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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
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method

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)

Method
 

  1. 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.

  2. 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.

  3. 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.

  4. Layer Vegetables on Top:

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

  5. 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.

  6. 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.

  7. Season and Serve:

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