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Crock Pot Beef Stew

Crock Pot beef stew with deep mahogany broth, fall-apart beef, and tender potatoes cooked low and slow. Finished with a cornstarch slurry for a thick, spoon-coating texture.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
  • 1 lb baby potatoes Halved.
  • 3 carrots Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Broth and seasonings
  • 2 cup beef broth
  • 1 cup red wine or extra beef broth Use red wine, or substitute extra beef broth.
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
Thickener and finishing
  • 3 tbsp cornstarch
  • 3 tbsp water For slurry.
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Prep and layer in slow cooker
  1. Season the beef chuck cubes generously with salt and pepper.
  2. Add the potatoes, carrots, celery, and onion to the bottom of the slow cooker.
  3. Nestle the seasoned beef on top, then scatter in the garlic, thyme, rosemary, and bay leaves.
  4. Pour in the beef broth and red wine (or extra beef broth), then add the diced tomatoes, tomato paste, and Worcestershire sauce.
Cook until tender
  1. Cook on Low for 8-10 hours or on High for 4-5 hours, until the beef is fall-apart tender.
Thicken and finish
  1. Remove the bay leaves from the stew and discard them.
  2. Stir the cornstarch slurry (cornstarch whisked with water) into the stew until no dry lumps remain.
  3. Cook on High for 20-30 minutes, until the broth thickens and clings to the meat and vegetables.
  4. Taste and season with additional salt and pepper as needed.

Notes

Pro tip: for the most tender results, avoid lifting the lid during the first hours of slow cooking. Store leftovers in the fridge up to 4 days; freeze up to 3 months (thaw overnight in the fridge and reheat gently). For a lighter option, use low-sodium beef broth and Worcestershire, and consider swapping half the potatoes for extra carrots.