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Crock Pot Beef Stew

Crock pot beef stew with fall-apart beef, tender potatoes, and a deep mahogany broth thickened with a cornstarch slurry. Slow-cooked on Low until the meat is fork-tender, then finished on High for a rich, spoon-coating texture.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck cut into 1.5-inch cubes
Baby potatoes
  • 1 lb baby potatoes halved
Carrots
  • 3 carrots cut into thick rounds
Celery
  • 3 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic minced
Beef broth
  • 2 cup beef broth
Red wine (or extra broth)
  • 1 cup red wine or extra broth
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Tomato paste
  • 2 tbsp tomato paste
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
Dried thyme
  • 1 tsp dried thyme
Dried rosemary
  • 1 tsp dried rosemary
Bay leaves
  • 2 bay leaves
Cornstarch
  • 3 tbsp cornstarch
Water
  • 3 tbsp water
Salt
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Season and load the crockpot
  1. Season the beef chuck generously with salt and pepper so each cube is coated and looks evenly speckled. Place the seasoned beef on top of the vegetables for even flavor during cooking.
  2. Add the baby potatoes, carrots, celery, and onion to the bottom of the crockpot, then nestle the beef on top so most of the meat stays partially supported by the vegetables.
  3. Add the minced garlic, beef broth, red wine or extra broth, diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir just enough to distribute the seasonings and keep the bay leaves submerged.
Slow-cook until tender
  1. Cook on Low for 8-10 hours, until the beef is fall-apart tender and the vegetables are soft. The stew should be actively simmering through the liquid.
Thicken and finish
  1. Remove the bay leaves, then stir to keep the stew looking clean without leaf pieces. This step prevents bitterness in the finished broth.
  2. Stir cornstarch with water to form a slurry, then pour it into the stew while stirring so it disappears without lumps and the broth starts turning glossy.
  3. Cook on High for 20-30 minutes, until the broth thickens enough to lightly coat a spoon. You should see a slower drip and a slightly darker, mahogany sheen.
  4. Season with salt and pepper to taste, then stir and taste once more so the flavors balance. Serve when the stew is hot and thick.

Notes

Pro tip: keep bay leaves submerged while cooking, and remove them right before thickening for the cleanest flavor. Refrigerate leftovers in an airtight container for up to 4 days; reheat until steaming. Freezing is yes—freeze in portions for up to 3 months, thaw overnight in the fridge, then reheat gently. For a lighter option, use 2% beef broth and replace the red wine with extra broth to reduce alcohol while keeping the depth.