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Crock Pot Beef Stew

Crock pot beef stew cooks beef chuck, Yukon Gold potatoes, carrots, and celery low and slow until the beef is fork-tender and the vegetables are tender. A quick cornstarch slurry thickens the savory broth just before serving.
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Prep Time 20 minutes
Cook Time 9 hours 34 minutes
Total Time 9 hours 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat the oil in a 12-inch skillet over medium-high heat.
  3. Brown the beef in batches, about 8–10 minutes total, then transfer it to a 6-quart slow cooker.
  4. Add the onion to the skillet and cook for 3 minutes, stirring.
  5. Add the garlic and tomato paste and cook for 30 seconds.
  6. Pour in the broth, Worcestershire sauce, and thyme, add the bay leaves, and scrape up the browned bits.
  7. Add the potatoes, carrots, and celery to the slow cooker.
  8. Pour the broth mixture over the vegetables and beef.
  9. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are tender.
  10. Whisk the cornstarch and cold water in a small bowl until smooth.
  11. Stir the cornstarch mixture into the stew.
  12. Cover and cook on HIGH for 15–20 minutes, until thickened.
  13. Remove the bay leaves before serving.

Notes

For the best texture, brown the beef in batches so it browns instead of steams. Refrigerate leftovers for 3–4 days or freeze them; for a gluten-free option, use gluten-free Worcestershire sauce.