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Hearty Beef Stew for Crockpot
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 4 medium potatoes, cut into large chunks
- 4 carrots, cut into 1-inch pieces
- 2 celery stalks, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (for thickening)
- 1/4 cup water (for cornstarch slurry)
🍳 Quick Cooking Steps
Pat beef chunks dry with paper towels and season generously with salt and pepper
Layer chopped vegetables in the bottom of the crockpot
Place seasoned beef chunks on top of vegetables
Mix beef broth, wine, tomato paste, and Worcestershire sauce in a bowl
Pour liquid mixture over the beef and vegetables
Add bay leaves, thyme, and rosemary
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours
In the last 30 minutes, mix cornstarch with water to make a slurry
Stir cornstarch slurry into the stew and continue cooking until thickened
Remove bay leaves before serving
Let rest for 10 minutes before serving to allow sauce to thicken further
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart crockpot
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Large mixing bowl
- Small bowl for cornstarch slurry
- Wooden spoon
- Ladle
- Paper towels for patting meat dry
⚡ Quick Cooking Tips
Brown meat before adding to crockpot for deeper flavor
Add mushrooms in the last hour for extra umami
Use sweet potatoes instead of regular potatoes for variation
Add frozen peas in the last 30 minutes for color and nutrition
Try different herb combinations like oregano or sage
Use guinness beer instead of wine for Irish-style stew
Add parsnips or turnips for more root vegetable variety
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Cool completely before storing in airtight containers Keep refrigerated for up to 4 days Store in portions for easier reheating
🔥 Reheating Tips
- Reheat in microwave for 2-3 minutes, stirring halfway through Can be reheated in a pot on stovetop over medium heat Add a splash of beef broth if needed to maintain consistency
⏰ Make Ahead Tips
- Cut vegetables up to 2 days ahead and store in airtight containers Measure and combine dry seasonings in advance Brown meat ahead of time if desired for deeper flavor
❄️ Freezing Guide
- Freeze in airtight containers for up to 3 months Leave some headspace for expansion when freezing Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve hot with crusty bread for soaking up the gravy Pair with a fresh green salad Sprinkle with fresh parsley before serving Serve over mashed potatoes for extra comfort Accompany with warm dinner rolls
⚠️ Common Mistakes
- Not patting meat dry before seasoning Opening the lid too frequently during cooking Cutting vegetables in inconsistent sizes Adding too much liquid which dilutes flavors Forgetting to remove bay leaves before serving
🎨 Recipe Variations
- Hungarian style: Add paprika and caraway seeds French style: Use herbs de provence and add pearl onions Irish style: Use guinness instead of wine and add parsnips Italian style: Add red pepper flakes and Italian herbs English style: Add rutabaga and serve with dumplings
❓ Quick Cooking Q&A
8 hours on LOW or 4-5 hours on HIGH for tender meat
Yes, but browning it first adds more flavor
No, liquid should come about halfway up the ingredients
Fresh is better, but frozen can be added in the last hour
It might need longer cooking time on LOW setting
Yes, replace with additional beef broth
Use cornstarch slurry in the last 30 minutes
Yes, but cooking on LOW gives more tender results
Chuck roast is ideal for slow cooking
Yes, but don't overcrowd the crockpot