Slow Cooker Savory Beef Stew Delight

A Short Story About This Recipe

When I think of comfort food, Crock Pot Beef Stew is always one of the first dishes that comes to mind. Growing up, this was the recipe my family prepared every Sunday during the cooler months. The slow cooker worked its magic all day, filling the house with a rich, savory aroma that made waiting until dinner nearly impossible. I remember sneaking into the kitchen just to lift the lid and get a peek at the tender beef chunks and hearty vegetables simmering away. Today, I still turn to this dish when I want something warm, hearty, and nourishing without spending hours in the kitchen.

Why You Will Love This Recipe

You will love this Crock Pot Beef Stew because it is the perfect combination of convenience and flavor. The slow cooker does most of the work, allowing you to go about your day while dinner practically cooks itself. The beef turns melt-in-your-mouth tender, the vegetables are perfectly soft, and the broth becomes a thick, flavorful gravy that is perfect for sopping up with crusty bread.

Versatile

This recipe is incredibly versatile. You can swap the vegetables based on what you have on hand or what is in season. Carrots, potatoes, celery, and onions are the classic choices, but you can easily add green beans, peas, parsnips, or even sweet potatoes. It can be made to suit your tastes – make it more herbaceous with fresh thyme or rosemary, or add a pinch of smoked paprika for a deeper flavor.

Affordable

Crock Pot Beef Stew is budget-friendly and feeds a crowd. It uses affordable cuts of beef like chuck roast, which become tender when cooked low and slow. The bulk of the dish is made up of vegetables, which makes it filling without being expensive. It is an excellent option for family dinners, meal prep, or when you need a comforting dish to stretch across several days.

Ingredients for the Recipe

• 2 pounds beef chuck roast, cut into 1-inch cubes

• 4 large carrots, peeled and sliced

• 4 medium potatoes, peeled and cubed

• 3 celery stalks, sliced

• 1 large onion, diced

• 4 cups beef broth

• 3 tablespoons tomato paste

• 3 tablespoons all-purpose flour

• 3 tablespoons olive oil

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 bay leaves

• Salt and pepper to taste

How to Prepare This Recipe

Making Crock Pot Beef Stew is very straightforward, and once you see how easy it is, it will quickly become one of your go-to meals. The slow cooker takes care of the hard work while you enjoy the delicious result.

Step-by-Step Instructions for Preparation

1. Prepare the beef: Start by patting the beef cubes dry with paper towels. This helps them brown properly. Season generously with salt and pepper.

2. Sear the meat: Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches, avoiding overcrowding. Brown each side for about 3–4 minutes until a deep crust forms. Transfer browned beef to the Crock Pot as you finish each batch.

3. Cook the aromatics: In the same skillet, add the diced onions, celery, and garlic. Cook for 3–4 minutes until fragrant and softened. Stir in the tomato paste and flour, cooking for another minute to remove the raw taste of the flour. This mixture will thicken the stew beautifully.

4. Deglaze the skillet: Pour in one cup of beef broth into the hot pan and scrape up the browned bits from the bottom with a wooden spoon. This step adds incredible depth of flavor to your stew. Pour this mixture over the beef in the Crock Pot.

5. Add vegetables and seasonings: Add the carrots, potatoes, thyme, rosemary, and bay leaves to the slow cooker. Pour in the remaining beef broth and gently stir to combine.

6. Slow cook: Cover the Crock Pot with the lid and cook on LOW for 8 hours or on HIGH for 4–5 hours. The beef should be fork-tender, and the vegetables should be soft but not falling apart.

7. Adjust thickness: If the stew seems too thin, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the stew during the last 30 minutes of cooking.

8. Taste and adjust seasoning: Remove the bay leaves, taste the stew, and adjust the salt and pepper if necessary.

Quick and Easy

Even though there are several steps, each one is simple and quick. The searing and sautéing only take about 15 minutes and make a huge difference in flavor. After that, you just let the slow cooker handle the rest of the cooking process while you go about your day.

Customizable

This stew is easy to customize to your taste or dietary preferences. If you like a richer broth, use homemade beef stock or add extra herbs like parsley or oregano. To lighten it up, use chicken broth instead of beef broth for a milder flavor. You can also make it gluten-free by using a gluten-free flour blend or cornstarch instead of all-purpose flour.

Popular With Many People

Crock Pot Beef Stew is always a crowd-pleaser. It is a classic dish that appeals to all ages and works for many occasions, from family weeknight dinners to casual gatherings with friends. Leftovers are even better the next day, making it a great make-ahead meal.

Slow Cooker Savory Beef Stew Delight

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This Crock Pot Beef Stew is a classic, hearty dish made with tender beef chunks, fresh vegetables, and a rich, flavorful broth. It is slow-cooked to perfection, making it the perfect comfort food for family dinners or meal prep.

• Author: Lura Skye
• Prep Time: 20
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 4 large carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 3 celery stalks, sliced
• 1 large onion, diced
• 4 cups beef broth
• 3 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste

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Instructions

1. Pat the beef cubes dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches until a deep crust forms, about 3–4 minutes per side. Transfer browned beef to the Crock Pot.
3. In the same skillet, add diced onions, celery, and garlic. Sauté for 3–4 minutes until softened. Stir in tomato paste and flour, cooking for 1 minute.
4. Deglaze the skillet with 1 cup of beef broth, scraping up the browned bits with a wooden spoon. Pour the mixture into the Crock Pot.
5. Add carrots, potatoes, thyme, rosemary, bay leaves, and the remaining beef broth. Stir gently to combine.
6. Cover with the lid and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the beef is fork-tender.
7. If a thicker stew is desired, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the stew during the last 30 minutes of cooking.
8. Remove bay leaves, taste, and adjust seasoning with additional salt and pepper if needed before serving.

Notes

You can substitute sweet potatoes for regular potatoes for a slightly sweeter flavor.

Add peas or green beans in the last 20 minutes of cooking to keep them vibrant.

For a gluten-free version, use cornstarch or a gluten-free flour blend instead of all-purpose flour.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the stew a day in advance. Simply store it in an airtight container in the refrigerator once cooled. Reheat it gently on the stove or in the slow cooker on low heat until warmed through.

Can I freeze Crock Pot Beef Stew?
Absolutely. Allow the stew to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I skip searing the beef?
You can, but searing develops a deeper, richer flavor and helps lock in the juices. Taking the extra time to brown the beef is worth it.

How do I make the stew thicker?
If you prefer a thicker stew, stir in a slurry of cornstarch and cold water during the last 30 minutes of cooking. This will give the broth a velvety texture.

Can I add other vegetables?
Yes, you can include peas, green beans, or parsnips. Just add quick-cooking vegetables like peas in the last 20 minutes of cooking so they do not overcook.