Nothing says comfort food quite like a warm bowl of Crockpot Beef Stew. Perfect for cold winter nights or chilly days, this slow-cooked stew features tender chunks of beef, hearty vegetables, and a savory flavor that will satisfy the whole family.
Why You’ll Love Crock Pot Beef Stew
- Perfect for Busy Weeknights: Simply toss everything into the crockpot and let it do the work for you.
- Tender Meat: The slow cooking process makes the beef fall-apart tender.
- Savory Flavor: A blend of beef broth, tomato paste, and Worcestershire sauce creates a rich and hearty base.
- Hearty Vegetables: Packed with russet potatoes, baby carrots, and celery, it’s a wholesome stew full of nutrients.
- Leftover-Friendly: The flavors get even better the next day, making it a great recipe for meal prep.
Ingredients
- Stew Meat or Beef Chuck Roast
- Garlic Powder
- Onion Powder
- Salt & Black Pepper
- Minced Garlic
- Worcestershire Sauce
- Tomato Paste
- Celery
- Yellow Onion
- Baby Carrots
- Russet Potatoes
- Beef Broth
- Beef Boullion Powder
- Cornstarch
- Water
How To Make Slow Cooker Beef Stew
Add the diced beef stew meat, celery, onions, russet potatoes or red potatoes, carrots, minced garlic, tomato paste, Worcestershire sauce, onion powder, garlic powder, salt, black pepper, beef broth, and beef bouillon powder to your crockpot. Stir well until all the ingredients are thoroughly combined.
Set the cooking time for low heat and cook for 7-8 hours, or choose high heat for 3-4 hours, until the tender meat is fork-tender.
To thicken the stew, mix together cornstarch and cold water to create a cornstarch slurry, then add it to the crockpot and stir. Allow a few minutes for the stew to thicken into a rich, savory flavor.
Serve and enjoy this hearty, flavorful crockpot beef stew with your favorite crusty bread!
Tip and Tricks for The BEST Crockpot Beef Stew
- Control the Thickness: If you prefer a thicker gravy, increase the amount of cornstarch slurry or reduce the beef broth slightly. For an even heartier texture, you can mash some of the potatoes in the crockpot during the last 30 minutes of cooking.
- Meat Choices: While beef chuck roast or stew meat is the best choice for this dish, you can also use other cuts like round steak. Just make sure to allow plenty of time for the meat to become fork tender.
- Low and Slow: A cook time of 7-8 hours on low heat is ideal for achieving the most tender beef and to allow the flavors to fully develop. If you’re short on time, the high setting is fine, but the low-and-slow method will always give the best results.
- Adjust the Seasonings: Before serving, give the stew a taste and adjust seasonings if necessary. Sometimes, slow cooking can mellow the flavors, so a final dash of salt and black pepper can help boost for extra flavor.
- Browning the Meat: (This is optional extra step) but if you have extra time, brown the beef stew meat in a large skillet with a bit of olive oil before adding it to the crockpot. The caramelized edges bring extra flavor to the stew by incorporating the browned bits left in the pan. Deglaze the skillet with a bit of beef broth get all those flavors into the crockpot
How To Store Leftovers
- Fridge: Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.
- Freezing: This stew freezes beautifully! Freeze in individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stove top or in the microwave, adding a bit of water or beef stock if the stew has thickened too much.
FAQ
- Do I need to brown the beef first? Browning the beef is an optional. It locks in the juices and adds depth of flavor by incorporating those delicious browned bits into the stew. If you’re short on time, you can skip this step, but your stew may not be as rich.
- Why is my beef stew tough? If your beef is still tough, it likely needs more cooking time. Slow cooking on low heat for the full 7-8 hours is key to making the beef fork-tender. If you’re cooking on high heat, check the meat earlier to ensure it doesn’t overcook.
- Can I add different vegetables? Absolutely! Along with potatoes, carrots, and peas, feel free to add green beans, pearl onions, or any other vegetables you like. Just make sure they’re cut into uniform sizes for even cooking.
- What can I serve with crockpot beef stew? This stew is delicious on its own, but serving it with crusty bread or over mashed potatoes is a great way to soak up the thick gravy.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
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Ingredients
- 2 pounds Stew Meat diced
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt & Black Pepper to taste
- 1 tablespoon Minced Garlic
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Paste
- 3 stalks Celery diced
- 1/2 Yellow Onion diced
- 1 pound Baby Carrots diced
- 3 Russet Potatoes peeled & diced
- 4 cups Beef Broth
- 1 tablespoon Beef Boullion Powder
- 2 tablespoon Cornstarch
- 4 tablespoons Water
Instructions
- Add the diced stew meat, celery, onions, potatoes, carrots, minced garlic, tomato paste, Worcestershire sauce, onion powder, garlic powder, salt, black pepper, beef broth and beef bouillon powder to the crockpot. Stir until everything is combined.
- Cook on low for 7-8 hours or high for 3-4 until meat is tender. Mix cornstarch and cold water together and add to the crockpot, stir together and allow a few minutes to thicken. Serve & enjoy!
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