Crockpot Beef Stew Recipe
This Crockpot Beef Stew is a hearty, comforting meal made with tender beef, chunky vegetables, and rich flavor packed into every bite—perfect for a cozy night in.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons olive oil divided
- 2 pounds boneless stewing beef cubed or chuck
- 0.5 medium onion chopped
- 6 cloves garlic minced
- 1 pound Yukon Gold potatoes peeled and diced
- 4 large carrots peeled and chopped
- 3 sticks celery chopped
- 3 cups beef broth
- 1 can tomato paste 6 oz
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- black pepper to taste
- 3 bay leaves
- 2 tablespoons cornstarch optional
Instructions
Instructions
- Add 1 tablespoon of olive oil to a skillet and sear half the beef cubes over medium-high heat until browned. Remove and repeat with remaining oil and beef.
- Transfer all seared beef and juices to the slow cooker.
- Add onion to skillet, cook 3–4 minutes; stir in garlic and cook another 30 seconds. Transfer to cooker.
- Add remaining ingredients except bay leaves and cornstarch. Stir gently.
- Place bay leaves in. Cook on low for 10 hours or until beef is tender.
- If desired, mix cornstarch with cold water, stir into stew, and simmer 10 minutes to thicken.
Notes
Serve warm with crusty bread or on its own for a hearty, cozy meal. Store leftovers in the fridge up to 4 days or freezer for longer.