This Crockpot Beef Stew is a hearty, comforting meal featuring tender beef, root vegetables, and a rich, savory broth — perfect for cold evenings or easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 lbs beef chuck roast, cut into 1.5-inch cubes
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1 lb Yukon Gold potatoes, cubed
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4 carrots, peeled and cut into 1-inch chunks
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2 celery stalks, chopped
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1 large yellow onion, diced
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3 cloves garlic, minced
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2 tbsp tomato paste
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4 cups beef broth (low sodium)
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2 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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Salt and pepper, to taste
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2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
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2 tbsp oil (for searing, optional)
Instructions
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Season beef with salt and pepper. Brown in batches over medium-high heat in a skillet with oil. Transfer to crockpot.
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In the same skillet, sauté onion and garlic. Stir in tomato paste and cook for 1–2 minutes. Deglaze with a bit of broth, then pour into crockpot.
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Add potatoes, carrots, celery, remaining broth, Worcestershire sauce, herbs, and bay leaf. Stir gently.
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Cover and cook on low for 8–9 hours or high for 4–5 hours until beef is tender.
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Optional: Mix cornstarch and water into a slurry. Stir into stew and cook uncovered 30 minutes to thicken.
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Remove bay leaf. Taste and adjust seasoning before serving.