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Crockpot Beef Stew

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner Ideas
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 3 tbsp all-purpose flour (for dredging beef)
  • 3 tbsp olive oil (for searing, optional but recommended)
  • 4 cups beef broth (low sodium preferred)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp garlic powder (or 3 cloves garlic, minced)
  • 1 large onion, diced
  • 4 large carrots, sliced
  • 3–4 medium potatoes, cubed (Yukon gold or red potatoes work best)
  • 2 stalks celery, sliced
  • Salt u0026 pepper, to taste
  • 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Step 1: Prepare the Beef: Pat beef cubes dry with paper towels. Season with salt, pepper, and dredge lightly in flour. (Optional but recommended) Heat olive oil in a skillet and brown beef cubes in batches for 2–3 minutes per side. This step locks in flavor.
  • Step 2: Assemble the Crockpot: Place browned beef, onions, carrots, potatoes, and celery in the crockpot. Add tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and bay leaves. Pour in beef broth to cover everything. Stir gently to combine.
  • Step 3: Slow Cook: Cover with lid and cook on low for 8 hours or high for 4–5 hours, until beef is tender and vegetables are cooked through.
  • Step 4: Adjust Thickness: If you prefer a thicker stew, mix cornstarch with cold water and stir into the stew about 30 minutes before serving. Remove bay leaves before serving.
  • Step 5: Garnish u0026 Serve: Stir in fresh parsley and ladle hot stew into bowls.