why make this recipe
This Easy Crockpot Beef Stew is perfect for busy days. It allows you to simply dump all your ingredients into the crockpot, set it, and forget it. The slow cooking process brings out rich flavors, making for a warm and comforting meal that the whole family will love. Plus, it’s a one-pot dish, which means less cleanup for you!
how to make Easy Crockpot Beef Stew
Ingredients:
- 2 lbs beef chuck or stew meat
- 3 medium russet potatoes, peeled and diced
- 3 large carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch (optional)
Directions:
Prep the veggies: Peel and dice the potatoes, slice the carrots, chop the celery, and dice the onion. Try to keep everything roughly the same size so they cook evenly.
Add ingredients to the crockpot: Layer the beef, potatoes, carrots, celery, onion, and garlic in the crockpot. Pour in the beef broth, then add the tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
Set and forget: Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours. Avoid peeking during cooking to keep the heat inside.
Thicken the broth (optional): If you want a thicker broth, mix 2 tbsp of cornstarch with 3 tbsp of water in a small bowl. Add this mixture to the crockpot during the last 30 minutes of cooking and stir well.
Serve and enjoy: Before serving, remember to remove the bay leaves. Spoon the stew into bowls, garnish with parsley if you like, and enjoy!
how to serve Easy Crockpot Beef Stew
This beef stew is best served hot. You can pair it with crusty bread for dipping or serve it over rice for an extra filling meal. A sprinkle of fresh parsley on top adds a nice touch!
how to store Easy Crockpot Beef Stew
To store leftovers, let the stew cool completely, then transfer it to an airtight container. It can last in the refrigerator for about 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to reheat it thoroughly before serving.
tips to make Easy Crockpot Beef Stew
- Cut the meat into uniform pieces: This helps the meat cook evenly throughout the stew.
- Add more veggies: Feel free to add other vegetables like peas or green beans for extra nutrition.
- Adjust seasoning: Taste the stew before serving and adjust salt and pepper according to your preference.
variation
You can make this stew with different cuts of beef or even use chicken for a lighter version. Replace the potatoes with sweet potatoes for a twist, or add red wine for a richer flavor.
FAQs
Can I use frozen beef?
Yes, you can use frozen cubed beef, just make sure to extend the cooking time by an hour or so.
Can I use regular beef broth?
Yes, but low-sodium beef broth is recommended to control the saltiness of the stew.
How do I know when the beef is done?
The beef should be fork-tender and easily pull apart when it’s done cooking. If it’s still firm, give it more cooking time.
Easy Crockpot Beef Stew
Ingredients
Main Ingredients
- 2 lbs beef chuck or stew meat
- 3 medium russet potatoes, peeled and diced
- 3 large carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth Regular beef broth can be used, but low-sodium is recommended.
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch (optional) For thickening the broth.
Instructions
Preparation
- Peel and dice the potatoes, slice the carrots, chop the celery, and dice the onion. Try to keep everything roughly the same size so they cook evenly.
Cooking
- Layer the beef, potatoes, carrots, celery, onion, and garlic in the crockpot.
- Pour in the beef broth, then add the tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
- Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours. Avoid peeking during cooking to keep the heat inside.
Thickening
- If you want a thicker broth, mix 2 tbsp of cornstarch with 3 tbsp of water in a small bowl. Add this mixture to the crockpot during the last 30 minutes of cooking and stir well.
Serving
- Before serving, remember to remove the bay leaves. Spoon the stew into bowls, garnish with parsley if you like, and enjoy!