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A hearty Crockpot Beef Stew simmers in a rustic ceramic crockpot, showcasing tender beef and colorful vegetables.

Crockpot Beef Stew Easy

This easy crockpot beef stew recipe delivers restaurant-quality flavor and tenderness through the science of slow cooking. Searing the beef, using chuck roast, and thickening the stew at the end are key to achieving a rich and satisfying meal.
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Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 4 cups beef broth
  • 1 cup dry red wine optional
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Crockpot
  • large skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • paper towels
  • spatula
  • small bowl
  • whisk

Method
 

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the beef in batches until browned on all sides. Do not overcrowd the pan.
  4. Transfer the seared beef to the crockpot.
  5. Add the chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Stir in the tomato paste, thyme, and rosemary. Cook for 1 minute more, stirring constantly.
  8. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the skillet.
  9. Pour the contents of the skillet into the crockpot with the beef.
  10. Add the beef broth and bay leaf.
  11. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the beef is fork-tender.
  12. Add the cubed potatoes to the crockpot during the last 2 hours of cooking.
  13. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  14. Stir the slurry into the crockpot. Cook on high for another 15-20 minutes, or until the stew has thickened to your desired consistency.
  15. Stir in the frozen peas during the last 5 minutes of cooking.
  16. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
  17. Serve hot, garnished with fresh parsley, if desired.

Notes

For best results, sear the beef in batches to ensure proper browning. Using a good quality beef broth and red wine will enhance the flavor of the stew. The stew can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a thicker stew, use tapioca starch instead of cornstarch.