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Crockpot Beef Stew Recipe

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4.1 from 11 reviews

This hearty Crockpot Beef Stew is a comforting and flavorful dish perfect for a cozy meal. Tender stewing beef is seared and slow-cooked with Yukon Gold potatoes, carrots, celery, and a rich blend of beef broth, tomato paste, and Worcestershire sauce, resulting in a deeply savory and satisfying stew that’s easy to prepare and perfect for feeding a family.

Ingredients

Beef and Vegetables

  • 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 & diced in large bite-size pieces)
  • 4 large carrots (peeled & cut into large bite-size pieces)
  • 3 sticks celery (chopped)

Liquids and Seasonings

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

Thickening (Optional)

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

Instructions

  1. Sear the Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown half of the beef cubes on all sides, then transfer them along with any juices to the slow cooker. Add the remaining olive oil to the skillet and brown the remaining beef cubes, then transfer them as well.
  2. Cook Onion and Garlic: In the same skillet, sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Transfer these aromatics to the slow cooker.
  3. Add Remaining Ingredients: To the slow cooker, add the diced potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Stir well to combine all the ingredients.
  4. Add Bay Leaves and Slow Cook: Gently nestle the bay leaves into the stew mixture. Cover and cook on low heat for 10 hours, or until the beef is tender and the flavors have melded.
  5. Thicken the Stew (Optional): If a thicker stew is desired, mix the cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the stew and continue cooking for another 10 minutes to thicken.

Notes

  • For best flavor, sear the beef in batches to avoid overcrowding the skillet, which helps develop a nice browned crust.
  • You can substitute chuck roast for stewing beef if desired.
  • If thicker gravy is preferred, use the cornstarch mixture as instructed or increase cooking time uncovered near the end.
  • This stew can be made ahead and tastes even better the next day after flavors have melded overnight.
  • Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months.

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