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There’s something almost magical about walking into a house filled with the rich, comforting aroma of a stew that has been simmering all day.
It feels like a hug from the inside, a promise of a cozy, satisfying meal that requires practically no effort from you. This crockpot beef stew is that promise, delivered.
It’s the kind of meal that makes a rainy day feel special, or a busy weekday feel effortlessly managed. You just toss a few simple ingredients into the pot, let time work its slow, tenderizing magic, and come home to a classic dinner that feels like it was made with a whole lot of love.
Why This Stew Becomes an Instant Favorite
Let’s be honest, the best recipes are the ones that make you look like a kitchen hero without the heroic effort. This is one of those. It’s a truly set-it-and-forget-it kind of deal, which is a beautiful thing on a chaotic day.
The payoff is enormous: incredibly tender beef that practically falls apart, surrounded by hearty vegetables in a deeply flavorful, savory broth. The fact that it all comes from such humble, pantry-friendly ingredients? That’s the real magic trick.
Ingredients Needed for the Recipe
Gathering your ingredients is the first, simple step toward a fantastic meal. You’ll need:
- 2 tablespoons olive oil, divided
- 2 pounds boneless stewing beef cubes or chuck roast, cut into cubes
- 1/2 medium onion, chopped
- 6 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled and cut into large chunks
- 4 large carrots, peeled and cut into large pieces
- 3 sticks celery, chopped
- 3 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, plus more to taste
- Pepper, to taste
- 3 bay leaves
- 2 tablespoons cornstarch (optional, for thickening)
Selecting the Perfect Beef for Stew
Not all cuts of beef are created equal when it comes to long, slow cooking. You want a cut with a good amount of connective tissue and marbling.
That fat and collagen slowly melt away over the hours, leaving you with meat that is unbelievably tender and flavorful, not tough and chewy.
Pre-cut “beef stew meat” from the grocery store is a fantastic, convenient option. If you’re cutting your own, a chuck roast is the gold standard.
Its rich flavor and marbling make it the ideal candidate for a low-and-slow braise in the crockpot.
How to make Crockpot Beef Stew Recipe?
Sear the Beef to Perfection
This one step is your flavor secret weapon, so please don’t skip it! Heat one tablespoon of olive oil in a large skillet over medium-high heat. Pat half the beef cubes dry and sear them, without crowding the pan, until they develop a beautiful brown crust on all sides.
Transfer that first batch to your slow cooker, add the remaining oil, and sear the second batch of beef. All those browned bits left in the pan are little flavor bombs waiting to be used.
Sauté the Aromatics
Using the same skillet, with all those wonderful beef drippings, add your chopped onion. Cook it for a few minutes until it starts to soften and become fragrant.
Then, stir in the minced garlic and cook for just another 30 seconds, until you get that incredible, savory smell.
Scrape all of this—onions, garlic, and every last bit of flavor from the pan—right into the crockpot with the waiting beef.
Combine Everything in the Slow Cooker
Now for the easy part. Add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the crockpot.
Give everything a really good stir to combine, making sure the tomato paste is fully dissolved into the broth.
It might look a bit busy in there, but trust the process. Everything will settle in and become best friends during the long cook.
Add the Final Touches and Cook
Gently tuck the three bay leaves into the stew. They’ll infuse the entire dish with a subtle, fragrant depth that is just classic. Now, put the lid on, set your crockpot to low, and walk away for a glorious 10 hours.
Resist the urge to peek too often! That steady, low heat is what transforms tough beef into spoon-tender perfection.
Thicken the Stew (Optional)
Once the cooking time is up, you’ll be greeted with a mouthwatering sight. If you prefer a thicker, gravy-like consistency, this is the time to act.
In a small bowl, mix the two tablespoons of cornstarch with two tablespoons of cold water until it’s smooth.
Stir this slurry into the stew, and let it cook for another 10-15 minutes, until the broth has thickened to your liking. It’s a simple trick that makes a world of difference.
Tips for a Truly Exceptional Stew
For the absolute best results, give the stew the full 10 hours on low. Rushing it on a high heat setting won’t give the beef’s tough fibers the same chance to break down into that melt-in-your-mouth texture we’re after.
