Easy Crockpot Beef Stew Recipe
This hearty and flavorful slow crockpot beef stew is the epitome of comfort food, perfect for chilly evenings or when you’re craving a satisfying, home-cooked meal.
Ingredients
- 2 tbsp Olive Oil
- 2 lbs Boneless Beef Chuck (cut into 1-inch cube)
- 1 Medium Yellow Onion (chopped)
- 6 Cloves of Garlic (minced)
- 1 lbs Yukon Gold Potatoes (peeled and diced)
- 4 Large Carrots (peeled and cut)
- 3 Sticks of Celery (chopped)
- 3 cup Beef Broth
- 1 Can Tomato Paste (6 oz)
- 1 tbsp Worcestershire Sauce
- 1 tsp Salt
- Freshly Ground Black Pepper
- 2 tbsp Cornstarch For thickening, optional.
- 2 tbsp Water For thickening, optional.
Instructions
- In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add half of the beef cubes in a single layer, ensuring not to overcrowd the pan. Sear for about 45 seconds per side, until browned on all sides. This step is crucial for developing a deep, rich flavor in the stew. Transfer the seared beef and any juices to the slow cooker. Repeat with the remaining olive oil and beef.
- In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic mixture to the slow cooker with the beef.
- To the slow cooker, add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Stir everything together until well combined. Gently place the bay leaves on top.
- Cover the slow cooker and cook on low for 10 hours or until the beef is tender and easily falls apart. If you’re short on time, you can cook on high for 4-5 hours, but the low and slow method is recommended for the most tender results.
- About 10-20 minutes before serving, if you prefer a thicker gravy, create a slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Slowly stir the slurry into the stew. Cover and cook on high for another 10-15 minutes, or until the stew has thickened to your liking.
Notes
Tips for the Best Beef Stew
- Choosing the Right Beef: For the most tender stew, use beef chuck, which has a good amount of fat and connective tissue that breaks down during slow cooking. You can often find pre-cut “stew meat” at the grocery store, which is typically chuck.
- Don’t Skip the Sear: Searing the beef before adding it to the slow cooker creates a flavorful crust that enhances the overall taste of the stew.
- Hearty Vegetable Chunks: Cut your potatoes and carrots into larger pieces to prevent them from becoming mushy during the long cooking time.
- Deglaze the Pan: For an extra layer of flavor, after sautéing the onions and garlic, you can pour a splash of the beef broth into the hot skillet to scrape up any browned bits from the bottom. Add this flavorful liquid to the slow cooker.
Tried this recipe?Let us know how it was!