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Crock Pot Beef Stew

Crock Pot beef stew with fall-apart chuck, hearty potato and carrot rounds, and a thickened mahogany broth. Slow-cooked low and finished with a cornstarch slurry for a rich, spoon-coating texture.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef stew ingredients
  • 2.5 lb beef chuck Cut into 1.5-inch cubes.
  • 1 lb baby potatoes Halved.
  • 3 carrots Thick rounds.
  • 3 celery Sliced stalks.
  • 1 onion Diced.
  • 4 garlic Minced cloves.
  • 2 cup beef broth
  • 1 cup red wine Or use extra beef broth.
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 3 tbsp cornstarch
  • 3 tbsp water For slurry.
  • 0.25 salt To taste; about 1/4 tsp to start.
  • 0.25 pepper To taste; about 1/4 tsp to start.

Equipment

  • 1 Dutch oven

Method
 

Season and layer in the slow cooker
  1. Season the beef chuck generously with salt and pepper to coat all sides for better flavor.
  2. Add the potatoes, carrots, celery, and onion to the bottom of the slow cooker in an even layer.
  3. Nestle the seasoned beef on top, then add garlic, beef broth, red wine (or extra beef broth), diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Slow cook until tender
  1. Cook on Low for 8-10 hours or on High for 4-5 hours until the beef is fall-apart tender.
Thicken and finish
  1. Remove the bay leaves from the stew and stir to distribute the aromatics.
  2. Stir the cornstarch slurry (cornstarch mixed with water) into the stew until no lumps remain.
  3. Cook on High for 20-30 minutes until the broth thickens and clings to the meat and vegetables.
  4. Season with additional salt and pepper to taste, then serve hot.

Notes

For the best texture, avoid opening the lid during the first cook so the stew stays at a steady temperature. Store leftovers in the fridge up to 4 days; freeze in airtight containers up to 3 months (thaw overnight, then reheat gently and simmer 5-10 minutes to re-thicken). For a lower-sodium option, use low-sodium beef broth and Worcestershire, and season to taste at the end.