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Crock Pot Beef Stew

Crock Pot beef stew with fall-apart beef, hearty potato and carrot pieces, and a deep mahogany broth thickened with a quick cornstarch slurry. Slow-cooked on Low until tender, then finished briefly on High for a rich, glossy 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef stew
  • 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 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
  • 3 tbsp cornstarch
  • 3 tbsp water
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Prep and load the slow cooker
  1. Season the beef generously with salt and pepper, ensuring every side has visible seasoning (quick visual cue: speckled beef cubes).
  2. Add the potatoes, carrots, celery, and onion to the bottom of the slow cooker, then nestle the seasoned beef on top so it stays above the vegetables.
  3. Add the minced garlic, beef broth, red wine, diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves, distributing everything evenly.
Slow cook until tender
  1. Cook on Low for 8-10 hours until the beef is fall-apart tender and the vegetables are soft (visual cue: beef shreds with a spoon when pressed).
  2. Alternatively, cook on High for 4-5 hours until the beef is fall-apart tender and the vegetables are soft (visual cue: beef breaks easily when nudged).
Thicken and finish
  1. Remove the bay leaves and discard them, then stir the stew thoroughly so the herbs are fully dispersed (visual cue: bay leaves are gone from the surface).
  2. Stir together the cornstarch and water to make a slurry, then pour it into the stew while stirring to prevent lumps (visual cue: slurry disappears and broth turns slightly cloudy).
  3. Cook on High for 20-30 minutes until the broth thickens and coats a spoon (visual cue: draw a line with a finger on the spoon and it holds briefly).
  4. Season with salt and pepper to taste right before serving, adjusting until the flavors pop (visual cue: broth tastes balanced rather than flat).

Notes

Pro tip: If you want even more tender beef, don’t stir during the Low cook until you’re ready to thicken—leave it undisturbed for the best texture. Store leftovers in the refrigerator up to 3-4 days; reheat gently. Freezing is yes: cool completely, freeze up to 3 months, then thaw overnight in the fridge and reheat until hot. For a lower-sodium option, use low-sodium beef broth and Worcestershire sauce.