Crock Pot Beef Stew: Grandma's Secret (SO Easy!)
This comforting Crock Pot Beef Stew, inspired by Grandma’s timeless technique, brings together tender beef, hearty vegetables, and a rich, savory broth — all made effortlessly in the slow cooker. It's budget-friendly, nostalgic, and incredibly delicious.
Equipment
- Large skillet
- Wooden spoon or spatula
- Crock-Pot (slow cooker)
- cutting board and knife
- Measuring cups and spoons
- small bowl (for slurry)
Ingredients
- 2 pounds chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 pound carrots, peeled and chopped
- 1 pound celery, chopped
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1 pound cremini mushrooms, quartered (optional)
- Salt and pepper to taste
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear the beef in batches until browned on all sides. Transfer to crock pot.
- Add chopped onion to the skillet and sauté until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute. If using wine, add and simmer 1-2 minutes.
- Transfer onion mixture to crock pot. Add beef broth, bay leaves, thyme, and rosemary. Stir to combine.
- Add carrots, celery, potatoes, and mushrooms (if using) to the crock pot. Stir well.
- Cover and cook on low for 8-10 hours or high for 4-6 hours until beef is tender.
- For a thicker stew, mix cornstarch and water in a small bowl. Stir into stew during last 30 minutes of cooking.
- Remove bay leaves. Taste and adjust seasoning. Garnish with fresh parsley and serve.
Notes
Use low-sodium broth for better salt control. For added depth, include a splash of red wine or apple cider vinegar. Searing the beef is key — don’t skip it! Leftovers freeze well and taste even better the next day.