Tender Crockpot Beef Stew: Simple, Satisfying & Wholesome (Print Version)

This tender Crockpot Beef Stew recipe is pure comfort. Learn my easy slow-cooker method for a wholesome, hearty meal with rich flavors and minimal fuss.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 28 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Wholesome, Dairy-Free

# Ingredients:

→ Hearty Foundations

01 - 2.5-3 lbs beef chuck roast, cut into 1 to 1.5-inch cubes
02 - 1 tbsp all-purpose flour
03 - 1 tsp salt, plus more to taste
04 - 1/2 tsp black pepper, plus more to taste

→ Garden Goodness

05 - 1 large yellow onion, diced
06 - 4 medium carrots, peeled and cut into 1-inch chunks
07 - 3 celery stalks, cut into 1-inch chunks
08 - 1.5 lbs Yukon Gold or red potatoes, cut into 1-inch chunks

→ Flavor Builders

09 - 4 cups beef broth, low sodium
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 2 sprigs fresh thyme
13 - 2 bay leaves

→ Finishing Touches

14 - Fresh parsley, chopped, for garnish (optional)

# Instructions:

01 - First things first, let's get that beef ready. I like to pat my chuck roast dry with paper towels – it helps with browning, which adds so much flavor, even if I sometimes skip it when I'm in a rush. Cut it into nice 1 to 1.5-inch cubes. Then, toss those beefy beauties with a bit of flour, salt, and pepper right in the crockpot if you're feeling lazy, or in a separate bowl if you're aiming for less mess. While you're doing that, get your carrots, celery, and potatoes chopped into similar-sized chunks, and dice that onion. I find that uniform cuts mean everything cooks evenly, and honestly, it just looks prettier too!
02 - Okay, so this step is where some people get really particular. I usually sear the beef in a hot skillet with a little oil for a few minutes until it's nicely browned on all sides. This creates those lovely fond bits at the bottom of the pan, which means big flavor! Then, I deglaze the pan with a splash of beef broth, scraping up all those yummy bits. If you're short on time, like I often am, you can totally skip searing and just put the floured beef directly into the crockpot. I've done it many times, and while it's not *quite* the same depth of flavor, it's still darn good. Don't let perfection be the enemy of dinner, right?
03 - Now for the super easy part! Once your beef (seared or not) is in the bottom of your crockpot, start layering in those gorgeous veggies. Add your chopped carrots, celery, potatoes, and onion right on top. Then, pour in your beef broth, stir in the tomato paste, and add that splash of Worcestershire sauce. Don't forget your fresh thyme sprigs and those bay leaves! Give it all a gentle stir to combine, making sure everything is nestled down into the liquid. It already smells like comfort, doesn't it? This is where the magic begins, slowly simmering away.
04 - Once everything is in the crockpot, put the lid on tight. Now, set your slow cooker to LOW for 7-8 hours or HIGH for 3-4 hours. I usually opt for the low setting because that long, slow cook really breaks down the beef, making it unbelievably tender. This is the hardest part for me – resisting the urge to lift the lid every hour! Every time you lift it, you lose heat, and it adds about 20-30 minutes to your cooking time. I've been guilty of peeking, and my stew definitely took longer, oops!
05 - After the cooking time, check if the beef is fork-tender. It should practically fall apart! If it's not quite there, just give it another hour or so. If your stew isn't as thick as you like, you can make a quick slurry with a tablespoon of cornstarch mixed with an equal amount of cold water, then stir it into the hot stew. Let it cook for another 15-30 minutes until it thickens up. I've definitely over-thickened it before, so add a little at a time!
06 - Before serving, remove the bay leaves and any thyme stems. Give the stew a good taste and adjust the seasoning with more salt and pepper if needed. I always feel like a little extra fresh black pepper at the end just brightens everything up. Ladle this incredible Wholesome Crockpot Beef Stew into big bowls. It should look rich, smell absolutely divine, and the beef should be meltingly tender. I love to sprinkle some fresh chopped parsley over the top for a pop of color and freshness. It makes it feel extra special, you know?

# Notes:

01 - Don't lift that lid! Seriously, resist the urge to peek during cooking; it messes with the temperature.
02 - This stew actually tastes better the next day, so make extra for delicious leftovers.
03 - Swap beef broth for a dry red wine for a richer, more complex flavor profile.
04 - A sprinkle of fresh parsley or chives makes all the difference for a bright finish.

# Tools You'll Need:

01 - Crockpot/Slow Cooker
02 - large skillet (optional
03 - for searing)
04 - cutting board
05 - knife

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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