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classic beef stew crockpot

Slow Cooker Beef Stew Recipe Step-by-Step Cooking Method

I came up with this slow cooker beef stew recipe on a rainy weekend when I didn’t want to babysit a pot for hours. You can put everything in the slow cooker and walk away while it cooks. The beef turns tender, and the broth gets rich all on its own.
My grandmother used to make something similar on Sundays, except she’d simmer it on the stove for half the day. I learned that browning the meat first adds way more flavor, even if it feels like an extra step. Totally worth it every time.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 4 4–6
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Method Video Notes

Ingredients
  

  • 900 g 2 lbs beef chuck, cut into chunks
  • 2 TBSP plain flour
  • 2 tbsp olive oil
  • 4 medium potatoes peeled and cubed
  • 3 carrots sliced
  • 2 celery stalks chopped
  • 1 large onion diced
  • 3 cloves of garlic minced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp of paprika
  • 2 bay leaves
  • Salt and pepper to taste

Method
 

  1. I usually start by tossing the beef chunks in flour with a little salt and pepper. This gives them that nice coating that helps thicken the stew later.
  2. Heat olive oil in a pan and brown the beef pieces for a few minutes. Don’t rush this part; it’s what adds that deep, homemade flavor.
  3. Once browned, move the beef into your slow cooker. Add all the chopped veggies, potatoes, carrots, celery, onions, and garlic.
  4. Mix in tomato paste, Worcestershire sauce, thyme, paprika, and bay leaves. Then pour over the beef broth. Please give it a light stir so everything’s coated.
  5. Cover and cook on Low for 7–8 hours or High for 4–5 hours. The beef should come out fork-tender, and the sauce rich and thick.
  6. Before serving, taste and adjust the seasoning. Sometimes I add a little more salt or a splash of broth if it feels too thick.
  7. Remove the bay leaves, ladle into bowls, and serve hot with crusty bread or rice.

Video

Notes

  • For the best flavor, brown beef in small batches; crowding makes it steam.
  • Swap beef chuck for brisket or ribs if you prefer a stronger flavor.
  • Never add frozen veggies early; they mess with texture.
  • If it’s too thin, whisk 1 tsp flour in water and stir in slowly.