Crockpot Beef Stew Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 hrs
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Total Time
10 hrs 20 mins
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Servings
6
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Calories
380 kcal
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Course
Main Course
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Cuisine
American
Crockpot Beef Stew Recipe
Description
The Crockpot Beef Stew Recipe features boneless cubed beef seared to develop a browned exterior before simmering in a slow cooker with vegetables like potatoes, carrots, celery, onion, and garlic. The addition of beef broth, tomato paste, Worcestershire sauce, and bay leaves builds a complex flavor base enhanced by slow cooking over 10 hours on low, which tenderizes the beef thoroughly. An optional cornstarch slurry can be added at the end to thicken the broth to a richer stew consistency.
The resulting stew is hearty and layered, characterized by tender beef and large chunks of vegetables that retain their shape. Browning the meat beforehand adds depth, while the mix of fresh and canned ingredients balances freshness and savoriness. The slow cooker method simplifies the process by combining all ingredients early.
This stew can be served on its own or paired with bread for dipping. It is suitable for meal-prep and leftovers, as its flavors develop further with time. The recipe notes suggest preferring a long slow cook time to ensure beef tenderness, especially with stewing cuts, and provide guidance for substitutions with chuck. The recipe also references an Instant Pot alternative and related stovetop versions for different cooking methods.
Ingredients
- 2 tablespoons olive oil divided
- 2 pounds stewing beef or chuck, boneless cubes
- 1/2 onion chopped, medium
- 6 cloves garlic minced
- 1 pound potato peeled & diced (fairly large bite-size pieces, Yukon gold variety
- 4 carrot peeled & cut into fairly large bite-size pieces, large
- 3 celery chopped, sticks
- 3 cups beef broth
- 1 (6 ounce) can tomato paste see note
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- black pepper to taste
- 3 bay leaf
- 2 tablespoons cornstarch optional
Instructions
- Add 1 tablespoon of the olive oil to a skillet and sear half the beef cubes (brown them on all sides) over medium-high heat. Transfer to a plate and then add the remaining oil to the skillet and brown the second batch. Once all the beef is seared, transfer it (and any juices on the plate) to your slow cooker.
- Add the onion to the skillet and cook for 3-4 minutes, then stir in the garlic and cook for 30 seconds. Transfer the skillet contents to the Crockpot.
- Add the remaining ingredients (except for the bay leaves and cornstarch) to your slow cooker. Stir/toss well.
- Gently add the bay leaves in. Cook on low for 10 hours or until the beef is tender.
- Optional: to give the stew a thicker consistency, mix the cornstarch with 2 tablespoons of cold water, stir it into the stew, and then cook until it's thickened up a bit (give it 10 minutes or so).
Notes
- For best tenderness, cook the stew on low for 10 hours rather than a shorter high setting.
- If using double concentrated tomato paste (like tube paste), reduce the amount by half.
- Stewing beef benefits from slow cooking; chuck may need slightly less time.
- The optional cornstarch thickens the stew—mix with cold water before stirring it in at the end.
- This recipe can also be made in an Instant Pot or on the stovetop if preferred.
- This version is an updated tweak from the original 2018 recipe to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 1215mg | 51% |
| Potassium | 1370mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 7242IU | 145% |
| Vitamin C | 26mg | 29% |
| Calcium | 81mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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