Slow Cooker Beef Stew

top view of carrots, potatoes, onions, and beef tips in broth inside Crockpot

5 from 13 votes

This tender, hearty, and savory Slow Cooker Beef Stew recipe is so easy and extremely flavorful! Old-fashioned stew meat Crockpot recipes are perfect for chilly days, whenever you want something comforting and filling with carrots, soft potatoes, and onions.

Prep Time5

Cook Time8 10

High Cooking Time4

Total Time8 15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Skill Level: Beginner

Servings: servings

Author: Rena

Ingredients

3 tablespoons olive oil divded
2 ½ pounds beef cubes cut into 1 ¼-inch cubes , like beef chuck
Kosher salt and pepper to taste
2 tablespoons smoked paprika
2 yellow onions medium; diced
1 fennel bulb diced
4 carrots peeled and cut into ¼-inch cubes
1 pound gold potatoes baby Yukon gold; halved or quartered
4-6 cloves garlic minced
4 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves
1 ½ tablespoons cornstarch

Instructions

Heat 1 tablespoon of the 3 tablespoons olive oil in a large heavy-bottom skillet over medium-high heat.
Add half of the 2 ½ pounds beef cubes and sprinkle with 1 tablespoon of the 2 tablespoons smoked paprika, Kosher salt and pepper
Cook, stirring occasionally until the meat is seared golden brown, around 3-4 minutes. Transfer to the slow cooker and repeat with the remaining meat.
Reduce the heat to a medium-low, add the remaining tablespoon of oil, and sauté the 2 yellow onions and 1 fennel bulb until soft, 4-5 minutes. Transfer to your slow cooker.
Stir in the remaining ingredients (4 carrots, 1 pound gold potatoes , 4-6 cloves garlic, 4 cups beef broth, 2 tablespoons Worcestershire sauce, 2 tablespoons tomato paste, and 2 bay leaves), except for the cornstarch, and cook on LOW for 8 hours or on HIGH for 4 hours.
Combine the 1 ½ tablespoons cornstarch with a bit of water to make the slurry.
Once the time is up, add the cornstarch slurry and stir until well combined.
Cover and cook on HIGH for 20 minutes to thicken up the sauce.

Notes

Reheating: To reheat this recipe, simply place it in a microwaveable safe bowl and cook for a minute or two until fully heated. You can also reheat this stew on the stovetop in a saucepan.
Protein: Instead of beef, feel free to use chicken breasts or thighs.
Flavor: Sautéeing the beef, fennel, and onions allow the flavors to shine more than if they were just directly added to the Crockpot.
Serve: Garnish with fresh parsley before serving.
Leftovers: Store the leftovers in an airtight container in the refrigerator for up to four days. To freeze, simply place the stew in a freezer-safe bag or container, label, and freeze for four months.
Veggies: Want more veggies? Add your combination of vegetables like broccoli, cauliflower, bell peppers, green beans, etc.

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