🥘 Crock Pot Beef Stew (Easy, Hearty & Tender)
Ingredients
Vegetables
- 4 large carrots, peeled and sliced
- 4 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
Meat & Seasonings
- 2 lbs beef stew meat, cut into cubes
- ½ cup flour
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp dried thyme
- 1–2 bay leaves (optional)
Liquids
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 (14.5 oz) can diced tomatoes (optional but adds great flavor)
For thickening (optional)
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
1. Prepare the Meat
- Toss beef cubes in a bowl with flour, salt, pepper, and paprika until lightly coated.
(This helps thicken the stew and gives the beef a good texture.)
2. Brown the Beef (Optional but Recommended)
- Heat a little oil in a skillet over medium-high heat.
- Brown the beef on all sides (about 5 minutes).
- Transfer to the Crock Pot.
(If you’re in a hurry, you can skip browning.)
3. Add Vegetables
- Add carrots, potatoes, celery, onion, and garlic to the Crock Pot.
4. Add Broth & Seasonings
- Pour in the beef broth and Worcestershire sauce.
- Add thyme and bay leaves.
- Add diced tomatoes if using.
- Stir gently to combine.
5. Cook
Choose your preferred setting:
- Low: 8–10 hours (best tenderness)
- High: 4–6 hours
Beef should be fork-tender and vegetables soft.
6. Thicken the Stew (Optional)
If you want a thicker stew:
- Mix 2 tbsp cornstarch + 2 tbsp cold water.
- Stir into the stew 20–30 minutes before serving.
- Turn heat to HIGH if currently on LOW.
7. Serve
- Remove bay leaves.
- Taste and adjust salt and pepper.
- Serve warm with crusty bread or biscuits.
⭐ Tips for the BEST Crock Pot Beef Stew
- Use stew meat or chuck roast for maximum tenderness.
- Browning the beef deepens flavor richly.
- Add peas at the end for extra color.
- Stir once halfway through if possible, though not required.