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Crock Pot Beef Stew

Crock Pot beef stew slow-cooks beef chuck with Yukon Gold potatoes and vegetables until the beef is fork-tender. A savory broth thickens at the end for a hearty, comforting dinner.
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Prep Time 30 minutes
Cook Time 9 hours 20 minutes
Total Time 9 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, chopped
  • 5 carrots medium, cut into 1-inch pieces
  • 3 celery ribs cut into 1/2-inch pieces
  • 2 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Season the beef with the salt and pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat and brown the beef in 3 batches, turning to brown multiple sides, about 5 minutes per batch; transfer the beef to a plate.
  3. Put the onion, carrots, celery, potatoes, and garlic in a 6-quart slow cooker.
  4. Arrange the browned beef on top.
  5. Pour the broth into the skillet and scrape up the browned bits.
  6. Whisk in the tomato paste, Worcestershire sauce, and thyme.
  7. Pour the mixture into the slow cooker and add the bay leaves.
  8. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are tender.
  9. Remove and discard the bay leaves.
  10. Stir together the cornstarch and cold water until smooth.
  11. Stir the slurry into the stew.
  12. Cover and cook on HIGH for 15 to 20 minutes, until the broth thickens.

Notes

Brown the beef in batches to develop browned bits for the broth. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months.