Crock Pot Beef Stew
This Crock Pot beef stew is a comforting, hands-off dinner featuring tender beef, soft potatoes, and sweet carrots slow-cooked in a rich tomato-beef broth.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Chuck is ideal because the collagen breaks down into tender, flavorful bites.
- 4 pieces carrots, sliced Use baby carrots if pressed for time.
- 4 pieces potatoes, diced Yukon Gold or Russet both work; leave skins on for texture.
- 1 piece onion, chopped Yellow or sweet onion.
- 4 cups beef broth Use low-sodium if you watch salt.
- 2 tablespoons tomato paste
- 2 cloves garlic, minced Or 1 tsp garlic powder in a pinch.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary Crush lightly.
- to taste Salt and pepper
Instructions
Preparation
- Place the cubed beef, sliced carrots, diced potatoes, and chopped onion into a large Crock Pot, spreading everything evenly.
- In a bowl, whisk together the beef broth, tomato paste, minced garlic, thyme, rosemary, and a pinch of salt and black pepper until the tomato paste is dissolved.
- Pour the broth mixture over the meat and vegetables in the Crock Pot, ensuring the liquid covers most of the ingredients.
Cooking
- Cover and cook on low for 7–8 hours, or high for 4–5 hours. The beef should be fork-tender and the potatoes soft.
- Taste and adjust seasoning with more salt or pepper if needed. Serve warm.
Notes
For a thicker stew, remove 1 cup of cooking liquid, whisk in 1–2 tablespoons cornstarch, then stir back into the pot and cook on high for 15–20 minutes to thicken. If you browned the beef beforehand, slightly reduce final seasoning as browning concentrates flavor.