Description
This crockpot beef stew is a hearty, slow-cooked classic made with tender chunks of beef, carrots, potatoes, and herbs simmered in a rich, savory gravy. It’s the perfect comforting meal for busy days — full of deep flavor, easy to prepare, and even better the next day.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
3 large carrots, peeled and sliced
3 medium potatoes, diced
2 celery stalks, chopped
1 large onion, diced
3 garlic cloves, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons all-purpose flour (for thickening)
Salt and black pepper to taste
2 tablespoons olive oil (for browning)
Optional: 1 cup peas, ½ cup red wine, 1 tablespoon cornstarch with water
Instructions
Heat olive oil in a skillet over medium-high heat. Add beef cubes in batches and sear until browned on all sides.
Transfer browned beef to the crockpot. Add onions, garlic, carrots, potatoes, and celery.
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper.
Pour in the beef broth (and red wine, if using). Cover and cook on Low for 7–8 hours or High for 4 hours.
About 30 minutes before serving, mix flour or cornstarch with cold water and stir into the stew to thicken.
Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Notes
For a thicker stew, add a cornstarch slurry near the end of cooking.
Browning the beef first adds rich, caramelized flavor.
The stew tastes even better the next day as flavors deepen.
Substitute beef with mushrooms or lentils for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker (Crockpot)
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1½ cups)
- Calories: 390
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg