Crockpot Beef Stew – Hearty, Tender, and Comforting
This crockpot beef stew features tender chunks of beef, hearty vegetables, and a savory broth that thickens into a rich, comforting gravy. Perfect for make-ahead meals or cold nights.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
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2½ lbs beef chuck roast, cut into 1½-inch cubes
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3 tbsp all-purpose flour (or cornstarch for GF)
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1 tbsp olive oil or butter
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1 large onion, diced
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3 cloves garlic, minced
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3 carrots, sliced into thick rounds
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3 celery stalks, diced
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1½ lbs Yukon Gold potatoes, cubed
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2 tbsp tomato paste
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4 cups beef broth (low sodium)
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1 tbsp Worcestershire sauce
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2 bay leaves
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1 tsp dried thyme
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1 tsp dried rosemary
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Salt and pepper, to taste
Instructions
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Season beef cubes with salt, pepper, and toss with flour.
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Brown beef in a skillet with oil until seared on all sides. Transfer to crockpot.
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In the same pan, sauté onion, garlic, and celery until softened. Stir in tomato paste, cook 1 minute. Add to crockpot.
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Add carrots, potatoes, broth, Worcestershire, herbs. Stir gently.
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Cover and cook on low 8–10 hours or high 4–6 hours, until beef is tender.
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Optional: Mash some potatoes or stir in a cornstarch slurry to thicken.
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Adjust seasoning. Remove bay leaves before serving.
Notes
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add peas in the last 30 minutes for color.
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Freeze leftovers up to 3 months.
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Serve with crusty bread or over mashed potatoes.