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Crockpot Beef Stew Recipe

Crockpot Beef Stew Recipe for Ultimate Cozy Comfort

This Crockpot Beef Stew Recipe is the ultimate comfort food, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 1 tablespoon Olive Oil Substitute with vegetable oil if necessary.
  • 2 pounds Boneless Stewing Beef Or Chuck; cuts like round or brisket can also work.
  • 1 medium Onion Yellow or white preferred, shallots can substitute.
  • 4 cloves Garlic Fresh garlic is ideal, but minced garlic works too.
  • 4 medium Yukon Gold Potatoes Russet potatoes can also be used but may break down.
  • 3 medium Carrots Any firm carrots will do; baby carrots are great.
  • 2 stalks Celery Can be omitted if not available.
  • 4 cups Beef Broth Use vegetable broth for a lighter variation.
For Extra Flavor
  • 2 tablespoons Tomato Paste Halve the amount if using double concentrated.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be a gluten-free substitute.
  • to taste Salt Season to taste.
  • to taste Pepper Season to taste.
  • 2 leaves Bay Leaves No substitutes recommended.
Thickening Option
  • 2 tablespoons Cornstarch Optional for stew consistency.

Equipment

  • Crockpot
  • skillet

Method
 

Step-by-Step Instructions
  1. Sear the Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear half of the boneless stewing beef cubes for about 4-5 minutes until browned. Transfer to a plate and repeat with the remaining cubes.
  2. Prepare the Aromatics: In the same skillet, add another tablespoon of olive oil if needed, and sauté the chopped onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds. Transfer to the Crockpot.
  3. Add the Vegetables: Add chopped carrots, diced Yukon Gold potatoes, and chopped celery to the Crockpot, ensuring they are evenly spread.
  4. Combine Ingredients: Pour in beef broth to cover the vegetables, then stir in tomato paste, Worcestershire sauce, salt, pepper, and bay leaves.
  5. Cook on Low: Cover and set to cook on low for 10 hours until the beef is fork-tender.
  6. Thicken the Stew (Optional): About 30 minutes before serving, mix cornstarch with cold water and stir into the slow cooker. Cook for an additional 10 minutes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store in an airtight container for up to 3 days in the fridge. For longer storage, freeze in freezer-safe containers for up to 3 months.

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