Crockpot Beef Stew
This comforting homemade crockpot beef stew is the perfect dinner for a cozy evening inside, and it takes very little prep! This hearty stew combines tender beef, potatoes, carrots, and onions with a delicious broth cooked low and slow in your slow cooker!
Servings: 6 servings
Calories: 145kcal
Prep 15 minutes
Cooking 5 hours
Total Time 5 hours 15 minutes
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Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon each, salt & pepper (to taste - add more as needed at the end of cooking time)
- 2 tablespoon butter
- 1 pound beef for stew (we used chuck roast, cubed into 1-inch chunks)
- 4 cups beef broth
- 4 medium carrots (sliced, about 2 cups)
- 3 ribs celery (sliced, about 1 cup)
- 1 cup yellow onion (chopped, about 1medium yellow or white onion)
- 1 tomato (chopped)
- 1 russet potato (quartered and sliced)
- 2 tablespoon corn starch
- 2 tablespoon water
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Start out by combining the ¼ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon each, salt & pepper, then toss the cubed beef in the flour mixture until generously coated.
- Melt the 2 tablespoon butter in a large skillet or frying pan over medium heat, then brown the 1 pound beef for stew and saute the chopped 1 cup yellow onion together. Then, transfer the beef and onions to the crockpot.
- Next, use ½ a cup of beef broth to deglaze your pan, making sure to use your spatula to scrape the fond (all the brown bits) from the bottom. Pour the broth back into the crockpot.
- Add all remaining 4 cups beef broth and vegetables to the crockpot (chopped 4 medium carrots, 3 ribs celery, 1 tomato, and 1 russet potato). Cover with the lid and cook on high for 4-5 hours, or low for 8-9 hours.
- Before serving, make a slurry with 2 tablespoon corn starch and 2 tablespoon water and whisk it into the soup to thicken it. You may add more as needed to reach your desired consistency.
- Cover the stew and let it cook for 10 more minutes to get rid of any starchy taste, then season with salt and pepper. Allow your beef stew to cool slightly before serving.
Notes
- For a more complex flavor, substitute a dry red wine, like a cabernet or merlot, for 1 cup of beef broth and use it to deglaze your pan.
- Leftovers keep 4 days in the fridge or 4 months in the freezer.
Nutrition
Calories: 145kcal (7%) | Carbohydrates: 20g (7%) | Protein: 8g (16%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg (3%) | Sodium: 336mg (15%) | Potassium: 420mg (12%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 7172IU (143%) | Vitamin C: 9mg (11%) | Calcium: 36mg (4%) | Iron: 1mg (6%)
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