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Crock pot beef stew for weeknights: seared chuck and concentrated broth for fork-tender results Pinterest recipe pin

No-Fail Crock Pot Beef Stew

A comforting slow-cooked beef stew with seared chuck, concentrated broth, and staged vegetables that stay tender without turning mushy.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6 servings
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chuck roast trimmed and cut into 1 1/2-inch cubes
  • Salt and 1/2 teaspoon black pepper divided
  • 2 tablespoons neutral oil canola or vegetable, divided
  • 1 large yellow onion diced (about 1 1/2 cups)
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 3 cups low-sodium beef broth divided
  • 1 tablespoon Worcestershire sauce optional
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound baby potatoes halved
  • 3 large carrots peeled and cut into 1-inch pieces
  • 2 tablespoons cornstarch optional, for thickening
  • 2 tablespoons cold water to mix with cornstarch
  • 2 tablespoons chopped fresh parsley for garnish optional

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch heavy skillet or cast-iron pan
  • 1 Sharp chef's knife and cutting board
  • 1 Slotted spoon

Method
 

Prepare the beef
  1. Pat beef cubes dry with paper towels and season with salt and 1/2 teaspoon pepper.
Sear
  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat and sear beef in batches for 2–3 minutes per side until deeply browned; transfer to a plate.
Build the base
  1. Lower heat to medium and add the remaining 1 tablespoon oil to the skillet, cook the diced onion 2–3 minutes until softened, add garlic and tomato paste and cook 30–60 seconds until fragrant, then deglaze the pan with 1/2 cup beef broth, scraping up browned bits and pouring the liquid into the slow cooker.
  2. Add the seared beef to the slow cooker, pour in the remaining 2 1/2 cups beef broth, stir in Worcestershire sauce (if using), thyme, and the bay leaf.
Slow cook
  1. Cover and cook on LOW for 7 hours or on HIGH for 4–5 hours, until the beef is fork-tender.
Add vegetables
  1. About 90 minutes before the end of cooking on LOW (or 45 minutes on HIGH), add the halved baby potatoes and carrot pieces, then continue cooking until vegetables are tender.
Finish
  1. Remove bay leaf, taste and adjust salt and pepper, skim excess fat, and if the broth is too thin whisk cornstarch with cold water and stir into the stew, cooking on HIGH for 10–15 minutes to thicken.
  2. Let the stew rest 10 minutes before serving and garnish with chopped parsley.

Notes

Sear the beef in batches to avoid overcrowding the pan and to maximize browning. If the stew is too thin, use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and simmer for 10–15 minutes to thicken. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 3 months.