Easy Crockpot Beef Stew Recipe
I’ll be honest: there are few things more comforting than coming home to the smell of a warm beef stew simmering in the crockpot. It’s the kind of meal that brings people together without any fuss. This recipe came about years ago when my kids were little, and I needed dinners that practically cooked themselves. Between school drop-offs, work, and soccer practice, the crockpot became my best friend.I remember the first time I made this stew. It was a chilly fall day, and I was determined to create something hearty that would fill everyone up without complaints. I threw some beef, vegetables, and a few seasonings into the crockpot, crossed my fingers, and hoped for the best. By dinnertime, the house smelled amazing, and my family devoured every last bite. Over the years, I’ve tweaked the recipe until it became what I’m sharing with you today—a foolproof, easy beef stew that’s perfect for any busy day.
Equipment
- A crockpot (slow cooker)
- A cutting board and knife for prepping ingredients
- A large skillet for browning the beef (optional but recommended)
- Measuring cups and spoons
- A whisk for mixing the thickener
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 large carrots, peeled and sliced
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Heat a large skillet over medium-high heat. Add a drizzle of oil.
- Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. This step adds extra flavor but can be skipped if you’re short on time.
- Add the carrots, potatoes, celery, onion, and garlic to the bottom of the crockpot.
- Place the beef on top of the vegetables.
- In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and a pinch of salt and pepper.
- Pour the mixture over the beef and vegetables.
- Add the bay leaves.
- Cover the crockpot and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry.
- Stir the slurry into the crockpot and let it cook for the remaining time to thicken.
- Remove the bay leaves before serving.
- Ladle the stew into bowls and enjoy!