Description
This Crockpot Beef Stew Recipe is the perfect comfort food. Rich, hearty, and packed with vegetables, it’s an easy meal that simmers throughout the day for intense flavor.
Ingredients
Scale
- 2 tablespoons olive oil divided
- 2 pounds boneless stewing beef cubes or chuck
- 1/2 medium onion chopped
- 6 cloves garlic minced
- 1 pound Yukon Gold potatoes peeled & diced (fairly large bite-size pieces)
- 4 large carrots peeled & cut into fairly large bite-size pieces
- 3 sticks celery chopped
- 3 cups beef broth
- 1 (6 ounce) can tomato paste see note
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Pepper to taste
- 3 bay leaves
- 2 tablespoons cornstarch optional
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef cubes and brown them on all sides.
- Transfer the browned beef to the crockpot. In the same skillet, add the remaining tablespoon of olive oil and sauté the onions and garlic until softened.
- Add the sautéed onions and garlic to the crockpot along with the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, pepper, and bay leaves. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
- If desired, mix cornstarch with a little water to create a slurry and add it to the stew in the last 30 minutes of cooking to thicken.
Notes
For a richer flavor, let the stew sit in the refrigerator overnight and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Main Course, Stew
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 1,050 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 105 mg
Keywords: Crockpot Beef Stew Recipe, beef stew, slow cooker recipes, comfort food