Description
This hearty Crock Pot Beef Stew recipe is perfect for a comforting and easy weeknight meal. Tender beef, potatoes, carrots, and celery simmer in a rich, savory broth.
Ingredients
2 lbs beef chuck, cut into 1-inch cubes 1 large onion, chopped 3 carrots, peeled and chopped 3 celery stalks, chopped 4 medium potatoes, peeled and cubed 4 cups beef broth 1 (14.5 oz) can diced tomatoes, undrained 1 tbsp Worcestershire sauce 1 tsp dried thyme 1 bay leaf Salt and black pepper to taste 2 tbsp cornstarch (optional, for thickening) 2 tbsp cold water (optional)
Instructions
1. Place the beef chuck into the slow cooker. 2. Add the chopped onion, carrots, celery, and potatoes to the slow cooker. 3. Pour in the beef broth and diced tomatoes. Stir in the Worcestershire sauce, dried thyme, and bay leaf. Season with salt and pepper. 4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. 5. If a thicker stew is desired, in a small bowl, whisk together cornstarch and cold water until smooth. Stir into the stew during the last 30 minutes of cooking. 6. Remove the bay leaf before serving. Serve hot with crusty bread.
Notes
For an even richer flavor, sear the beef cubes in a hot pan with a little oil before adding them to the slow cooker. This Crock Pot Beef Stew freezes well. Store in an airtight container for up to 3 months. Feel free to add other vegetables like mushrooms or peas during the last hour of cooking.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg