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Overhead shot of beef stew with carrots, potatoes, and celery in thick broth, garnished with thyme and rosemary.

Easy Crockpot Beef Stew

Tender beef and vegetables in a rich, savory broth make this easy crockpot beef stew a hearty, comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

  • 2 lb beef chuck roast 907 g, cut into cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 3 cups carrots chopped
  • 4 cups potatoes (Yukon gold or Russet) chopped
  • 2 stalks celery chopped
  • 1/4 cup all-purpose flour 31 g
  • 1/2 cup cold water
  • 1/4 cup fresh parsley chopped (for garnish)

Instructions
 

  • Brown Beef Cubes:

    Sprinkle salt and pepper over beef cubes. In a large skillet over medium-high heat, warm vegetable oil. Brown beef in batches, turning to get all sides golden, roughly 3-4 minutes per batch. Move browned meat to slow cooker.

  • Sauté Onion Garlic:

    Using the same skillet, sauté diced onion until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until aromatic. Transfer onion mixture to slow cooker.

  • Make Broth Mixture:

    In a separate bowl, combine beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary; whisk until smooth. Pour this liquid over the beef and onions in the slow cooker. Drop in bay leaves.

  • Layer Vegetables on Top:

    Arrange chopped carrots, potatoes, and celery on top of the meat and liquid; do not mix.

  • Slow Cook Stew:

    Secure lid and cook on low for 7-8 hours or on high for 4-5 hours, until beef and vegetables are fork-tender.

  • Thicken with Slurry:

    In a small bowl, blend flour with cold water until no lumps remain. Stir this slurry into the stew. Replace lid and cook on high for 30 minutes to thicken.

  • Season and Serve:

    Discard bay leaves. Fold in fresh parsley. Adjust seasoning with extra salt and pepper if desired. Serve immediately.
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