Crockpot Beef Stew

why make this recipe

Beef stew is a classic comfort food that warms the soul. Using a crockpot makes it even easier, as you can set it and forget it while it simmers away, developing deep flavors. This easy crockpot beef stew recipe allows you to enjoy a hearty meal without spending all day in the kitchen. It’s perfect for busy weekdays or lazy weekends when you want something delicious with little effort. Plus, it’s a great way to use up leftover vegetables!

how to make Easy Crockpot Beef Stew

Ingredients

• 2 tbsp Olive Oil
• 2 lbs Boneless Beef Chuck (cut into 1-inch cubes)
• 1 Medium Yellow Onion (chopped)
• 6 Cloves of Garlic (minced)
• 1 lb Yukon Gold Potatoes (peeled and diced)
• 4 Large Carrots (peeled and cut)
• 3 Sticks of Celery (chopped)
• 3 cups Beef Broth
• 1 Can Tomato Paste (6 oz)
• 1 tbsp Worcestershire Sauce
• 1 tsp Salt
• Freshly Ground Black Pepper
• 2 tbsp Cornstarch (for thickening, optional)
• 2 tbsp Water (for thickening, optional)

Directions

1. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add half of the beef cubes in a single layer, making sure not to overcrowd the pan. Sear the beef for about 45 seconds per side, or until browned on all sides. This step helps create rich flavor in the stew. Transfer the seared beef and any juices to the slow cooker. Repeat with the remaining olive oil and beef.

2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Then, add the minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic mixture to the slow cooker with the beef.

3. To the slow cooker, add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Stir everything together until well combined. Gently place the bay leaves on top.

4. Cover the slow cooker and cook on low for 10 hours or until the beef is tender and easily falls apart. If you’re short on time, you can cook on high for 4-5 hours, but the low and slow method is best for tender results.

5. About 10-20 minutes before serving, if you prefer a thicker gravy, make a slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Slowly stir the slurry into the stew. Cover and cook on high for another 10-15 minutes, or until the stew has thickened to your liking.

how to serve Easy Crockpot Beef Stew

Serve the beef stew hot, directly from the crockpot, in bowls. It pairs well with crusty bread, rice, or even a simple green salad. Sprinkle some fresh herbs on top if you like, for an extra touch of flavor.

how to store Easy Crockpot Beef Stew

Let the leftover stew cool down to room temperature before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.

tips to make Easy Crockpot Beef Stew

• To save time, chop your vegetables ahead of time and store them in the fridge.
• For extra flavor, consider adding a splash of red wine to the broth.
• If you want to make it sweeter, add a tablespoon of sugar or a splash of balsamic vinegar.
• Use fresh herbs like thyme or rosemary for an aromatic twist.

variation

You can customize this beef stew by adding different vegetables like peas or corn. For a bit of spice, you might add some red pepper flakes or a splash of hot sauce. You can also use different types of meat, such as chicken or pork.

FAQs

1. Can I use frozen beef for this recipe?
Yes, you can use frozen beef, but make sure to thaw it before cooking for even cooking.

2. Can I cook the stew on high heat?
Yes, you can cook it on high for 4-5 hours if you’re short on time, but low and slow cooking will give you the best flavor and tenderness.

3. What can I use instead of beef broth?
You can use vegetable broth or chicken broth if you’re looking for a lighter option. Just keep in mind that it may change the flavor slightly.

Easy Crockpot Beef Stew

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• Author: admin
• Total Time: 615 minutes
• Yield: 6 servings
• Diet: None

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Description

A hearty and comforting beef stew made effortlessly in a crockpot, perfect for busy days and using up leftover vegetables.

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Ingredients

• 2 tbsp Olive Oil
• 2 lbs Boneless Beef Chuck (cut into 1-inch cubes)
• 1 Medium Yellow Onion (chopped)
• 6 Cloves of Garlic (minced)
• 1 lb Yukon Gold Potatoes (peeled and diced)
• 4 Large Carrots (peeled and cut)
• 3 Sticks of Celery (chopped)
• 3 cups Beef Broth
• 1 Can Tomato Paste (6 oz)
• 1 tbsp Worcestershire Sauce
• 1 tsp Salt
• Freshly Ground Black Pepper
• 2 tbsp Cornstarch (for thickening, optional)
• 2 tbsp Water (for thickening, optional)

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Instructions

1. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add half of the beef cubes in a single layer, sear for about 45 seconds per side until browned, then transfer to the slow cooker.
2. Repeat with remaining olive oil and beef.
3. Add chopped onion to the skillet and cook for 3-4 minutes, then add minced garlic and cook for another 30 seconds. Transfer to the slow cooker.
4. Add potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir to combine and place bay leaves on top.
5. Cover and cook on low for 10 hours or high for 4-5 hours until beef is tender.
6. If making a thicker gravy, mix cornstarch and water in a small bowl to make a slurry, stir into stew, cover, and cook on high for another 10-15 minutes.

Notes

Serve with crusty bread, rice, or a simple salad. For added flavor, sprinkle fresh herbs on top.

• Prep Time: 15 minutes
• Cook Time: 600 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American