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Crockpot Beef Stew

A comforting, easy-to-make beef stew that cooks in the slow cooker, featuring tender chunks of beef, potatoes, carrots, and a rich broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 pounds beef chuck, cut into 1-inch cubes Can use beef stew meat.
  • 4 cups beef broth Substitute low-sodium or add 1/2 cup red wine for depth.
  • 4 pieces carrots, sliced Can use baby carrots if short on time.
  • 4 pieces potatoes, diced Yukon Gold or russet; sweet potatoes also work.
  • 1 piece onion, diced Use yellow or sweet onion.
  • 4 cloves garlic, minced Or substitute with 1½ teaspoons garlic powder.
  • 2 tablespoons tomato paste Adds umami; canned crushed tomatoes can replace for a looser stew.
  • 1 tablespoon Worcestershire sauce Soy sauce + a splash of vinegar in a pinch.
  • 1 teaspoon dried thyme Or 1 tablespoon fresh.
  • 1 teaspoon dried rosemary Crush if using whole; or use fresh sprigs.
  • Salt and pepper to taste
  • 2 tablespoons olive oil Or neutral oil like canola.

Method
 

Preparation
  1. Pat the beef cubes dry and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side until a nice crust forms. Transfer browned beef to the crockpot.
  3. Add the sliced carrots, diced potatoes, diced onion, and minced garlic to the crockpot. Stir gently to combine with the beef.
  4. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and additional salt and pepper. Blend until the tomato paste is dissolved.
  5. Pour the broth mixture over the ingredients in the crockpot, ensuring the liquid covers most of the solids.
Cooking
  1. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. The beef should be fork-tender and the vegetables soft.
  2. Taste and adjust seasoning. For a thicker gravy, whisk 1–2 tablespoons cornstarch with cold water and stir into the stew; cook on HIGH for 10–15 minutes until thickened.
  3. Serve hot with your chosen sides and a sprinkling of fresh parsley if desired.

Notes

For gluten-free options, ensure Worcestershire sauce is GF or substitute with tamari. Add delicate veggies like peas or chopped green beans in the last 20–30 minutes of cooking. Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.