.
  • This stew tastes even better the next day as the flavors continue to meld; it’s great for meal prep.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours on LOW or 4 hours on HIGH
  • Category: Soup, Stew, Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 780 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 95 mg

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

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Find it online: https://averyrecipes.com/crockpot-beef-stew/