This easy Crock Pot Beef Stew features tender beef, hearty vegetables, and a rich, savory broth — all slow-cooked to perfection for the ultimate comfort meal.
- 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 1–2-inch cubes
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1 tbsp olive oil (optional, for browning)
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1 lb Yukon gold potatoes, cubed
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3 large carrots, sliced thick
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2 ribs celery, chopped
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1 yellow onion, diced
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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4 cups low-sodium beef broth
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2 bay leaves
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1 tsp dried thyme
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½ tsp rosemary
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Salt and pepper to taste
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2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
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(Optional) Brown the beef cubes in olive oil over medium-high heat for 2–3 minutes per side.
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In the crock pot, combine beef, potatoes, carrots, celery, onion, garlic, tomato paste, Worcestershire sauce, broth, and seasonings.
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Cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender.
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For a thicker stew, mix cornstarch and water into a slurry. Stir in during the last 30 minutes of cooking.
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Remove bay leaves, taste, and adjust seasoning. Serve hot.