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Crockpot Beef Stew

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A rich and hearty slow-cooked beef stew with tender chunks of beef, wholesome vegetables, and a deeply flavorful savory broth.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 7-8 hours (low) or 4-5 hours (high)
  • Total Time: 7 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 pounds beef stew meat, cut into chunks
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 cups beef broth
  • 3 medium potatoes, chopped
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Toss beef stew meat with flour, salt, and black pepper until lightly coated.
  2. Heat olive oil in a skillet over medium-high heat and brown the beef on all sides.
  3. Transfer browned beef to the crockpot. Add potatoes, carrots, celery, onion, and garlic.
  4. Whisk together beef broth and tomato paste until smooth, then pour over the meat and vegetables.
  5. Add thyme, rosemary, and bay leaves.
  6. Cover and cook on low for 7–8 hours or on high for 4–5 hours until beef is tender.
  7. Remove bay leaves, adjust seasoning with salt and pepper, and serve warm.

Notes

  • Add peas during the last 30 minutes for extra color and sweetness.
  • Stir in Worcestershire sauce or a splash of red wine for deeper flavor.
  • Use chuck roast for the most tender results.
  • Thicken with a cornstarch slurry if needed during the final 30 minutes.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://juliameals.com/crockpot-beef-stew/