If you’re searching for a hearty, comforting meal that feels like a warm hug on a chilly day, this Crockpot Beef Stew Recipe is an absolute must-try. Slow-cooked to tender perfection with a bouquet of fresh vegetables and rich, savory flavors, this stew comes together with minimal fuss but delivers maximum satisfaction. Each bite is a delicious blend of tender beef, creamy potatoes, and sweet carrots, all infused with a luscious tomato and Worcestershire sauce base that makes this stew a beloved classic in any kitchen.
Ingredients You’ll Need
These ingredients are simple, wholesome, and essential for creating the perfect balance of taste, texture, and color in the Crockpot Beef Stew Recipe. Each component plays a unique role, from the tender beef cubes providing depth and protein, to the fresh vegetables adding vibrant color and natural sweetness.
- 2 tablespoons olive oil (divided): Helps sear the beef for rich flavor and prevents sticking during cooking.
- 2 pounds boneless stewing beef cubes (or chuck): The hearty base of the stew, becoming melt-in-your-mouth tender after slow cooking.
- 1/2 medium onion (chopped): Adds sweetness and aromatic depth.
- 6 cloves garlic (minced): Infuses warmth and a subtle kick.
- 1 pound Yukon Gold potatoes (peeled & diced): Creamy texture that holds shape well during long cooking.
- 4 large carrots (peeled & cut into bite-size pieces): Natural sweetness and bright orange color.
- 3 sticks celery (chopped): Refreshing crunch and earthiness.
- 3 cups beef broth: The flavorful liquid base that ties everything together.
- 1 (6 ounce) can tomato paste: Adds rich umami and thickens the stew slightly.
- 1 tablespoon Worcestershire sauce: Gives a subtle, tangy complexity.
- 1 teaspoon salt: Enhances all the other flavors.
- Pepper (to taste): Adds mild heat and depth.
- 3 bay leaves: Infuse a distinctive herbal note.
- 2 tablespoons cornstarch (optional): Helps thicken the stew if desired.
How to Make Crockpot Beef Stew Recipe
Step 1: Sear the Beef
Start by heating one tablespoon of olive oil over medium-high heat in a skillet, then sear half of your beef cubes until they’re beautifully browned on all sides. This caramelization locks in incredible flavor and creates depth in the stew. Transfer the browned beef to a plate while you sear the second half using the remaining oil. Once all the beef is perfectly browned, move it to your slow cooker along with any flavorful juices that have pooled on the plate. This step might take a bit of effort, but it’s the secret to building that rich, meaty taste you crave.
Step 2: Sauté Onion and Garlic
In the same skillet, toss in your chopped onion and cook for about 3 to 4 minutes until it softens and becomes translucent, releasing its natural sweetness. Then, stir in the minced garlic and cook for just 30 seconds more — garlic browns quickly, so watch it closely to avoid burning. Once fragrant, transfer the onion and garlic mixture to your Crockpot to mingle with the seared beef.
Step 3: Add the Remaining Ingredients
Next, it’s time to pile in those hearty vegetables: diced Yukon Gold potatoes, carrots, and celery. Pour in the beef broth and add the tomato paste, Worcestershire sauce, salt, and pepper. Give everything a good stir to combine all those incredible flavors before gently adding the bay leaves on top. This slow cooker is about to work its magic, melding every ingredient into the perfect stew.
Step 4: Slow Cook to Perfection
Set your slow cooker to low and let the stew cook for approximately 10 hours. This long, gentle cooking breaks down the beef until it’s fall-apart tender, while the vegetables become soft but still maintain their shape. This patient process ensures every bite is bursting with comfort and rich flavor, truly rewarding your wait.
Step 5: Optional Thickening
If you prefer a thicker stew, mix the cornstarch with two tablespoons of cold water to create a smooth slurry. Stir this into your stew and cook for an additional 10 minutes or so until the liquid thickens just enough to coat your spoon. This simple trick transforms the broth into a luscious gravy-like consistency that clings beautifully to every ingredient.
How to Serve Crockpot Beef Stew Recipe
Garnishes
Adding fresh garnishes can elevate your stew to the next level. A sprinkle of chopped fresh parsley or thyme adds a pop of color and a bright, herby contrast to the deep flavors. A dollop of sour cream or crème fraîche also offers a creamy tang that balances the richness of the beef.
