Can I make Crockpot Beef Stew without browning the beef?

Yes although browning creates deeper flavor and better color so skipping it will produce a lighter tasting broth.

How long should Crockpot Beef Stew cook on low?

Cook it on low for about eight hours or until the beef is fork tender and the potatoes are completely soft.

How do I thicken Crockpot Beef Stew?

Stir in a smooth cornstarch and water slurry near the end and cook until the broth becomes glossy and thick.

Can Crockpot Beef Stew be prepared ahead?

Yes it stores well and the savory flavor often becomes even richer after resting in the refrigerator overnight.

Crockpot Beef Stew

Description

This easy Crockpot Beef Stew brings tender beef and hearty vegetables together in a rich savory broth with quick prep and simple steps. It is one of the best healthy dinner ideas for a busy weeknight dinner and it also works beautifully for meal prep. The slow cooker creates deep flavor while potatoes and carrots turn soft and comforting. Serve it for a holiday gathering or a cozy potluck when you need a dependable family meal with very little hands on work.

Ingredients

2 pounds Beef chuck roast
1 pound Baby potatoes
3 medium Carrots
3 stalks Celery
1 large Yellow onion
4 cloves Garlic
3 tablespoons All purpose flour
2 tablespoons Tomato paste
4 cups Beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
1 teaspoon Salt
1 teaspoon Black pepper
2 tablespoons Olive oil
2 tablespoons Cornstarch
2 tablespoons Water
2 tablespoons Fresh parsley

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Instructions

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.
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.
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.
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.
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.
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.

Notes

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: 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.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Cuisine: American