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Crockpot Beef Stew

A hearty and comforting beef stew made in a slow cooker with tender beef, fresh vegetables, and rich flavors, perfect for busy families.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast, cut into chunks Has enough fat to stay tender and flavorful after long cooking.
  • 3 to 4 medium carrots, chopped Adds color and a natural sweetness.
  • 3 medium potatoes, peeled and cubed Soaks up broth and helps thicken.
  • 2 stalks celery, chopped Adds light freshness.
  • 1 medium onion, chopped Brings out savory depth.
  • 3 cloves garlic, minced Enhances aroma and flavor.
  • 3 cups low-sodium beef broth Forms the base of the stew.
  • 2 tablespoons tomato paste Gives body and mild tanginess.
  • 1 teaspoon dried thyme Adds herbal note.
  • 1 teaspoon dried rosemary Adds earthiness.
  • 1 teaspoon paprika Gives warmth and color.
  • 2 leaves bay leaves For subtle background flavor.
  • to taste Salt and pepper Brings balance.
  • 1 tablespoon cornstarch + 2 tablespoons water (optional) For thickening at the end.
  • for garnish Fresh parsley Adds brightness.

Method
 

Preparation
  1. Pat meat dry before searing to help it brown, not steam.
  2. Cut vegetables evenly so they cook at the same rate.
Cooking
  1. Heat oil in a skillet over medium-high heat. Sear beef chunks for 2 to 3 minutes per side until browned. Work in batches and transfer browned meat to the Crockpot.
  2. In the same pan, add chopped onions, garlic, and tomato paste. Stir for 2 to 3 minutes until softened. Add a splash of broth to loosen brown bits. Pour mixture into Crockpot.
  3. Add potatoes, carrots, and celery on top of the meat. Sprinkle in thyme, rosemary, paprika, and bay leaves. Season with salt and pepper.
  4. Pour beef broth to cover the ingredients. Stir gently once or twice, but don’t over-stir.
  5. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until beef is tender and vegetables soft.
  6. In the last 30 minutes, if desired, mix cornstarch with water and stir into the stew. Let it cook uncovered to thicken.
  7. Remove bay leaves, taste, and adjust seasoning. Garnish with chopped parsley and serve warm.

Notes

This recipe is flexible; you can swap out vegetables and adjust seasonings as desired.