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Crock Pot Beef Stew

Crock Pot beef stew with fall-apart beef and a thick mahogany broth made from slow-cooked chuck, vegetables, and a cornstarch slurry. Low-and-slow simmering yields tender potatoes and fall-apart beef chunks in a rich sauce.
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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: 430
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 clove garlic, minced
beef broth
  • 2 cup beef broth
red wine
  • 1 cup red wine or extra beef 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 and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Prep and layer
  1. Season the beef generously with salt and pepper to coat the cubes evenly. The beef should look evenly flecked with seasoning.
  2. Place the potatoes, carrots, celery, and onion in the bottom of the slow cooker. Spread them out in an even layer so they cook consistently.
  3. Nestle the beef on top of the vegetables, then add the garlic, beef broth, wine, diced tomatoes, tomato paste, and Worcestershire sauce. Keep the layers compact so the liquid covers the ingredients.
  4. Stir in the dried thyme, dried rosemary, and bay leaves. Make sure the bay leaves are submerged in the liquid.
Slow cook
  1. Cook on Low for 8-10 hours until the beef is fall-apart tender. The meat should shred easily when pressed with a spoon.
  2. Alternatively, cook on High for 4-5 hours until the beef is fall-apart tender. The broth will be deep mahogany and bubbling at the edges.
Thicken and finish
  1. Remove the bay leaves, then stir the cornstarch slurry (cornstarch mixed with water) into the stew. The liquid should look slightly cloudy as it thickens.
  2. Cook on High for 20-30 minutes until the broth thickens and lightly coats a spoon. You should see a slower drip and a glossy surface on the stew.
  3. Season with salt and pepper to taste and stir to combine. Taste and adjust until the flavors are balanced.

Notes

For the best texture, cut the beef into uniform 1.5-inch cubes and keep the slow cooker covered as much as possible. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 3 months (thaw overnight in the fridge and reheat on the stovetop or in the microwave). For a lower-sodium option, use low-sodium beef broth and reduce the added salt to taste—keep the Worcestershire if desired.