Tender chunks of beef with vegetables in a rich broth, this crockpot beef stew recipe is simple to throw together and makes for an incredibly comforting meal.
It’s a cold rainy day. But don’t mind me- I’ll be in my comfy pants watching ghost hunting shows tucked into a bowl of this thick, delicious old fashioned beef stew recipe.
This easy beef stew recipe requires minimal prep. Thanks to probably the best invention that came out of the 70s- the crockpot- throw this together at the start of your day. Then, by the time dinner rolls your house smells delicious and a tasty dinner awaits.
We like to enjoy this crockpot beef stew recipe over egg noodles or with rice.
How to make beef stew
Why eat a Dinty Moore beef stew when making a beef stew from scratch is this simple and delicious. Follow these steps for the tastiest beef stew crock pot recipe:
- Step 1: For this beef stew recipe you will want to take your cut of beef and cut it into bite sized cubes. Discard any large fat pieces of fat. After this you will season the beef cubes and heat your pan over medium high heat. Add some oil to your pan, as well as the beef, and let the cubes brown on all sides.
- Step 2: You will then chop your onions, celery, potatoes, garlic, and carrots, and add them to the crock pot as well.
- Step 3: Add your tomato pastes, seasonings, Worcestershire sauce, salt and pepper. Add your beef stock and give it a good stir.
- Step 4: Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours.
- Step 5: To thicken, mix together a ½ cup water or broth from the stew and cornstarch until no clumps remain. Add your cornstarch slurry to the stew and let cook for another 15 minutes. Your stew will get thicker upon standing.
How to thicken beef stew
This Stew beef crock pot recipe is relatively easy, but does need to be thickened in order to have the right consistency. In order to do this, take a ½ of the au jus from the crock pot beef stew, and add about a ¼ cup or cornstarch to it.
Make sure to work this in very well, and then add this slurry to your beef stew crock pot. Just make sure that the temperature is high, and with time it will thicken. This also works well with traditional beef stews, dutch oven recipes, as well as stew meat recipes.
What are the best vegetables to put in beef stew
Vegetables that don’t overpower it and compliment the beef are a good choice. Celery, onion, and carrot- a mirepoix- are very essential vegetables for a good crock pot beef stew.
We add potatoes to this stew beef crock pot recipe because they make the stew really hearty. Boil em mash em stick em in a stew- stew it is!
Another good vegetable choice is parsnips, mushrooms, peas, and green beans.
What herb goes with beef
We use dried herbs- thyme, oregano, and bay leaves. Rosemary and tarragon also pair very well with beef and would be a nice addition to this stew.
In terms of fresh herbs, cilantro, green onion, parsley, and basil are great to sprinkle over the meat just before serving.
Other common beef stew seasoning is paprika, garlic powder, celery seed, onion powder, and basil.
How do you make stew meat more flavorful
There are lots of ways you can make your beef stew more flavorful. One way is to use homemade beef stock rather than store bought.
Another important step is choosing the right cut of meat- a tough, cheap cut like chuck roast or round roast. This cut of beef will result in a tender, juicy bite.
Searing the beef chunks before adding them to your slow cooker is another great way to make your stew more flavorful. The beef is seared over high heat for a couple of minutes, creating caramelization. This will result in a deeper, richer, stew.
Add fresh herbs like thyme at the beginning of your stew or add fresh parsley and chives at the end for a delicious addition.
Can I use chicken broth to make beef stew
Yes, if all you have is chicken stock, you can still make this stew and it’s not going to end up tasting like chicken soup. Ideally though, you should use beef stock or beef broth.
What causes tough stew meat
If your beef comes out tough, chances are you used the wrong cut of meat. Pricey cuts like filet mignon or a ribeye may seem like a good idea, but for a beef stew you want a cheaper, tougher cut of meat like the chuck roast or round roast.
Chuck roast (from the shoulder) and round roast (from the rear) have lots of connective tissue that will break down when cooked low and slow to make tender flavorful chunks.
When these cuts are cooked over high heat, they become dry and chewy. That’s why the chuck and round roasts are great for the best beef stew recipe.
Is it necessary to brown meat before stewing
Browning your beef before slow cooking isn’t necessary, but it’s definitely worth doing. Browning the surface will create a richer, more flavorful end result thanks to our friend caramelization.
Do you need tomato paste in beef stew
No, you don’t need tomato paste in a beef stew. However, the addition of tomato paste creates a base layer of umami, rather than making your stew taste like tomatoes.
Umami-rich pantry items also include soy sauce, Worcestershire sauce, and fish sauce. If you don’t have tomato paste, a small amount of either one of these would help create a flavorful stew.
Crockpot Beef Stew Recipe
- 1 Slow cooker
- 2 lbs chuck roast, cut into 1 in pieces
- ½ tsp salt
- ½ tsp pepper
- 4 cups beef broth
- 4 medium carrots, sliced into 1 inch pieces or a couple handfuls of baby carrots
- 2 handfuls of fingerling potatoes, halved if too large
- 1 white onion, cut into 1 inch chunks
- 2 stalks of celery, sliced into 1 inch pieces
- 1 tb Worcestershire sauce
- 1 tsp paprika
- ½ tsp thyme
- ½ tsp oregano
- 1 bay leaf
- 3 cloves garlic, chopped
- salt and pepper to taste
- ¼ cup cornstarch
- Heat 2 tb of vegetable oil in a pan over medium high heat. Place beef chunks into a bowl and toss with salt and pepper.
- Add the meat to the pan in batches and be sure not to overcrowd. Brown on each side for about 30 seconds – 1 minute. Remove and transfer to the slow cooker.
- Add all the ingredients except the cornstarch to the slow cooker. Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours.
- Taste for salt and pepper. Carefully remove roughly ½ cup of broth and mix in cornstarch until no clumps remain. Pour back into the slow cooker. The stew will thicken upon standing.