Simple Beef Stew

This easy beef stew cooks in a Crockpot, combining tender chuck, hearty vegetables, and a savory broth for a hands-off, comforting meal.

Prep Time 20

Cook Time 8

Total Time 8 20

Serving Size servings

2 pounds beef chuck, cut into 1-inch pieces (boneless chuck is ideal) Becomes melt-in-your-mouth tender
4 cups beef broth Low-sodium if you prefer control over salt
4 medium carrots, chopped
4 medium potatoes, diced (Yukon Gold or Russet)
1 large onion, chopped (yellow or sweet)
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce

Add the beef, carrots, potatoes, onion, and garlic to the Crockpot. Spread them in an even layer.
In a medium bowl, whisk together beef broth, tomato paste, thyme, salt, pepper, and Worcestershire sauce until the tomato paste is fully dissolved.
Pour the seasoned broth over the beef and vegetables in the Crockpot. Give the pot a gentle stir so the liquid surrounds the meat.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and vegetables are cooked through.
Taste and adjust seasoning with extra salt and pepper if needed. Serve hot.

For best results, refrigerate leftovers in an airtight container and consume within 3-4 days. Reheat gently to preserve texture.