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Crock Pot Beef Stew

Crock Pot beef stew made with slow-simmered beef chuck for fall-apart texture and a thick, spoon-coating mahogany broth. Tender potatoes and carrots cook right in, with cornstarch slurry stirred in at the end for the perfect cling.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 2.5 lb beef chuck cut into 1.5-inch cubes
  • 1 lb baby potatoes halved
  • 3 carrots cut into thick rounds
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
Stew liquids and seasonings
  • 2 cup beef broth
  • 1 cup red wine or extra 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
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp water

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the beef chuck generously with salt and pepper, coating all sides so it develops deep flavor as it cooks. Visual cue: beef pieces look evenly speckled with seasoning.
  2. Add the potatoes, carrots, celery, and onion to the bottom of the Crockpot, then nestle the seasoned beef on top. Visual cue: vegetables form a base layer under the meat.
Build the stew
  1. Add garlic, beef broth, red wine (or extra broth), diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Visual cue: the liquid rises around the beef and vegetables.
Slow-cook
  1. Cook on Low at 8-10 hours, or High at 4-5 hours, until the beef is fall-apart tender. Visual cue: beef shreds easily when pressed with a spoon.
Thicken and finish
  1. Remove the bay leaves and stir in the cornstarch slurry. Visual cue: the broth begins to look slightly more opaque.
  2. Cook on High for 20-30 minutes until the broth thickens. Visual cue: broth coats a spoon and clings instead of running clear.
  3. Season with salt and pepper to taste. Visual cue: final flavor is balanced and the stew tastes fully seasoned before serving.

Notes

For best texture, use larger beef cubes so they stay distinct even after slow cooking, and avoid stirring too often during the first 8-10 hours. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months (thicken after thawing if needed, since cornstarch can tighten when reheated). For a lower-carb swap, replace the baby potatoes with chopped turnips or rutabaga.