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A hearty serving of Crockpot Beef Stew is shown, ready to be enjoyed.

Best Crockpot Beef Stew

This hearty Crockpot Beef Stew is slow-cooked to perfection, transforming simple ingredients into a deeply flavorful and comforting meal. Searing the beef before slow cooking unlocks rich flavors, while the long cooking time tenderizes the meat and melds the ingredients into a delicious stew.
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Prep Time 25 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 medium potatoes, peeled and cubed
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce optional
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp cornstarch optional, for thickening
  • 2 tbsp cold water optional, for thickening
  • Fresh parsley, chopped for garnish
  • Crusty bread, for serving

Equipment

  • Crockpot (slow cooker)
  • Large bowl
  • large skillet
  • Measuring spoons
  • Measuring cups
  • cutting board
  • Chef's knife
  • spoon or spatula
  • small bowl
  • whisk

Method
 

  1. Prepare the Beef: In a large bowl, combine flour, salt, and pepper. Add the beef cubes and toss to coat evenly.
  2. Sear the Beef (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Add the beef in batches (do not overcrowd the pan) and sear on all sides until browned. Transfer the browned beef to the crockpot.
  3. Add Vegetables and Aromatics: Add the chopped onion and garlic to the crockpot. Then add the chopped carrots, celery, and potatoes.
  4. Add Flavor Boosters: Stir in the tomato paste, beef broth, Worcestershire sauce (if using), thyme, and bay leaves.
  5. Slow Cook: Cover the crockpot and cook on Low for 7-8 hours or on High for 4-5 hours, or until the beef is very tender and the vegetables are cooked through.
  6. Thicken (Optional): If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the crockpot during the last 30 minutes of cooking.
  7. Serve: Remove the bay leaves before serving. Garnish with fresh parsley and serve hot with crusty bread.

Notes

For best results, sear the beef in batches to ensure proper browning. Using Yukon Gold potatoes can result in a creamier texture. Adjust cooking time based on your crockpot. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for longer storage. For a richer flavor, use homemade beef broth. Other vegetables like parsnips or turnips can be added to the stew as well.