Go Back

Crockpot Beef Stew

This slow-cooked beef stew features tender chunks of beef simmered with root vegetables like carrots, parsnips, and potatoes. The dish develops a rich, hearty gravy with a thick, rustic texture, achieved through slow simmering in the crockpot. The final stew is fragrant, with vegetables that are soft yet retaining some bite, and meat that falls apart easily.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into chunks or other stew meat
  • 3 large carrots peeled and sliced
  • 2 parsnips parsnips peeled and sliced
  • 4 medium potatoes peeled and diced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth or stock
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves bay leaves
  • salt and pepper to taste

Equipment

  • Slow cooker
  • Sharp Knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing spoon

Method
 

  1. Prepare all vegetables: peel and slice carrots and parsnips, peel and dice potatoes, and chop the onion. Mince the garlic and set everything aside.
  2. Season the beef chunks with salt and pepper, then heat a skillet over medium-high heat. Sear the beef until browned on all sides, about 5 minutes, to develop flavor and color. Transfer the browned beef to the slow cooker.
  3. Add the chopped onion and minced garlic to the same skillet. Cook for 2-3 minutes until fragrant and slightly translucent, scraping up any browned bits from the bottom. Transfer the aromatics to the slow cooker.
  4. Place the sliced carrots, parsnips, and diced potatoes into the slow cooker around the beef and aromatics. Pour in the beef broth, then stir in the tomato paste, dried thyme, and bay leaves. Season with extra salt and pepper as desired.
  5. Cover the slow cooker with the lid and set to low. Let the stew simmer for 8 hours, or until the beef is tender and the vegetables are soft but hold their shape.
  6. Once cooking is complete, remove and discard the bay leaves. Stir the stew gently to combine the flavors, and adjust seasoning with salt and pepper if needed.
  7. Serve the stew hot, with a spoonful of the thickened, aromatic gravy and tender vegetables surrounding melt-in-your-mouth beef.

Notes

For extra depth, add a splash of Worcestershire sauce or soy sauce during the final tasting. Leftovers taste even better the next day as flavors meld.