Easy Crock Pot Beef Stew
A thick, warm, and cozy slow-cooked meal perfect for a comforting dinner.
Ingredients
2 lbs beef chuck, cut into 1–1½ inch chunks
1 lb baby potatoes, halved
3 carrots, peeled and sliced
1 onion, diced
3 cups beef broth
1/4 cup all-purpose flour
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp dried thyme
1 tsp salt (or to taste)
1/2 tsp black pepper
Instructions
Prepare the slow cooker
Place the beef chunks, baby potatoes, sliced carrots, and diced onion into the slow cooker.
Make the sauce
In a medium bowl, whisk together:
beef broth
flour
tomato paste
Worcestershire sauce
garlic powder
dried thyme
salt and pepper
Mix well until the flour is fully dissolved and the mixture is smooth.
Combine everything
Pour the broth mixture evenly over the meat and vegetables in the slow cooker.
Stir gently
Stir lightly to coat everything with the sauce.
Cook
Cover with the lid and cook on LOW for 8 hours (or HIGH for 4–5 hours).
Finish and serve
Once the beef is fork-tender and the sauce has thickened, stir the stew gently.
Taste and adjust seasoning if needed.
Serving
Serve the stew hot in bowls, optionally with:
crusty bread
buttered rolls
or over mashed potatoes.
Tips
For deeper flavor, brown the beef in a skillet first before adding it to the slow cooker.
Add peas or green beans during the last 30 minutes of cooking for extra vegetables.
Leftovers store well in the refrigerator for 3–4 days and often taste even better the next day.
Result: A rich, hearty, and comforting beef stew with tender meat, soft potatoes, and a thick savory gravy.
