Here’s a classic, foolproof Crock Pot Beef Stew recipe — hearty, flavorful, and perfect for a set-it-and-forget-it dinner. Tender chunks of beef, soft vegetables, and a rich, savory broth make this a go-to comfort meal.
🥣 Classic Crock Pot Beef Stew
🔹 Ingredients
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2–2½ lbs beef stew meat (chuck roast, cut into 1-inch cubes)
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3–4 carrots, peeled and chopped
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3–4 potatoes, peeled and chopped (Yukon Gold or red)
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2 celery stalks, chopped
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1 medium onion, chopped
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3 cloves garlic, minced
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3 tbsp tomato paste
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1 tsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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Salt & pepper, to taste
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3 cups beef broth (low sodium preferred)
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2 tbsp flour (optional, for thickening at end)
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2 tbsp olive oil (if browning beef)
🧑🍳 Instructions
1. Optional: Brown the Beef
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Heat olive oil in a skillet over medium-high heat.
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Season beef with salt & pepper, and brown in batches (just a quick sear for flavor).
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Transfer to the crock pot.
🔸 Not necessary, but browning gives deeper flavor.
2. Add the Veggies
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Add potatoes, carrots, celery, onion, and garlic to the crock pot.
3. Add Flavorings & Liquid
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Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
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Pour in beef broth until everything is just covered.
4. Slow Cook
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Cook on LOW for 8–10 hours or HIGH for 4–6 hours.
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Stew is ready when beef is fork-tender and veggies are soft.
5. Thicken the Stew (Optional)
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If you like a thicker stew:
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Mix 2 tbsp flour or cornstarch with 2 tbsp cold water to make a slurry.
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Stir into the stew in the last 30 minutes of cooking.
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Turn to HIGH and let it bubble a bit to thicken.
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6. Taste & Serve
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Remove bay leaf.
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Adjust salt & pepper if needed.
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Serve with crusty bread, biscuits, or over mashed potatoes.
📝 Tips & Variations
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Add frozen peas in the last 30 minutes for a pop of color and sweetness.
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Wine boost: Replace ½ cup of broth with dry red wine for added depth.
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Low-carb version: Skip potatoes and use turnips or cauliflower.
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Add mushrooms for an earthy twist.
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Freezes well — let cool, then store in freezer containers for up to 3 months.