Crockpot Beef Stew (Slow Cooker)
Calories: 19
Adjust Servings Here: 8 servings
Description
This easy Crockpot Beef Stew is pure comfort food — fork-tender beef slow-cooked with potatoes, carrots, and herbs in a rich, savory broth. Simple, cozy, and perfect for family dinners.
Ingredients
Beef and Vegetables
- 2 lbs (1 kg) Beef chuck roast cut into large bite-sized cubes
- 2 large Carrots peeled and cut into thick chunks
- 3 med Baking potatoes peeled and cut into thick chunks
- 1 large Onions diced
- 1 clove Garlic sliced
- ½ inch fresh Ginger sliced thin (optional but adds great depth)
- 1 sprig Fresh Thyme or 1 tsp dried
- 2 sprig Fresh Rosemary
- 1 Cinnamon stick (optional, adds warmth and aroma)
- 2 Bay leaves
- 1 tsp Paprika sweet or smoked, to taste)
Liquid ingredients
- 1 tbsp Tomato paste optional
- 1 cup (240 ml) Beef broth or chicken broth
- ¼ cup (60 ml) Red wine (optional, for richer flavor)
- 1 tbsp Vinegar (apple cider or red wine vinegar)
- 1 tbsp Dijon or yellow mustard
- 1 tbsp Worcestershire sauce
To thicken
- 2 tbsp Cornstarch
- ¼ cup (60 ml) Cold water
To garnish
- Fresh parsley
- Crusty bread or mashed potato for serving
Instructions
- Prepare the ingredients - Trim any excess fat off the beef and cut it into large bite-sized cubes. Peel and chop the carrots and potatoes into large chunks so they hold their shape after hours of cooking. Dice the onion and slice the garlic and ginger thinly — this gives subtle flavor without overpowering the stew.
- Layer in the crockpot - Place the beef, carrots, potatoes, onion, garlic, ginger, thyme, rosemary, bay leaves, cinnamon stick, and paprika into the slow cooker. Sprinkle lightly with salt and pepper.2 lbs Beef chuck roast, 2 large Carrots , 3 med Baking potatoes, 1 large Onions, ½ inch fresh Ginger, 1 clove Garlic , 1 sprig Fresh Thyme, 2 sprig Fresh Rosemary, 1 Cinnamon stick, 2 Bay leaves
- Make the cooking sauce - In a small bowl or measuring jug, whisk together the tomato paste, beef broth, mustard, vinegar, and Worcestershire sauce until smooth. Pour this mixture evenly over the ingredients in the crockpot, making sure everything is lightly submerged.1 tbsp Tomato paste, 1 cup Beef broth, ¼ cup Red wine, 1 tbsp Vinegar, 1 tbsp Dijon or yellow mustard, 1 tbsp Worcestershire sauce, 1 tsp Paprika
- Cook low and slow - Cover the crockpot with the lid. Cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft but not mushy. If you have time, the low-and-slow option gives deeper flavor and more tender meat.
- Thicken the stew - In a small bowl, stir the cornstarch with cold water to make a slurry. When the cooking time is complete, stir this slurry into the stew. Switch the crockpot to HIGH and cook uncovered for an additional 20–30 minutes until the sauce thickens to a rich, glossy gravy consistency.2 tbsp Cornstarch, ¼ cup Cold water
- Taste and adjust seasoning - Taste the stew and adjust salt and pepper as needed. If the flavor feels flat, add a splash of vinegar or Worcestershire sauce to brighten it up.
- Serve and enjoy - Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread, rice, or mashed potatoes.Fresh parsley , Crusty bread or mashed potato
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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