Crockpot Beef Stew – A Hearty, Comforting Classic
A hearty, slow-cooked beef stew packed with tender meat, root vegetables, and a rich, savory broth — perfect for cozy nights and meal prep.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
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2 lbs beef chuck roast, cut into 1.5” cubes
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1/4 cup all-purpose flour
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Salt & pepper to taste
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2 tbsp olive oil
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4 medium carrots, peeled and sliced
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3 medium potatoes, diced
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3 celery stalks, sliced
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1 large onion, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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2 tbsp Worcestershire sauce
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4 cups beef broth (low sodium)
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
Instructions
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Toss beef cubes with flour, salt, and pepper.
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In a skillet, heat oil over medium-high heat and brown beef in batches.
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Transfer browned beef to the crockpot. Add carrots, potatoes, celery, and onion.
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Add garlic, thyme, rosemary, and bay leaves.
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In a bowl, mix tomato paste, Worcestershire, and beef broth. Pour over the ingredients.
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Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
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Optional: Thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes.
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Remove bay leaves and serve hot.
Notes
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Add peas in the last 30 minutes.
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For extra depth, add ½ cup red wine.
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Leftovers can be refrigerated or frozen.