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Crock Pot Beef Stew

Crock Pot beef stew with fall-apart beef, tender potatoes, and a thickened mahogany broth. Slow-cooked on Low, then finished on High to thicken with a cornstarch slurry.
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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 Cut into thick rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 cup beef broth
  • 1 cup red wine or extra beef broth Use either red wine or additional 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.
  • 0.5 salt and pepper to taste For seasoning.

Equipment

  • 1 Dutch oven

Method
 

Season and layer in the slow cooker
  1. Season the beef generously with salt and pepper until fully coated, then arrange it on the bottom of the slow cooker. Use a generous pinch each time so the seasoning reaches every cube.
  2. Add the potatoes, carrots, celery, and onion to the bottom of the slow cooker. Spread them out so they cook evenly around the meat.
  3. Nestle the seasoned beef on top of the vegetables. Make sure most pieces sit in a single layer for better tenderness.
  4. Add the garlic, beef broth, red wine (or extra beef broth), diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir just enough to distribute the aromatics without breaking up the cubes.
Slow cook until tender
  1. Cover and cook on Low for 8-10 hours, or on High for 4-5 hours, until the beef is fall-apart tender. Keep the lid on to maintain temperature and moisture.
Thicken and finish
  1. Remove the bay leaves from the stew and discard them. Stir to redistribute the solids before thickening.
  2. Whisk the cornstarch slurry (cornstarch plus water) into the stew, then stir until no lumps remain. The sauce should look slightly thinner before it thickens.
  3. Cook on High for 20-30 minutes until the broth thickens, stirring once halfway if needed. Watch for a glossy, gravy-like texture.
  4. Season with additional salt and pepper to taste, then serve hot. Taste for balance and adjust before serving.

Notes

For best flavor, avoid opening the lid during the long cook. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is yes—freeze in portions up to 3 months, and thaw overnight before reheating. If you want a lighter option, use reduced-sodium beef broth and skip adding extra salt at the end until needed.