Print

Crockpot Beef Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

This hearty Crockpot Beef Stew is a comforting and flavorful dish perfect for any chilly day. Tender chunks of seared stewing beef are slow-cooked with Yukon Gold potatoes, carrots, celery, and a savory blend of beef broth, tomato paste, and Worcestershire sauce. The long, slow cooking process ensures melt-in-your-mouth beef and rich, well-developed flavors, making it an effortless and satisfying meal for the whole 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 into 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 Agent (Optional)

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

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 to a plate. Add the remaining olive oil and brown the second half similarly. Transfer all the seared beef and any juices to the slow cooker.
  2. Sauté Onion and Garlic: In the same skillet, cook the chopped onion for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
  3. Add Vegetables and Liquids: To the slow cooker, add diced potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Mix everything thoroughly to combine.
  4. Add Bay Leaves and Slow Cook: Gently place the bay leaves into the stew. Cover and cook on low heat for 10 hours or until the beef is tender and flavors are well developed.
  5. Optional Thickening: If a thicker stew is desired, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew and cook on high for an additional 10 minutes until thickened.

Notes

  • Seared beef adds depth of flavor to the stew by creating a rich caramelized crust.
  • You can substitute chuck steak for stewing beef if preferred.
  • Letting the stew cook low and slow ensures tender meat and well-developed flavors.
  • The cornstarch slurry step is optional and only needed if you prefer a thicker stew consistency.
  • Adjust salt and pepper to taste toward the end of cooking.

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