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Hearty Crockpot Beef Stew
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 medium potatoes, cut into large chunks
- 4 carrots, cut into 1-inch pieces
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch (for thickening)
🍳 Quick Cooking Steps
Season beef chunks generously with salt and pepper
Layer vegetables in the bottom of the crockpot: onions, celery, carrots, and potatoes
Place seasoned beef 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 1/4 cup cold water
Stir cornstarch mixture into the stew to thicken
Remove bay leaves before serving
Let rest for 10 minutes before serving
🔧 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
⚡ Quick Cooking Tips
Brown meat before adding to crockpot for deeper flavor
Add mushrooms for extra umami taste
Use sweet potatoes instead of regular potatoes for different flavor
Add green peas in the last 30 minutes for color and nutrition
Try different herbs like oregano or sage for variety
Use beef bone broth for extra nutrition and flavor
Add root vegetables like parsnips or turnips for 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 easy reheating
🔥 Reheating Tips
- Reheat in microwave for 2-3 minutes, stirring halfway through Warm on stovetop over medium heat until bubbling Add extra broth if needed while reheating
⏰ Make Ahead Tips
- Cut vegetables up to 24 hours in advance Measure and combine dry seasonings ahead of time Brown meat in advance if desired for extra 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 with crusty bread for soaking up the gravy Pair with a fresh green salad Garnish with fresh parsley Serve over mashed potatoes for extra comfort Add a dollop of sour cream on top if desired
⚠️ Common Mistakes
- Cutting meat pieces too small which makes them tough Opening the lid too frequently during cooking Not browning the meat before slow cooking (optional but adds flavor) Adding too much liquid which makes the stew watery Forgetting to season adequately at the beginning
🎨 Recipe Variations
- Irish Style: Add Guinness beer instead of wine French Style: Add burgundy wine and herbs de provence Spicy Version: Add cayenne pepper and paprika Low-Carb: Replace potatoes with cauliflower or turnips Hunter's Style: Add mushrooms and bacon
❓ Quick Cooking Q&A
Chuck roast is best, but you can use bottom round or brisket. Avoid lean cuts as they can become tough.
While not required, browning adds extra flavor and better color to the final dish.
Fresh is best, but frozen can be used. Add them in the last 2 hours of cooking.
It should be fork-tender and easily break apart when pressed.
Yes, cook on high for 4-5 hours instead of 8 hours on low.
Add more cornstarch slurry or continue cooking uncovered to reduce liquid.
Yes, it actually tastes better the next day after flavors meld.
Cut them in larger pieces and layer them at the bottom of the pot.
Yes, replace with additional beef broth for similar results.
Use cornstarch slurry in the last 30 minutes of cooking.
Yes, if your crockpot is large enough. Cooking time remains the same.
Cut into 1-inch cubes against the grain for tenderness.
Yes, but add triple the amount and put them in during the last hour.
Yukon Gold or red potatoes hold their shape better than russet.
Yes, freeze for up to 3 months in airtight containers.