If you have ever wished for a dinner that feels like a warm hug in a bowl, then this Crockpot Beef Stew Recipe is exactly what you need. Tender beef cubes simmered with hearty potatoes, sweet carrots, and aromatic herbs create a rich and comforting meal that takes minimal effort but delivers maximum flavor. This slow-cooked stew transforms simple ingredients into a deeply satisfying dish that fills your home with mouthwatering aromas and invites everyone to gather around the table.
Ingredients You’ll Need
To make this Crockpot Beef Stew Recipe come alive, you only need a handful of everyday ingredients that each play a special role. From the silky potatoes adding body to the stew, to the hearty beef that tenderizes beautifully, every component brings its own texture, color, and taste to the pot, combining into a perfect harmony of flavors.
- 2 tablespoons olive oil (divided): Used for perfectly searing the beef, locking in flavor and moisture.
- 2 pounds boneless stewing beef cubes (or chuck): The star protein that becomes melt-in-your-mouth tender after hours of slow cooking.
- 1/2 medium onion (chopped): Adds a subtle sweetness and depth to the base of the stew.
- 6 cloves garlic (minced): Brings a lovely aromatic warmth that infuses the dish throughout.
- 1 pound Yukon Gold potatoes (peeled & diced): Their creamy texture complements the stew’s thick broth perfectly.
- 4 large carrots (peeled & cut into large bite-size pieces): Provide natural sweetness and vibrant color.
- 3 sticks celery (chopped): Adds gentle earthiness and a slight crunch before fully softening in the slow cooker.
- 3 cups beef broth: The flavorful liquid base that hydrates and enriches every ingredient.
- 1 (6 ounce) can tomato paste: Concentrated tomato flavor that adds depth and a slight tang.
- 1 tablespoon Worcestershire sauce: A savory boost that enhances the stew’s meaty umami notes.
- 1 teaspoon salt: To season and bring out the natural flavors in all the ingredients.
- Pepper (to taste): For a touch of mild heat and balance.
- 3 bay leaves: Infuse subtle herbal fragrance that rounds out the flavor profile.
- 2 tablespoons cornstarch (optional): Used to thicken the stew if you prefer a richer consistency.
How to Make Crockpot Beef Stew Recipe
Step 1: Sear the Beef
Start by heating 1 tablespoon of olive oil in a skillet over medium-high heat. Add half the beef cubes and let them brown on all sides. This step locks in the meat’s juices and creates beautiful caramelized edges that build flavor. Transfer the browned beef to a plate, add the remaining oil to the skillet, and sear the second half of the beef cubes. Once all beef is perfectly browned, move it—and any flavorful juices on the plate—into your slow cooker.
Step 2: Sauté Onion and Garlic
In the same skillet, add the chopped onion and cook for 3 to 4 minutes until softened and fragrant. Then stir in the minced garlic and cook for an additional 30 seconds to release its scent without burning. Transfer this fragrant mix directly into the Crockpot with the beef.
Step 3: Add Remaining Ingredients
Pour in the diced potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Give everything a good stir so the tomato paste blends nicely into the broth and all ingredients are well-distributed.
Step 4: Add Bay Leaves and Cook Slowly
Gently nestle the bay leaves into the stew and cover the slow cooker. Set it to cook on low for 10 hours. During this time, patience is key—the beef becomes incredibly tender while the vegetables soak up all those rich flavors, creating a stew that tastes like it simmered for days.
Step 5: Optional Thickening
If you prefer your stew a bit thicker, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the stew and cook for about 10 minutes longer, allowing the stew to thicken up perfectly and coat every tender morsel.
How to Serve Crockpot Beef Stew Recipe
Garnishes
To elevate your Crockpot Beef Stew Recipe visually and add some fresh brightness, consider sprinkling freshly chopped parsley or thyme leaves right before serving. A dollop of sour cream or a sprinkle of grated Parmesan can also add a lovely creaminess that complements the deep, hearty flavors.
Side Dishes
This stew is a complete meal on its own, but pairing it with some warm, crusty bread or soft dinner rolls makes it even more comforting. A simple green salad with a light vinaigrette can provide a refreshing contrast and balance the richness of the stew.
