The Easiest Crockpot Beef Stew
The easiest crockpot beef stew with fall-apart tender beef and rich hearty gravy. Just 20 minutes of prep and your slow cooker does the rest!
Ingredients
- 2 tbsp Olive Oil
- 2 lbs Boneless Beef Chuck (cut into 1-inch cubes)
- 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 2 tablespoons cornstarch and 2 tablespoons cold water (for thickening, optional – keeps this recipe Gluten-Free!)
- 3 bay leaves
Notes
Step 1: Sear the beef Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the beef cubes in a single layer — don't overcrowd! Sear for about 45 seconds per side until browned all over. Transfer to the slow cooker with any juices. Repeat with remaining oil and beef.
Step 2: Sauté the aromatics In the same skillet cook the chopped onion for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant. Transfer to the slow cooker. Pro tip: add a splash of beef broth to the hot skillet to scrape up all those flavorful browned bits — add that liquid to the slow cooker too!
Step 3: Combine everything Add potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir until well combined. Place bay leaves on top.
Step 4: Cook low and slow Cover and cook on LOW for 10 hours or HIGH for 4-5 hours. Low and slow is strongly recommended for the most tender, flavorful results!
Step 5: Thicken the gravy (optional) About 15 minutes before serving, whisk together the cornstarch and cold water until smooth. Stir into the stew, cover, and cook on HIGH for another 10-15 minutes until thickened to your liking.
Step 6: Serve Remove bay leaves, taste and adjust seasoning, and serve hot with crusty bread!