Crockpot Easy Beef Stew
This is the ultimate set-it-and-forget-it meal for a busy day. This recipe for Crockpot Easy Beef Stew focuses on maximum flavor with minimum effort, creating a hearty, rich, and deeply satisfying stew that tastes like it simmered all day on your stovetop.
Hearty & Foolproof Crockpot Easy Beef Stew
This recipe is designed for simplicity and success. We skip the traditional stovetop searing to save time and dishes, relying on a few key ingredients to build a deep, savory flavor base right in the slow cooker. The result is a classic, comforting beef stew with tender beef, perfectly cooked vegetables, and a rich, glossy gravy.
Yields: 6-8 servings Prep time: 15 minutes Cook time: 7-8 hours on Low, 4-5 hours on High
Why This Recipe Works: The Secrets to "Easy" Flavor
Before we get to the ingredients, let's understand the three pillars that make this dump-and-go stew so delicious.
- The Right Cut of Beef: The secret to a tender beef stew isn't long cooking; it's cooking the right cut. We use beef chuck roast. It has a good amount of fat and connective tissue, which breaks down over hours of slow, moist heat, transforming into meltingly tender, succulent pieces of meat infused with flavor.
- The Flavor Boosters: Since we're skipping the stovetop sear, we use a powerhouse trio of ingredients to build a savory base. Tomato paste adds a deep umami flavor and rich color. Worcestershire sauce provides a complex, savory tang. A bit of flour helps thicken the sauce from the very beginning.
- The Perfect Thickening Trick: A common problem with slow cooker stews is a watery sauce. This recipe solves that with a simple, foolproof cornstarch slurry added at the very end. This allows you to control the exact consistency of your gravy, ensuring it's perfectly rich and glossy, not thin and watery.
Ingredients
- 2-3 lbs (about 1-1.4 kg) beef chuck roast, trimmed of large fat pieces and cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2-3 carrots, peeled and cut into 1-inch chunks
- 2-3 celery stalks, chopped
- 2 lbs (about 1 kg) Yukon Gold potatoes, peeled and cut into 1-inch chunks (do not use Russets, as they can become mushy)
- 3-4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 4 cups (32 oz / 950ml) low-sodium beef broth
- 1 tbsp Worchestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
For the Thickener (at the end):
- 2 tbsp cornstarch
- ¼ cup cold water
Step-by-Step Instructions
Prep the Ingredients: Pat the beef cubes dry with a paper towel (this helps them brown better in the slow cooker). Chop all your vegetables into roughly 1-inch pieces so they cook evenly.
Combine in the Crockpot: In a large (6-quart or larger) slow cooker, combine the beef cubes, onion, carrots, celery, potatoes, and minced garlic.
Add Seasonings and Liquids: Sprinkle the flour and tomato paste over the ingredients in the slow cooker. Toss everything together to coat as evenly as possible. Pour in the beef broth and add the Worchestershire sauce, dried thyme, bay leaf, salt, and pepper. Give it one final stir.
The Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fall-apart tender and can be easily shredded with a fork.
Thicken the Gravy: About 30 minutes before serving, create a slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the slow cooker, mixing it in gently. Cover and cook on HIGH for 15-20 minutes, or until the gravy has thickened to your desired consistency.
Serve: Remove and discard the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. Ladle the hot stew into bowls and serve immediately.
Tips for Success & Variations
- For Deeper Flavor (Optional Sear): If you have 15 extra minutes, this step is worth it. Heat a tablespoon of oil in a large skillet over medium-high heat. Pat the beef dry, season with salt and pepper, and sear in batches until deeply browned on all sides. Transfer the seared beef to the slow cooker and proceed with the recipe. This adds a layer of flavor that is impossible to replicate otherwise.
- Vegetable Variations: Feel free to add other vegetables! Add 8 oz of sliced mushrooms along with the other veggies. For a pop of color and sweetness, add 1 cup of frozen peas during the last 10 minutes of cooking.
- A Richer, Darker Stew: For a deeper, more robust flavor, use a dark beef broth (like one made from a "Better Than Bouillon" roasted beef base) and add a splash of red wine or a dark beer (like a stout) along with the beef broth.
- Make-Ahead and Freezer-Friendly: This stew is a perfect make-ahead meal. It actually tastes even better the next day as the flavors meld. It also freezes beautifully for up to 3 months. Let it cool completely before storing in an airtight container or freezer bags.
- Serving Suggestions: This stew is fantastic served with crusty bread for dipping, over a bed of creamy mashed potatoes, or with a side of steamed green beans.
Enjoy your incredibly easy and delicious Crockpot beef stew
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