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Crock Pot Beef Stew

Crock Pot beef stew with slow-cooked, fall-apart chuck beef and a thick, mahogany broth. This set-and-forget method builds flavor with tomatoes, red wine, and aromatics, then thickens with a cornstarch slurry.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck, cut into 1.5-inch cubes
  • 2.5 lb beef chuck Cut into 1.5-inch cubes so it becomes tender at low heat.
Baby potatoes, halved
  • 1 lb baby potatoes Halve for even cooking.
Carrots, cut into thick rounds
  • 3 carrots Cut into thick rounds for hearty bites.
Celery, sliced
  • 3 celery Slice the stalks so they soften but hold shape.
Onion, diced
  • 1 onion Dice for a flavorful base.
Garlic, minced
  • 4 garlic Minced cloves dissolve into the stew.
Beef broth
  • 2 cup beef broth Use as written for a classic rich base.
Red wine or extra broth
  • 1 cup red wine Or substitute extra beef broth if preferred.
Diced tomatoes
  • 1 can (14 oz) diced tomatoes Adds tang and body to the broth.
Tomato paste
  • 2 tbsp tomato paste Stirs in for deeper, concentrated tomato flavor.
Worcestershire sauce
  • 2 tbsp Worcestershire sauce Adds savory depth.
Dried thyme
  • 1 tsp dried thyme Classic herb for slow-cooked beef.
Dried rosemary
  • 1 tsp dried rosemary Use with thyme for a warm, woodsy aroma.
Bay leaves
  • 2 bay leaves Remove before thickening.
Cornstarch slurry
  • 3 tbsp cornstarch Thickens the stew after simmering.
  • 3 tbsp water Used to make the slurry.
Salt and pepper
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 crock pot

Method
 

Season and layer in the slow cooker
  1. Season the beef generously with salt and pepper, coating the surface of every cube for deeper flavor.
  2. Place the potatoes, carrots, celery, and onion in the bottom of the crock pot, then nestle the beef on top so it cooks surrounded by vegetables.
Add liquids and aromatics
  1. Add garlic, beef broth, red wine, diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the crock pot.
Slow cook until fall-apart tender
  1. Cook on Low for 8-10 hours or High for 4-5 hours until the beef is fall-apart tender.
Thicken and finish
  1. Remove the bay leaves, then stir in the cornstarch slurry to thicken the stew.
  2. Cook on High for 20-30 minutes, stirring once or twice, until the broth thickens and coats the spoon.
  3. Season with salt and pepper to taste, then serve hot.

Notes

Pro tip: cut the beef into 1.5-inch cubes so they soften evenly during the long cook time. Store leftovers in the refrigerator up to 4 days. Freeze up to 3 months (thaw overnight in the fridge, then reheat gently and stir as it thickens). For a lighter option, use reduced-sodium beef broth and skip the wine for extra broth.