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
Scale
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.