Side Dishes
This Crockpot Beef Stew Recipe pairs wonderfully with crusty bread, perfect for soaking up all that savory sauce. For a lighter option, serve it alongside a crisp green salad or steamed green beans. Mashed potatoes or warm buttered noodles also make excellent bases for scooping up the stew’s saucy goodness.
Creative Ways to Present
Looking to impress? Serve individual portions in rustic bread bowls for an eye-catching presentation and extra flavor. Or, ladle the stew over creamy polenta or fluffy rice to mix up the traditional experience while keeping the soul-warming vibes intact. Either way, the hearty stew remains the star.
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day, as the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When stored properly, the beef stays tender and the vegetables keep a nice texture without becoming mushy.
Freezing
Crockpot Beef Stew Recipe freezes beautifully, making it a great option for meal prep. Portion it into freezer-safe containers or bags, leaving space for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator for best results before reheating.
Reheating
To reheat, warm the stew gently on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave single portions, stirring midway to ensure even heating. If the stew has thickened too much in the fridge, add a splash of beef broth or water to loosen it up.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While chuck or stewing beef is ideal because it becomes tender slowly, you can also use brisket or even short ribs. Just keep in mind that cooking times might vary slightly depending on the cut’s fat content and toughness.
Is it necessary to sear the beef before slow cooking?
Searing adds flavor through caramelization and helps create a richer stew. However, if you’re short on time, you can skip this step, but expect a less robust flavor profile without that golden crust on the beef.
Why use tomato paste in the stew?
Tomato paste provides concentrated tomato flavor and umami that deepens the stew’s taste. It also helps slightly thicken the broth, making it richer and more satisfying.
Can I make this stew in an instant pot instead of a slow cooker?
Yes! You can adapt the recipe for an Instant Pot by using the sauté function for searing and then pressure cooking the stew on high for about 35-40 minutes. Allow natural pressure release for the best texture.
What can I do if the stew is too thin after cooking?
If the broth seems too watery, you can thicken it by stirring in a cornstarch slurry and simmering for about 10 minutes, or by mashing some of the potatoes in the stew to naturally thicken the liquid.
Final Thoughts
This Crockpot Beef Stew Recipe is a kitchen gem you’ll want to return to time and time again. It’s effortless to put together, fills your home with incredible aromas, and results in a bowl of pure comfort. Whether you’re feeding family or friends, this stew delivers on flavor and satisfaction, making any day a little cozier. Give it a try — your slow cooker will thank you.
Print
Crockpot Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Beef Stew recipe features tender beef cubes slow-cooked with potatoes, carrots, celery, and a rich tomato-based broth, creating a comforting and flavorful meal ideal for cozy dinners. The slow cooking method ensures the beef becomes melt-in-your-mouth tender while the vegetables absorb robust flavors.
Ingredients
Meat and Oil
- 2 tablespoons olive oil (divided)
- 2 pounds boneless stewing beef cubes (or chuck)
Vegetables
- 1/2 medium onion (chopped)
- 6 cloves garlic (minced)
- 1 pound Yukon Gold potatoes (peeled & diced into fairly large bite-size pieces)
- 4 large carrots (peeled & cut into fairly 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
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Sear the Beef: Add 1 tablespoon of olive oil to a skillet and sear half the beef cubes over medium-high heat until browned on all sides. Transfer the browned beef to a plate. Add the remaining olive oil to the skillet and sear the second batch of beef. Once all beef cubes are browned, transfer them along with any juices from the plate to your slow cooker.
- Sauté Aromatics: In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma. Transfer this mixture into the Crockpot with the beef.
- Add Vegetables and Seasonings: Add the diced potatoes, carrots, chopped celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir everything well to combine all ingredients thoroughly.
- Add Bay Leaves and Slow Cook: Gently add the bay leaves into the slow cooker. Cover and cook on low for 10 hours or until the beef is tender and the flavors have melded together beautifully.
- Optional Thickening: If you prefer a thicker stew, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew, then continue cooking for about 10 more minutes on low until the stew has thickened to your liking.
Notes
- Searing the beef before slow cooking adds depth of flavor and locks in juices.
- Using Yukon Gold potatoes helps the pieces hold their shape during the long cooking process.
- The tomato paste contributes to the stew’s rich, savory base.
- The cornstarch slurry is optional and only needed if you want a thicker consistency.
- Remove bay leaves before serving as they are not edible.
