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
Scale
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.
