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An extreme close-up of slow cooker beef stew in a rustic white ceramic bowl, highlighting the texture of the tender beef and vegetables.

Crockpot Beef Stew: The Ultimate Hearty Slow Cooker Recipe

This Crockpot Beef Stew is the ultimate comfort food! With fall-apart tender beef, hearty vegetables, and a rich, savory gravy, this easy slow cooker recipe is a guaranteed family favorite that requires minimal effort for maximum flavor.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 carrots peeled and cut into 1-inch chunks
  • 3 celery stalks cut into 1-inch chunks
  • 4 cloves garlic minced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • 2 tbsp cornstarch optional, for thickening
  • 2 tbsp cold water optional, for thickening

Equipment

  • 1 Crockpot (6-quart or larger)
  • 1 Large Skillet

Instructions
 

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add half of the beef in a single layer and sear until browned on all sides, about 5-7 minutes. Transfer to the slow cooker. Repeat with the remaining beef.
  3. To the same skillet, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
  4. Pour about 1/2 cup of the beef broth into the skillet and scrape up any browned bits from the bottom. Pour this mixture into the slow cooker.
  5. Add the potatoes, remaining beef broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir to combine.
  6. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is tender and shreds easily.
  7. If you desire a thicker stew, mix the cornstarch and cold water in a small bowl to make a slurry. Stir the slurry into the stew during the last 30 minutes of cooking and turn the slow cooker to HIGH.
  8. Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Notes

Beef: Using beef chuck is essential for a tender result; avoid using lean stew meat.
Flavor: Don't skip searing the beef! It creates a massive flavor base for the entire stew.
Vegetables: Cut vegetables into large, uniform pieces to prevent them from getting mushy.
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