Crockpot Beef Stew

Seriously and no joke and this is the best Crockpot Beef Stew recipe. It is the one my mom and before that my grandma has made for years. It is a classic recipe with simple and delicious ingredients. Tender beef is cooked with potatoes and carrots and celery and onions in a rich savory broth.

Perfect for cozy dinners with warm bread on the side! A classic Crockpot Beef Stew recipe is one of my go to easy dinners. Not only does it make for a super delicious meal but it is packed with protein and hearty vegetables and keeps me satisfied for hours. Also there are no complicated methods or ingredients needed.

And meal prep is a cinch. I often start a batch in the morning and serve it with Cheesy Garlic Bread Dippers for dinner that evening. With just a few basic ingredients probably already in the fridge and pantry you can make a cozy bowl for weeknight dinner or portion it into containers or even serve it with crusty bread for a filling and comforting dish.

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Beef chuck roast: Cut into irregular 1 inch pieces so the marbled meat becomes tender during slow cooking.
• Baby potatoes: Halved into uneven pieces so they soften while keeping enough structure in the finished stew.
• Carrots: Cut into thick irregular rounds to add natural sweetness and hearty texture.
• Celery: Sliced into uneven pieces to provide savory aroma and a soft vegetable texture.
• Yellow onion: Roughly chopped to build a sweet savory flavor base as it slowly softens.
• Garlic: Minced to spread warm aromatic flavor throughout the broth.
• All purpose flour: Coats the beef and helps create a thicker body in the finished broth.
• Tomato paste: Adds concentrated savory flavor and gives the broth a deeper reddish brown color.
• Beef broth: Provides the main cooking liquid and carries the beef and vegetable flavors.
• Worcestershire sauce: Adds a deep savory note that strengthens the flavor of the beef broth.
• Dried thyme: Adds an earthy herbal flavor that complements the beef and root vegetables.
• Dried rosemary: Adds a fragrant woodsy note that develops during the long cooking time.
• Salt: Seasons the beef and vegetables while balancing the richness of the broth.
• Black pepper: Adds gentle heat and a warm savory finish throughout the stew.
• Olive oil: Helps the flour coated beef develop browned edges before slow cooking.
• Cornstarch: Combines with water near the end to thicken the broth without changing its flavor.
• Water: Blends with the cornstarch to form a smooth slurry for thickening.
• Fresh parsley: Roughly chopped and scattered over the served stew for fresh color and flavor.

Tools You’ll Need

• Chef knife: Cuts the beef and vegetables into hearty irregular pieces that cook at a similar rate.
• Wooden cutting board: Provides a stable area for cutting the beef and preparing all of the vegetables.
• Large mixing bowl: Holds the beef while the flour and seasonings are tossed over every piece.
• Large cast iron skillet: Browns the flour coated beef and develops the deep savory flavor of the stew.
• Six quart slow cooker: Cooks the beef and vegetables gently until tender while containing the seasoned broth.
• Small bowl: Combines the cornstarch and water into a smooth slurry without dry lumps.
• Measuring cups and spoons: Measures the broth and thickener and seasonings so the stew remains balanced.
• Large spoon: Folds the stew together and transfers generous portions into serving bowls.

Instructions

Step 1: Cut the beef and vegetables

Cut the 2 pounds of beef chuck into irregular 1 inch pieces and halve the 1 pound of baby potatoes. Slice the 3 carrots and 3 celery stalks into thick uneven pieces. Roughly chop the 1 large onion and mince the 4 garlic cloves. Keep the natural variation in the pieces because that creates a homemade texture.

Tip: Keep the vegetables slightly larger than the beef so they soften without disappearing during the long slow cooking time.

Step 2: Coat and brown the beef

Toss the 2 pounds of beef with the 3 tablespoons of flour and the salt and black pepper until the pieces have a thin uneven coating. Some patches of beef should remain visible. Brown the coated pieces until several sides develop dark golden edges. Shift and flip the pieces so the beef changes from red to brown while the centers remain uncooked.

Tip: Brown the beef in loose batches so the pieces sear at the edges instead of releasing too much liquid and steaming.

Step 3: Layer the beef and vegetables

Transfer the browned beef into the slow cooker and spread it loosely across the bottom. Scatter the halved potatoes and carrots and celery and onion over and around the meat. Add the minced garlic and spoon the tomato paste in uneven patches across the vegetables. The ingredients should remain visibly layered rather than fully mixed.

Tip: Place the potatoes near the lower half of the slow cooker so they stay surrounded by hot liquid and cook until tender.

Step 4: Pour in the seasoned broth

Pour the 4 cups of beef broth and 1 tablespoon of Worcestershire sauce over the layered ingredients. Scatter the thyme and rosemary across the visible vegetables. Gently shift the ingredients so the broth flows between the beef and potatoes. Leave some vegetables partly visible above the liquid instead of completely covering everything.

Tip: Pour the broth around the edges so the tomato paste remains in small patches that slowly dissolve into the cooking liquid.

Step 5: Slow cook until tender

Cook the stew until the beef becomes fork tender and the vegetables soften throughout. The broth should deepen from light brown to a rich reddish brown as the tomato paste dissolves. Stir once near the end so the softened vegetables and beef shift into a new loose arrangement. Some potato edges should look rounded and some carrot surfaces should appear darker.

Tip: Cook on low for the most tender beef because the longer gentle heat gives the connective tissue time to soften properly.

Step 6: Thicken and serve the stew

Stir together the 2 tablespoons of cornstarch and 2 tablespoons of water and fold the mixture into the cooked stew. Continue cooking until the broth changes from thin and bubbling to glossy and thick. Scoop one portion into a white bowl and include several beef pieces and potatoes and carrots. Finish with the 2 tablespoons of parsley scattered casually over the center and edges.

Tip: Add the slurry gradually and allow several minutes between additions because the broth continues to thicken as it heats.

Pro Tips

• Choose well marbled chuck roast because the fat and connective tissue soften during slow cooking and create tender flavorful beef.
• Cut the potatoes and carrots into thick irregular pieces so they remain visible and hold their shape after several hours of cooking.
• Brown the beef before adding it to the slow cooker because the dark edges create a richer broth and stronger homemade flavor.
• Add the cornstarch slurry near the end because adding it too early can make the broth overly thick before the vegetables become tender.

Storage Instructions

Allow the Crockpot Beef Stew to cool until it is no longer steaming heavily. Transfer it into shallow airtight containers so the stew chills evenly and quickly. Store the containers in the refrigerator for up to four days. Keep the beef and vegetables covered by broth because this helps prevent dry edges. Freeze cooled portions for up to three months in freezer safe containers with a little open space at the top. The potatoes may become slightly softer after thawing although the flavor remains rich. Thaw frozen stew overnight in the refrigerator and reheat it gently until the broth bubbles and the beef is hot throughout. Add a small splash of broth if the stew becomes thicker during storage.

Frequently Asked Questions

See You in the Kitchen

This Crockpot Beef Stew is a great way to satisfy your comfort food cravings without spending the evening standing over the stove.

I typically prepare Mini Mozzarella Stuffed Pretzel Bites or Cheesy Garlic Bread Dippers while the stew finishes and that way all of my dinner components will be ready at the same time.

Even my kids love this one!

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