Go Back

Crock Pot Beef Stew

Crock pot beef stew with fall-apart beef, thick mahogany broth, and tender potatoes and vegetables simmered on Low for hours. Slow-cooked in a single pot, then thickened with a cornstarch slurry for a hearty, spoon-coating 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
  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
Vegetables
  • 1 lb baby potatoes Halved.
  • 3 carrots Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Stew base
  • 2 cup beef broth
  • 1 cup red wine Or use 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 Split or whole as available.
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp water
Seasoning
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Prep and layer in the slow cooker
  1. Season the beef chuck generously with salt and pepper until evenly coated, using a firm hand to press seasoning into the surface.
  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 of the vegetables so the beef is mostly centered and not stacked too high.
  4. Add the garlic, beef broth, red wine (or extra beef broth), diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves over the top to cover as much of the beef as possible.
Slow cook
  1. Cook on Low for 8-10 hours, until the beef is fall-apart tender and the vegetables are soft around the edges.
  2. If short on time, cook on High for 4-5 hours, until the beef is fall-apart tender and the vegetables are fork-tender.
Thicken and finish
  1. Remove the bay leaves from the stew and stir so the remaining spices distribute evenly.
  2. Stir the cornstarch slurry (cornstarch mixed with water) into the stew until no dry lumps remain.
  3. Cook on High for 20-30 minutes at a steady simmer so the broth thickens to a spoon-coating consistency.
  4. Season with salt and pepper to taste, then stir and serve hot.

Notes

For the best flavor, sear the beef in a hot pan beforehand only if you have the time, but it’s optional—slow cooking still works well. Refrigerate leftovers in a sealed container for up to 4 days. Freeze in portioned containers for up to 3 months; thaw in the fridge overnight and reheat gently. For a lower-sodium option, use low-sodium beef broth and reduce added salt to taste.