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Crockpot Beef Stew

A hearty and comforting slow-cooked beef stew filled with tender beef, carrots, potatoes, and a rich broth that simmers all day for a delicious weeknight meal.
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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
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat (chuck, cut into 1–1½ inch pieces) Chuck is ideal for stews.
  • 4 cups beef broth Use low-sodium if you plan to adjust salt.
  • 4 carrots, sliced (about 3/4-inch thick)
  • 4 potatoes, diced (Yukon gold or russet) Cut into bite-sized pieces.
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce For a low-sodium diet, use reduced-sodium Worcestershire or omit.
  • 1 teaspoon dried thyme
  • Salt and pepper to taste Adjust at the end of cooking.
  • 1 bay leaf

Method
 

Preparation
  1. Trim any large pieces of fat from the stew meat and season lightly with salt and pepper.
  2. Place the beef, carrots, potatoes, onion, and garlic into the slow cooker.
  3. Stir the tomato paste into the beef broth until it’s mostly dissolved, then pour the broth into the slow cooker.
  4. Add the Worcestershire sauce, dried thyme, a bay leaf, and a bit more salt and pepper to taste. Stir everything once to combine.
Cooking
  1. Cover and cook on low for 6–8 hours, or until the beef is fork-tender and the potatoes are cooked through.
Finishing Touches
  1. Remove and discard the bay leaf. Taste and adjust seasoning.
  2. If you want a thicker broth, whisk 1–2 tablespoons cornstarch with cold water and stir into the stew; cook on high for 10–15 minutes until thickened.
Serving
  1. Ladle into bowls and serve warm.

Notes

Best enjoyed with crusty bread or biscuits. Can be served over egg noodles or mashed potatoes. Adjust salt near the end of cooking.