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Crockpot Beef Stew

A comforting and easy beef stew made in a slow cooker, featuring tender beef, potatoes, and carrots in a savory broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs beef stew meat (chuck is ideal)
  • 4 pieces carrots, sliced
  • 3 pieces potatoes, peeled and cubed Yukon Gold holds shape; russets will break down
  • 1 piece onion, chopped
  • 4 cups beef broth Use low-sodium for tight sodium control
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce

Method
 

Preparation
  1. Place the beef stew meat in the slow cooker.
  2. Spread the chopped onion, sliced carrots, and cubed potatoes over the meat.
  3. Add the minced garlic, dried thyme, salt, and black pepper.
  4. Pour in the beef broth and drizzle the Worcestershire sauce on top.
  5. Stir gently to distribute seasonings and vegetables evenly.
Cooking
  1. Cover and cook on low for 8 hours or on high for 4 hours until beef is fork-tender.
Finishing Touches
  1. Taste and adjust seasoning before serving.
  2. If you prefer a thicker gravy, whisk 1–2 tablespoons cornstarch with cold water and stir into the hot stew, then let it cook on high for 10–15 minutes to thicken.

Notes

Serve over mashed potatoes, egg noodles, or polenta. Garnish with chopped parsley or sour cream. Ideal pairing with medium-bodied red wine or amber ale.