Cut your potatoes and carrots into fairly large, chunky pieces. Smaller pieces might turn to mush over the long cooking time, and you want them to hold their shape and provide a satisfying bite.
Bay leaves are subtle but essential, but they do lose their potency over time. If your jar has been in the cupboard for years, it might be time for a fresh one to really make the flavor sing.
Creative Twists and Variations
This stew is wonderfully adaptable. Feel like a change? You could swap the Yukon Gold potatoes for red potatoes, which also hold their shape beautifully. If you only have Russets, that’s okay, just know they’ll thicken the stew naturally as they break down.
For a pop of color and sweetness, stir in a cup of frozen peas during the last 15 minutes of cooking. They’ll heat through perfectly and add a lovely bright green contrast to the deep colors of the stew.
Want to make it a little fancy? Replace half a cup of the beef broth with a dry red wine. It adds a wonderful layer of complexity and richness that feels truly elegant.
What to Serve With Your Hearty Stew
This stew is a complete, balanced meal all on its own, truly. But if you’re looking to round out the table, a simple side salad with a bright vinaigrette offers a refreshing contrast to the rich, savory stew.
Or, you can never go wrong with a slice of crusty, warm bread or a fluffy dinner roll for dipping. Soaking up every last drop of that incredible broth is practically a requirement.
Storing and Freezing for Future Meals
Leftovers? They might be even better the next day, as the flavors continue to meld. Store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
This stew is a fantastic freezer meal. Let it cool completely, then portion it into freezer-safe containers. It will keep beautifully for up to 3 months, giving you a delicious homemade dinner on demand whenever you need it.
Crockpot Beef Stew Recipe
Description
This Crockpot Beef Stew is the ultimate comfort food—rich, savory, and packed with tender beef and vegetables, all slow-cooked to perfection. With minimal prep and pantry-staple ingredients, this set-it-and-forget-it meal is ideal for busy days or cozy weekends. The deep umami notes from Worcestershire sauce and tomato paste make this stew truly special—no fancy ingredients required!
Ingredients
Instructions
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in two batches to avoid crowding, sear the beef cubes on all sides until deeply browned (about 3–4 minutes per batch). Transfer to the slow cooker and repeat with remaining oil and beef.
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In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened. Add garlic and cook 30 seconds more, until fragrant. Scrape all contents (including browned bits) into the slow cooker.
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Add potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir gently until well combined.
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Gently nestle the bay leaves into the stew (do not stir them in completely to make removal easier later).
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Cover and cook on LOW for 10 hours (recommended) or HIGH for 5–6 hours, until beef is fork-tender and vegetables are soft but not mushy.
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Optional thickening: In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth. Stir into the stew, cover, and cook 10–15 minutes more on HIGH until slightly thickened.
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Remove and discard bay leaves. Taste and adjust seasoning if needed. Let rest 5 minutes before serving.
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 7g35%
- Cholesterol 95mg32%
- Sodium 890mg38%
- Potassium 1180mg34%
- Total Carbohydrate 32g11%
- Dietary Fiber 5g20%
- Sugars 7g
- Protein 42g84%
- Calcium 60 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Tip: Cut potatoes and carrots larger—small pieces may disintegrate over 10 hours.
- Wine variation: Replace 1 cup broth with dry red wine for richer depth.
- Vegetable boost: Stir in 1 cup frozen peas during the last 15 minutes.
- Storage: Keeps 3–4 days refrigerated or up to 3 months frozen.
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Frequently Asked Questions
Can I skip searing the beef?
You can, but searing creates a flavorful fond and improves texture significantly. It’s a quick step that makes a big difference—don’t skip it if possible!
Can I use Russet or red potatoes?
Russets will break down more and thicken the stew naturally (skip cornstarch if using). Red potatoes hold up well and are a great Yukon Gold substitute.
How do I reheat leftovers?
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if too thick. To reheat from frozen, thaw overnight or warm over low heat, covered, stirring until heated through.