Print

Hearty Crock Pot Beef Stew Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

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.

Ingredients

Scale

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

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