Crock Pot Slow Cooked Stew
Cozy up with a bowl of hearty and flavorful Crock Pot Slow Cooked Stew, the ultimate comfort food that practically cooks itself! Featuring tender chunks of seared beef chuck roast, wholesome carrots, potatoes, celery, and a medley of aromatic seasonings, this one-pot wonder is slow-simmered to perfection in a rich, savory broth enhanced with tomato paste, rosemary, and thyme. Perfect for busy days, this recipe requires just 20 minutes of prep before your crock pot takes over, delivering a meal that’s melt-in-your-mouth tender after hours of low and slow cooking. Thickened with a simple cornstarch slurry and served piping hot, this stew pairs beautifully with crusty bread or a bed of fluffy rice, making it an all-in-one dinner the whole family will love. Ideal for cozy evenings or meal prepping, this easy slow cooker beef stew is a must-try for fans of classic comfort dishes.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 4 medium carrots
- 4 medium potatoes
- 3 celery stalks
- 1 large yellow onion
- 3 garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
Instructions
Cut the beef chuck roast into 1.5-inch cubes and season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the seared beef to the crock pot.
Peel and slice the carrots into thick rounds. Cut the potatoes into 1-inch cubes. Dice the celery into chunks, and finely chop the onion. Mince the garlic cloves.
Add the prepared carrots, potatoes, celery, onion, and garlic to the crock pot with the beef.
In a bowl, whisk together the beef broth, tomato paste, dried thyme, dried rosemary, and a pinch of salt and pepper. Pour the mixture over the ingredients in the crock pot.
Add the bay leaf to the crock pot, ensuring it is submerged in the liquid.
Cover and set the crock pot to cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
In the final 30 minutes of cooking, mix the cornstarch and water in a small bowl to create a slurry. Stir this into the stew to thicken the broth slightly.
Once finished, remove the bay leaf, taste the broth, and adjust seasoning with additional salt and pepper if needed.
Serve hot with crusty bread or over rice, and enjoy your warm, comforting Crock Pot Slow Cooked Stew.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