Creative Ways to Present
For a rustic feel, serve the stew in individual cast iron bowls or heavy-duty mugs. You can also hollow out a round crusty loaf of bread and ladle the stew inside for a fun and edible serving vessel that guests will love. Don’t forget to garnish with a sprig of fresh herbs to add that final touch!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Beef Stew Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, so it’s perfect for enjoying as a next-day meal that only needs reheating.
Freezing
This stew freezes beautifully. Portion it out into freezer-safe containers or heavy-duty ziplock bags, leaving some room for expansion. It keeps well for up to 3 months, making it an excellent option for meal prepping or quick dinners on busy nights.
Reheating
Reheat the stew gently on the stovetop over medium-low heat or in the microwave until warmed through. If it has thickened too much during storage, add a splash of beef broth or water to loosen it back to a lovely stew-like consistency.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While chuck or stewing beef cubes are ideal for their tenderness and flavor, you can use other cuts like brisket or short ribs. Just ensure they are suitable for slow cooking and adjust cooking times if necessary.
Is it necessary to sear the beef before slow cooking?
Searing the beef adds a fantastic depth of flavor and locks in juices, but if you’re short on time, you can skip this step. The stew will still be delicious, although it may lack a bit of the rich caramelized notes.
Can I add more vegetables to the stew?
Definitely! Feel free to toss in mushrooms, peas, or green beans toward the end of cooking for extra nutrition and color. Just be mindful of cooking times since some veggies cook faster than others.
How do I make this stew gluten-free?
This recipe is naturally gluten-free if you use gluten-free Worcestershire sauce and beef broth. Double-check your ingredients to avoid any hidden gluten in sauces or seasonings.
What can I do if my stew turns out too watery?
Simply mix a little cornstarch with cold water to form a slurry, stir it into the stew, and cook for a few extra minutes until it thickens. This method is easy and won’t alter the flavors.
Final Thoughts
There is something truly magical about coming home to a Crockpot Beef Stew Recipe that has been slowly simmering away all day, filling the house with warmth and comfort. This stew is not only a straightforward and forgiving recipe, but it’s also a delicious way to create lasting memories around your dinner table. Give it a try—you might just find your new favorite go-to meal for cozy nights in!
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Crockpot Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Beef Stew is a perfect comfort food meal, featuring tender beef cubes slow-cooked with potatoes, carrots, celery, and a rich, flavorful broth enriched with tomato paste and Worcestershire sauce. Easy to prepare and simmered for 10 hours for maximum tenderness, this stew is ideal for cozy dinners or meal prepping for the week.
Ingredients
Main Ingredients
- 2 tablespoons olive oil (divided)
- 2 pounds boneless stewing beef cubes (or chuck)
- 1/2 medium onion (chopped)
- 6 cloves garlic (minced)
- 1 pound Yukon Gold potatoes (peeled & diced in large bite-size pieces)
- 4 large carrots (peeled & cut into large bite-size pieces)
- 3 sticks celery (chopped)
- 3 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Pepper (to taste)
- 3 bay leaves
- 2 tablespoons cornstarch (optional)
Instructions
- Sear the Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown half of the beef cubes on all sides, then transfer them with any juices to the slow cooker. Repeat by adding remaining oil and browning the second batch of beef, transferring them as well.
- Sauté Aromatics: In the same skillet, cook the chopped onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds. Transfer the onions and garlic to the slow cooker with the beef.
- Add Remaining Ingredients: Add potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir everything to combine well.
- Add Bay Leaves and Slow Cook: Gently nestle the bay leaves into the stew. Cover and cook on low for 10 hours until the beef is tender and flavors are melded.
- Optional Thickening: If you prefer a thicker stew, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the stew and cook on high for about 10 minutes until the stew thickens slightly.
Notes
- For the best flavor, sear the beef in batches rather than overcrowding the skillet.
- Yukon Gold potatoes hold their shape well but you can substitute with russet or red potatoes.
- The tomato paste adds a rich depth to the broth; don’t skip it.
- Use low sodium beef broth if reducing salt is desired.
- To make this recipe gluten-free, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.
- The stew improves in flavor when reheated, making it great for leftovers.
