Go Back

Crock Pot Beef Stew

Crock Pot beef stew with deep mahogany broth made in the slow cooker for fall-apart beef, hearty potatoes, and tender vegetables. This method braises everything together, then thickens the stew with a cornstarch slurry for a glossy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and stew base
  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
  • 1 lb baby potatoes Halved.
  • 3 carrots Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 cup beef broth
  • 1 cup red wine or extra beef broth Use red wine or swap in extra beef broth.
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 3 tbsp cornstarch For slurry thickener.
  • 3 tbsp water For slurry thickener.
  • 0.25 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the beef chuck cubes generously with salt and pepper to coat all sides.
  2. Add the potatoes, carrots, celery, and onion to the bottom of the slow cooker in an even layer.
  3. Nestle the seasoned beef on top, then add the garlic, beef broth, red wine (or extra beef broth), diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Slow cook until tender
  1. Cook on Low for 8-10 hours, or until the beef is fall-apart tender.
Thicken and finish
  1. Remove the bay leaves, then stir the cornstarch slurry (cornstarch mixed with water) into the stew.
  2. Cook on High for 20-30 minutes, until the broth thickens and looks glossy.
  3. Season again with salt and pepper to taste, then serve hot.

Notes

For best texture, cut the beef into even 1.5-inch cubes so they become tender at the same rate. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave until hot. Freezing is yes—cool completely, freeze up to 3 months, and thaw overnight before reheating (the potatoes may soften further). For a gluten-free swap, use a gluten-free Worcestershire sauce while keeping all other ingredients the same.