Beef Stew Recipe Crock Pot
This Beef Stew Recipe Crock Pot slow cooker version is the easiest way to enjoy a hearty, comforting one-pot meal featuring tender beef in rich, savory flavors.
Ingredients
- 2 pounds Chuck Roast trimmed and cut into 1–1½-inch cubes (well-marbled for flavor)
- 3 tablespoons Vegetable Oil or olive oil, if you choose
- 1 large Yellow Onion diced (adds sweetness)
- 3 cloves Garlic minced (fresh is best)
- 4 medium Carrots peeled and sliced on the diagonal (baby carrots work, too)
- 3 medium Russet Potatoes cut into 1-inch chunks (Yukon Gold for creamier texture)
- 8 ounces Cremini Mushrooms halved (button mushrooms are fine)
- 3 cups Low-Sodium Beef Broth Campbell’s brand keeps flavor consistent
- 1 cup Dry Red Wine optional; swap extra broth if you prefer non-alcoholic
- 2 tablespoons Tomato Paste intensifies the savory flavors
- 1 teaspoon Worcestershire Sauce depth and tang
- 2 teaspoons Fresh Thyme Leaves or 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons Cornstarch mixed with 2 tablespoons cold water (for thickening)
Instructions
- Pat cubes dry, season generously with salt and pepper, then heat oil in a skillet over medium-high heat. Sear in batches until each side is golden brown—this crust locks in flavor.
- In the same pan, lower heat to medium and add diced onion. Cook until translucent, then stir in garlic for about 30 seconds until fragrant—watch it closely so it doesn’t burn.
- Transfer beef to the slow cooker, then add carrots, potatoes, and mushrooms on top; this keeps the meat submerged in broth.
- Whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Pour over the meat and veggies, then tuck in the thyme and bay leaf.
- Cover and cook on LOW for 6 hours (or HIGH for 4 hours) until beef is fall-apart tender. Resist the urge to lift the lid—every peek steals heat and lengthens cooking time.
- Thirty minutes before serving, stir in the cornstarch slurry. Cover and cook on HIGH, watching as the broth thickens to a silky gravy. If it’s too thin, mix an extra teaspoon of cornstarch with cold water and repeat.
- Taste and adjust salt and pepper. Discard the bay leaf, then ladle into bowls. For a cozy twist, garnish with a sprig of fresh thyme or swirl in a spoonful of Greek yogurt.
Notes
Feel free to brown your beef in batches—crowding the pan steams the meat instead of browning it, and that crust is flavor gold. I’ve learned that a little extra stir-in of Greek yogurt or sour cream at serving time gives a silky finish without watering down your stew. If the tomato paste tastes a bit sharp, a teeny pinch of sugar balances the acidity. Honestly, these small tweaks have taken this crock pot beef stew from “nice” to “I need the recipe!” And if you love a thicker gravy, an extra teaspoon of slurry does the trick every time.
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