Tulo

Crock Pot Beef Stew Recipe

Hours of low, steady heat break down the tough collagen in chuck roast until it falls apart tender, while a short sear before slow cooking builds a browned crust that deepens the flavor of the whole pot far more than dumping raw meat straight into the broth.

Prep
20 min
Cook
480 min
Total
500 min
Servings
8

Ingredients

Servings8
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1/3 cup all-purpose flour, for coating the beef
  • 1 1/2 lbs yellow potatoes, peeled and cubed
  • 4 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 leaves bay leaves
  • 1 cup frozen peas
  • 1 tsp salt
  • 1/2 tsp black pepper

Nutrition per serving

Calories
379
Protein
26g
Carbs
28g
Fat
18g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Season the beef cubes with the salt and pepper, then toss them with the flour in a large bowl until evenly coated on all sides.
  2. 2Heat a thin layer of oil in a large skillet over medium-high heat. Sear the beef in batches, without crowding the pan, for 2-3 minutes per side until browned; transfer the seared beef to the crock pot as each batch finishes.
  3. 3Add the potatoes, carrots, celery, onion, and garlic to the crock pot with the beef.
  4. 4In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and thyme, then pour the mixture over the beef and vegetables. Tuck in the bay leaves.
  5. 5Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the beef is fork-tender and shreds easily.
  6. 6Stir in the frozen peas and cook, covered, for another 10-15 minutes just to heat them through.
  7. 7Remove the bay leaves, taste and adjust the salt and pepper, and serve hot.

Tips & variations

  • Chuck roast is the right cut here because its connective tissue melts into gelatin over a long cook; leaner cuts like sirloin turn dry and stringy in the slow cooker.
  • Cut the potatoes and carrots into similarly sized chunks so they finish cooking at the same rate as the beef.
  • For a richer broth, deglaze the searing skillet with a splash of red wine or extra broth and pour those browned bits into the crock pot.
  • If the stew looks thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 20 minutes on high to thicken it further.
  • Frozen pearl onions or mushrooms can be added along with the other vegetables for more variety.

Storage & reheating

Cool leftovers completely and store in an airtight container in the refrigerator for up to 4 days. Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute intervals, stirring between each, until steaming hot.

Tips from the Tulo kitchen

  • Don't fill the crock pot more than two-thirds full; overfilling slows the heat penetration and can leave the center of the stew undercooked past the scheduled time.
  • Cutting the beef into uniform 1.5-inch cubes helps everything finish tender at the same time instead of some pieces turning mushy while others stay tough.

FAQ

Do I really need to sear the beef first?

It's not mandatory, but skipping it produces a noticeably flatter-tasting stew since the crock pot never gets hot enough to brown meat; if short on time, at least sear the beef in a hot skillet for a few minutes before adding it in.

Can I cook this stew on high the whole time instead of low?

Yes, cooking on high for 4 to 5 hours works, though the low, longer setting breaks down the chuck roast's connective tissue more evenly and tends to leave the meat more tender.

Why is my beef stew tough after 8 hours in the crock pot?

Tough beef after a long cook usually means the cut was too lean; chuck roast, brisket, or bottom round need the full cook time to become tender, while cuts like sirloin dry out and stay chewy no matter how long they simmer.

Can I add the potatoes at the same time as the beef?

Yes, potatoes hold their shape well over a long slow-cooker cook and can go in at the start with everything else; just cut them a bit larger than the carrots so they don't turn mushy.

Can I thicken the stew without cornstarch?

Mashing a few of the cooked potato chunks against the side of the crock pot and stirring them back into the broth thickens the stew naturally using the starch already in the pot.