Hearty Crock Pot Beef Stew Recipe

Introduction

This Crock Pot Beef Stew is a comforting and hearty dish perfect for chilly days. Tender beef, flavorful vegetables, and a rich broth come together slowly in the slow cooker to create a delicious, easy meal. It’s a classic stew that fills your kitchen with warmth and wonderful aromas.

Ingredients

• 3 Tablespoons olive oil, canola, or vegetable oil
• 2 pounds beef stew meat
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• 2 cups beef stock (low or no sodium optional)
• 14.5 ounce can fire-roasted diced tomatoes
• 2 teaspoons Worcestershire sauce
• 1 teaspoon balsamic vinegar
• 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
• 3 Tablespoons cornstarch
• 3 Tablespoons water or beef stock

Instructions

1. Step 1: Heat the oil in a large skillet over medium-high heat, or use the sauté function if your slow cooker has one.
2. Step 2: In a bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.
3. Step 3: When the oil is hot, brown half of the coated beef on all sides. Remove and brown the remaining beef in batches.
4. Step 4: Transfer all browned beef to the bottom of a 6-quart crock pot.
5. Step 5: Pour in the beef stock, fire-roasted diced tomatoes, Worcestershire sauce, and balsamic vinegar. Stir to combine.
6. Step 6: Add the baby potatoes, diced onion, celery, and baby carrots to the pot. Stir gently to mix.
7. Step 7: Sprinkle dried oregano and minced garlic on top, add the bay leaf, then stir once more. Cover the slow cooker.
8. Step 8: Cook on low for 8 hours without opening the lid to keep the meat tender and flavorful.
9. Step 9: When cooking is complete, whisk together cornstarch and water or beef stock to make a slurry.
10. Step 10: Stir the slurry into the stew, cover, and switch the cooker to high.
11. Step 11: Cook on high for an additional 30 minutes or until the stew thickens. Serve hot.

Tips & Variations

• For a richer flavor, sear the beef in batches to avoid overcrowding the pan, ensuring a nice brown crust.
• Use red wine in place of some beef stock for added depth.
• Add mushrooms or peas in the last hour of cooking for more vegetable variety.
• If you prefer a thicker stew, increase cornstarch to 4 tablespoons.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. You can also freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, cuts like chuck roast or brisket work well because they become tender after slow cooking. Avoid lean cuts that can dry out.

Is it necessary to brown the beef before slow cooking?

Browning adds flavor and color but if you’re short on time, you can skip this step. The stew will still be tasty but with slightly less depth.

Hearty Crock Pot Beef Stew Recipe

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This hearty Crock Pot Beef Stew recipe combines tender seared beef, baby potatoes, fresh vegetables, and flavorful seasonings slow-cooked to perfection in a crock pot. It’s a comforting, easy-to-make meal perfect for family dinners or cozy nights in, offering a rich blend of savory beef, tangy tomatoes, and aromatic herbs.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 8 hours 30 minutes
• Total Time: 8 hours 50 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Meat and Coating

• 3 Tablespoons olive oil, canola or vegetable oil
• 2 pounds beef stew meat
• 1/4 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

Thickener

• 3 Tablespoons cornstarch
• 3 Tablespoons water or beef stock

Instructions

1. Heat Oil and Sauté Meat: Heat up 3 tablespoons of olive oil, canola, or vegetable oil in a large skillet over medium-high heat (or use a slow cooker with a sauté function on high).
2. Prepare Beef: In a bowl, combine 2 pounds of beef stew meat with 1/4 cup all-purpose flour and salt and pepper to taste, coating the meat evenly.
3. Brown the Meat: Once the oil is very hot, add half of the coated stew meat to the skillet and brown on both sides. Remove browned meat and repeat with remaining beef.
4. Transfer to Crock Pot: Place all the browned beef at the bottom of a 6-quart crock pot.
5. Add Liquids and Seasonings: Pour 2 cups beef stock, 14.5 oz can of fire-roasted diced tomatoes, 2 teaspoons Worcestershire sauce, and 1 teaspoon balsamic vinegar into the crock pot. Stir gently to combine.
6. Add Vegetables: Stir in 1.5 pounds of baby potatoes (halved or quartered), 1 diced medium onion, 3-4 stalks of diced celery, and 1 cup baby carrots.
7. Season and Cover: Sprinkle 1 teaspoon dried oregano and 1 teaspoon minced garlic over the stew. Add 1 bay leaf, stir again, then cover with the lid.
8. Slow Cook: Cook on low heat for 8 hours without opening the lid to ensure meat remains tender and flavors develop fully.
9. Make Slurry: When cooking is complete, whisk together 3 tablespoons cornstarch with 3 tablespoons water or beef stock until smooth.
10. Thicken Stew: Pour the slurry into the crock pot and stir well. Cover and set the crock pot to high heat.
11. Final Cook: Let stew cook on high for 30 more minutes or until thickened. Serve hot and enjoy your hearty beef stew.

Notes

• Do not open the crock pot lid during the slow cooking process to prevent steam from escaping and beef from becoming tough.
• If you prefer a thicker or thinner stew, adjust the cornstarch slurry quantity accordingly.
• You can substitute the baby potatoes with Yukon gold or red potatoes for variation.
• Use low-sodium beef stock to control the salt level in your stew.
• For extra depth, add a splash of red wine during step 5 with the liquids.
• This recipe is perfect for meal prep and leftovers reheat beautifully.

Keywords: beef stew, crock pot, slow cooker beef stew, hearty stew, comfort food, beef recipes, easy dinner