Easy Crock Pot Beef Stew
Cozy up with this hearty and satisfying Easy Crock Pot Beef Stew, a comforting classic that’s as effortless as it is delicious. Loaded with tender chunks of beef, russet or Yukon gold potatoes, sweet carrots, and fresh celery, this slow-cooked wonder offers rich, savory flavors in every bite. Seasoned with aromatic garlic, thyme, and rosemary, and finished with a velvety beef broth enhanced by tomato paste and Worcestershire sauce, this stew is the ultimate one-pot meal for busy weeknights or lazy weekends. Simply sear the beef, toss everything into your crock pot, and let it simmer to perfection. Thickened with a quick cornstarch slurry and garnished with fresh parsley, this crowd-pleaser is perfect for feeding the whole family with minimal effort. Your kitchen will smell amazing, and your taste buds will thank you!
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 4 potatoes (russet or Yukon gold), peeled and cubed
- 4 carrots, sliced into thick rounds
- 3 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat.
Season the beef stew meat with salt and black pepper, then sear in the skillet until browned on all sides, about 4-5 minutes. Work in batches if necessary. Transfer the browned beef to the crock pot.
To the crock pot, add the potatoes, carrots, celery, onion, and garlic.
In a medium mixing bowl, combine the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well to combine, then pour the mixture over the beef and vegetables in the crock pot.
Cover the crock pot with the lid and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are fully cooked.
Discard the bay leaf. In a small bowl, whisk together the cornstarch and water to make a slurry.
Stir the cornstarch slurry into the stew and cook for an additional 20-30 minutes on high to thicken the broth.
Taste the stew and adjust seasoning with more salt and pepper if needed.
Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1416 mg | 30% | |
*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.
