Crockpot Beef Stew Recipe

Crockpot Beef Stew Recipe

from saltandlavender.com
Main Course
620 min
380 kcal / serving

This Crockpot beef stew is a slow cooker classic! It's simple to throw together and so hearty for a warming family meal on a chilly or rainy day, and there's no fancy ingredients needed.

Ingredients

  • 2 tablespoonsolive oil (divided)
  • 2 poundsboneless stewing beef cubes (or chuck)
  • ½ mediumonion (chopped)
  • 6 clovesgarlic (minced)
  • 1 poundyukon gold potatoes (peeled & diced (fairly large bite-size pieces))
  • 4 largecarrots (peeled & cut into fairly large bite-size pieces)
  • 3 stickscelery (chopped)
  • 3 cupsbeef broth
  • 1can tomato paste (see note)
  • 1 tablespoonworcestershire sauce
  • 1 teaspoonsalt
  • pepper (to taste )
  • 3bay leaves
  • 2 tablespoonscornstarch (optional)

Directions

  1. 1

    Add 1 tablespoon of the olive oil to a skillet and sear half the beef cubes (brown them on all sides) over medium-high heat. Transfer to a plate and then add the remaining oil to the skillet and brown the second batch. Once all the beef is seared, transfer it (and any juices on the plate) to your slow cooker.

  2. 2

    Add the onion to the skillet and cook for 3-4 minutes, then stir in the garlic and cook for 30 seconds. Transfer the skillet contents to the Crockpot.

  3. 3

    Add the remaining ingredients (except for the bay leaves and cornstarch) to your slow cooker. Stir/toss well.

  4. 4

    Gently add the bay leaves in. Cook on low for 10 hours or until the beef is tender.

  5. 5

    Optional: to give the stew a thicker consistency, mix the cornstarch with 2 tablespoons of cold water, stir it into the stew, and then cook until it's thickened up a bit (give it 10 minutes or so).