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Looking down at a bowl of beef stew with chunks of meat, potatoes, and carrots in thick brown broth.

Crockpot Beef Stew

Beef and potatoes slow-cooked in a savory broth with tomato paste and Worcestershire sauce for a hearty meal.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method

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 and diced into fairly large bite-size pieces
  • 4 large carrots peeled and cut into fairly large bite-size pieces
  • 3 sticks celery chopped
  • 3 cups beef broth
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • Pepper to taste
  • 3 bay leaves
  • 2 tablespoons cornstarch optional

Method
 

  1. Sear Beef Cubes:

    Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear half the beef cubes until browned on all sides, then transfer to a plate. Add the remaining oil and brown the second batch. Place all beef and accumulated juices into the slow cooker.

  2. Sauté Onion and Garlic:

    Sauté the onion in the same skillet for 3-4 minutes, then add garlic and cook for 30 seconds. Transfer this mixture to the slow cooker.

  3. Combine Remaining Ingredients:

    Combine all remaining ingredients except bay leaves and cornstarch in the slow cooker. Mix thoroughly.

  4. Add Bay Leaves and Cook:

    Carefully add bay leaves. Cook on low for 10 hours, until the beef is fork-tender.

  5. Thicken with Cornstarch:

    For a thicker consistency, whisk cornstarch with 2 tablespoons cold water, stir into the stew, and continue cooking until thickened, about 10 minutes.