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Crock Pot Beef Stew

Crock Pot beef stew with fall-apart beef, thick mahogany broth, and hearty potato-carrot- celery bites. Slow-cooked until tender, then finished on High with a quick cornstarch slurry for a rich, spoonable texture.
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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: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1.5-inch cubes
  • 1 lb baby potatoes halved
  • 3 carrots cut into thick rounds
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 2 cup beef broth
  • 1 cup red wine or extra beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves use 2 bay leaves
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the beef generously with salt and pepper, making sure every side looks evenly coated with dark seasoning specks.
  2. Place the potatoes, carrots, celery, and onion in the bottom of the slow cooker to form an even base layer.
  3. Nestle the seasoned beef on top, then spread the garlic over the meat in small clumps.
  4. Add the beef broth, red wine (or extra beef broth), diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves so the ingredients are mostly covered, with visible bay leaves near the top.
Slow cook
  1. Cook on Low for 8-10 hours until the beef is fall-apart tender, checking visually for beef that breaks apart when you press a chunk with a spoon.
  2. If using High, cook for 4-5 hours instead until the beef is fall-apart tender, with liquid bubbling lightly at the edges.
Thicken and finish
  1. Remove the bay leaves, then stir the cornstarch slurry (cornstarch mixed with water) into the stew until no streaks remain.
  2. Cook on High for 20-30 minutes until the broth thickens and looks glossy, coating the back of a spoon.
  3. Season with salt and pepper to taste, adjusting until the flavors pop and the broth tastes balanced.

Notes

For the best texture, let the stew stand 5 minutes after thickening so the broth continues to set slightly. Store in the refrigerator up to 4 days; reheat gently on the stove or in the microwave until steaming. Freeze up to 3 months (thaw overnight in the fridge) and note the broth may thicken further as it cools—thin with a splash of broth if needed. For a gluten-aware option, use Worcestershire labeled gluten-free if necessary.