Crockpot Beef Stew Recipe
This crockpot beef stew recipe makes the perfect comfort meal. Everything you need is in one pot! Soft and tender beef and potatoes in a rich and hearty broth.
Ingredients
- 2 - 2 ½ lbs beef stew meat cut into 1 to 1 ½-inch cubes
- 1 1/2 tsp salt divided
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 2 Tbsp cooking oil
- 1 lb Yukon gold potatoes halved or quartered
- 1 yellow onion diced
- 3 carrots sliced
- 2 stalks celery diced
- 4 cloves garlic chopped
- 4 Tbsp unsalted butter sliced
- 2 bay leaves
- 4 cups beef broth
- 2 tsp dijon mustard
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 Tbsp all-purpose flour
Instructions
- Cut meat into 1-inch cubes; discard any large pieces of fat.
- Combine 1 tsp salt, ¼ tsp black pepper, and season the beef on all sides.
- Heat oil in a large skillet and sear the meat on all sides. Transfer to the crockpot.
- Add potatoes, onions, carrots, celery, chopped garlic, butter, and bay leaves into the pot.
- Whisk the broth, mustard, tomato paste, worcestershire sauce, flour, ½ tsp salt, and paprika in a bowl. Pour into the crockpot.
- Cook on low for 7 to 8 hours or on high for 3½ to 4 hours, until the vegetables are tender and the potatoes are fork-tender.
Notes
- Low and slow is best: Cooking the beef at low heat and slowly will ensure the tenderest beef.
- Level up your stew: The beautiful thing about this stew is you can customize it any way you’d like! Add quartered mushrooms or red peppers for an extra boost of vegetables.
- Storage. Keep leftovers in an airtight container and store them in the fridge for up to 3 days.
- Reheat. Warm up the leftovers on the stovetop on medium heat until the beef is warmed through.
- Freeze. Beef stew can be stored for up to 3 months when frozen. Simply add the beef stew to a freezer-safe container and store it. Reheat: Thaw the frozen stew in the fridge overnight and warm up on the stovetop.