Hearty Crockpot Beef Stew: The Ultimate Slow Cooker Recipe
A comforting and robust beef stew, slow-cooked to perfection with tender beef, hearty vegetables, and a rich savory broth, ideal for a satisfying meal.
Equipment
- skillet
- slow cooker/crockpot
Ingredients
Main Ingredients
- 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
Main Instructions
- Heat 1 tablespoon of olive oil in a skillet and sear half the beef cubes until browned; transfer to the slow cooker. Add the remaining oil and brown the second batch, then add to the slow cooker with any juices.
- In the same skillet, cook the onion for 3-4 minutes, then add the minced garlic for 30 seconds; transfer these contents to the slow cooker.
- Add all remaining ingredients to the slow cooker, except for the bay leaves and cornstarch, then stir well.
- Gently place the bay leaves into the slow cooker and cook on low for 10 hours, or until the beef is tender.
- (Optional) To thicken the stew, mix cornstarch with 2 tablespoons of cold water, stir into the stew, and cook for about 10 minutes until thickened.
Notes
Regarding the tomato paste: use a 6-ounce can for a richer flavor. For a thicker stew, mix 2 tablespoons of cornstarch with cold water and stir it in during the last 10 minutes of cooking.