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Crock Pot Beef Stew Recipe

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4.2 from 12 reviews

A hearty and comforting Crock Pot Beef Stew featuring tender beef, baby potatoes, and a medley of vegetables simmered to perfection in a rich, flavorful broth. Perfect for warming up on chilly days, this stew is thickened to a luscious consistency and packed with classic American flavors.

Ingredients

Beef and Coating

  • 3 Tablespoons olive oil, canola or vegetable oil
  • 2 pounds beef stew meat
  • ¼ cup all-purpose flour
  • Salt and pepper, to taste

Stew Base

  • 2 cups beef stock (can use low or no sodium)
  • 14.5 ounce can fire-roasted diced tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon balsamic vinegar

Vegetables and Seasoning

  • 1.5 pounds baby potatoes, sliced in half or quarters
  • 1 medium onion, diced
  • 3-4 stalks celery, diced
  • 1 cup baby carrots
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1 bay leaf

Thickening Slurry

  • 3 Tablespoons cornstarch
  • 3 Tablespoons water or beef stock

Instructions

  1. Prepare and Brown the Beef: Heat 3 tablespoons of olive oil (or canola/vegetable oil) in a large skillet or the sauté function of your slow cooker on high. In a bowl, combine 2 pounds beef stew meat with ¼ cup all-purpose flour, salt, and pepper to coat thoroughly. When the oil is hot, brown half of the coated beef on both sides until a crust forms. Remove the browned meat and repeat with the remaining beef.
  2. Load the Crock Pot: Transfer all the browned beef to the bottom of a 6-quart crock pot.
  3. Add Liquids and Flavorings: Pour in 2 cups beef stock, the entire 14.5-ounce can of fire-roasted diced tomatoes, 2 teaspoons Worcestershire sauce, and 1 teaspoon balsamic vinegar. Stir the mixture gently to combine all ingredients.
  4. Add Vegetables and Herbs: Stir in 1.5 pounds of baby potatoes (halved or quartered), 1 diced medium onion, 3-4 diced celery stalks, and 1 cup baby carrots. Sprinkle 1 teaspoon dried oregano and 1 teaspoon minced garlic over the top, then add 1 bay leaf. Stir again gently and cover the crock pot with the lid.
  5. Slow Cook the Stew: Cook the stew on low heat for 8 hours. Avoid opening the lid during this time to keep steam trapped inside, which ensures tender meat and prevents drying.
  6. Prepare the Thickening Slurry: Once cooking is complete, whisk together 3 tablespoons cornstarch with 3 tablespoons water or beef stock until smooth.
  7. Thicken the Stew: Pour the cornstarch slurry into the crock pot and stir thoroughly. Cover the pot again and switch the heat to high.
  8. Finish Cooking: Let the stew cook on high for an additional 30 minutes or until the broth has thickened to your liking. Once thickened, remove from heat and serve warm.

Notes

  • Do not open the crock pot lid during the 8-hour cooking time to maintain moisture and tenderness of the beef.
  • You can substitute baby potatoes with other waxy potatoes like Yukon Gold for similar texture.
  • If you prefer a thicker stew, you can add more cornstarch slurry in small increments after the finishing cook time.
  • For added depth, consider adding a splash of red wine in step 3 along with the beef stock and tomatoes.
  • Leftovers keep well and often taste better the next day as flavors meld.

Find it online: https://cookedbysarah.com/crock-pot-beef-stew-recipe/