This Crockpot beef stew recipe is simple, hearty, and totally delicious. It's a comforting classic dish that the whole family will love.
This beef stew is a super easy set-it-and-forget-it kinda recipe. Chop, sear, place everything in the slow cooker, and go to work. Or go to bed. Next thing you know, dinner's ready.
Everything just melts in your mouth. That's why I cooked it for 10 hours. Totally worth it. The potatoes and veggies are cooked right in the stew, so you don't need to make separate sides unless you really want to. 😉
I didn't go overboard with ingredients in this Crockpot beef stew. I only used pantry staples. When you cook a stew like this low and slow, you really don't need much to make it taste amazing. The bay leaves and Worcestershire sauce are key to giving the sauce a really deep and satisfying flavor. Worcestershire sauce is my (not so) secret ingredient that I love to add to sauces to give it that umami flavor.
Recipe notes & tips:
- You don't have to sear the beef prior to adding it to the slow cooker, but I recommended it. Yes, it's an extra step, but it also makes the stew more flavorful, and you can do most of the chopping/prep while you're browning the meat.
- This recipe freezes well.
- I suggest cooking it for the full 10 hours on low as stewing beef really isn't tender, so you'll get better results than cooking it on high for a shorter period.
- I was ready to add flour to it during the last 30 minutes of cooking, but I decided against it. The potatoes released sufficient starch to thicken the sauce up nicely. If you prefer an even thicker stew, you could certainly add some flour in (make a slurry with some of the juices), but I don't think it's necessary.
- You can serve this recipe with a side salad or some dinner rolls/cornbread, but it is a complete meal in itself.
Hope you enjoy this slow cooker beef stew recipe as much as I did!
Questions? Ask me below!
Crockpot Beef Stew Recipe
- 2 pounds boneless stewing beef cubed
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 large carrots peeled & sliced
- 3 sticks celery chopped
- 1 pound Yukon Gold or Russet potatoes peeled & diced
- 6 cloves garlic minced
- 2.5 cups beef broth
- 1 (5.5 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Pepper to taste
- 3 bay leaves
- Sear the beef cubes on all sides over medium-high heat in a large skillet with the olive oil (you may need to do a couple batches) until they're nicely browned on the outside.
- Meanwhile, prep all your other ingredients (except for the bay leaves), and add them to your slow cooker. Note on the salt: if you're sensitive to salt for whatever reason, I suggest adding less than the recommended teaspoon AFTER it's done cooking so you can taste it at the end and add much as needed. Like similar recipes, this recipe definitely needs plenty of salt to give it flavor, though.
- Give the ingredients in the slow cooker a good stir and then add the beef cubes in (spoon them out of the pan leaving the fat in the pan to discard later). Ensure the beef is mostly submerged in the Crockpot. Gently add the bay leaves in. Cook on low for 10 hours.
- This recipe freezes well.
- I suggest cooking this on low for the 10 hours vs. on high for less time. Stewing beef is not tender, and slow cooking it gives it that melt-in-your-mouth texture.
- This is the 7-quart Crockpot I used to make this recipe.
- Want to make this in your Instant Pot? Try the Instant Pot version instead.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information