Description
This hearty Crockpot Beef Stew recipe combines tender chunks of seared beef with vegetables like potatoes, carrots, celery, and a rich broth, slow-cooked to perfection for 10 hours. The stew is flavorful, comforting, and perfect for a cozy meal, with an optional step to thicken the sauce for a luscious finish.
Ingredients
Beef and Oil
- 2 tablespoons olive oil (divided)
- 2 pounds boneless stewing beef cubes (or chuck)
Vegetables
- 1/2 medium onion (chopped)
- 6 cloves garlic (minced)
- 1 pound Yukon Gold potatoes (peeled & diced into large bite-size pieces)
- 4 large carrots (peeled & cut into large bite-size pieces)
- 3 sticks celery (chopped)
Liquids and Seasonings
- 3 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Pepper (to taste)
- 3 bay leaves
Thickener (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for mixing with cornstarch)
Instructions
- Sear the Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown half of the beef cubes on all sides. Transfer the seared beef to a plate. Add the remaining tablespoon of olive oil and brown the second half of the beef. Once all beef is seared, transfer it along with any juices on the plate into your slow cooker.
- Sauté Aromatics: In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the diced potatoes, carrots, chopped celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Stir everything together well to combine.
- Add Bay Leaves & Cook: Place the 3 bay leaves gently into the slow cooker. Cover and cook on low for 10 hours, or until the beef is tender and the flavors have melded.
- Optional Thickening: If you prefer a thicker stew, mix the cornstarch with 2 tablespoons of cold water to form a slurry. Stir this mixture into the stew and cook for an additional 10 minutes until the broth thickens.
Notes
- For best flavor and texture, sear the beef before adding it to the slow cooker.
- The tomato paste adds depth and richness to the stew.
- Adjust salt and pepper to taste during or after cooking.
- Bay leaves should be removed before serving.
- The optional cornstarch slurry helps thicken the stew but can be omitted for a more broth-like consistency.
- You can substitute chuck roast cut into cubes for the stewing beef if preferred.
