Description

This comforting Crockpot Beef Stew is a hearty, slow-cooked meal perfect for warming up on chilly days. Tender beef cubes are seared to lock in flavor before simmering with potatoes, carrots, celery, and a rich tomato and beef broth base, creating a thick, savory stew that melts in your mouth. Easy to prepare and ideal for busy days, it delivers classic home-cooked comfort with minimal hands-on time.

Ingredients

Scale

Meat 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
2 tablespoons cornstarch (optional)

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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 to develop rich flavor. Transfer browned beef to a plate, then add the remaining olive oil to the skillet and brown the second batch of beef. Once all beef is seared, move it along with any collected juices to the slow cooker.
Sauté aromatics: In the same skillet, add chopped onion and cook for 3-4 minutes until slightly softened. Stir in minced garlic and cook for another 30 seconds until fragrant. Transfer these aromatics to the slow cooker with the beef.
Add remaining ingredients: Add potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir everything together to combine well.
Add bay leaves and cook: Gently place the bay leaves into the stew. Cover and cook on low heat for 10 hours or until beef is tender and flavors meld beautifully.
Optional thickening: If you prefer a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir this slurry into the stew and cook for an additional 10 minutes until the broth thickens slightly.

Notes

Searing the beef before slow cooking enhances flavor and texture but can be skipped if short on time.
Using Yukon Gold potatoes helps the chunks hold their shape during long cooking.
Adjust salt and pepper to your taste, especially if your broth is salted.
If you want a gluten-free version, ensure Worcestershire sauce is gluten-free or substitute with tamari.
Leftovers can be refrigerated for up to 3 days or frozen for longer storage.