Print

Cozy Crockpot Fall Beef Stew – Easy One-Pot Recipe

cozy crockpot fall beef stew - featured image
Print Recipe

This hearty beef stew is made in a slow cooker with tender chuck roast, vegetables, and a rich savory broth. It’s a comforting one-pot meal perfect for fall and winter, requiring minimal hands-on time.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into ½-inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 2 cups cremini mushrooms, halved (optional)
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Prep your ingredients: Chop all vegetables (carrots, celery, onion, potatoes, mushrooms). Mince garlic. Cut beef chuck into 1.5-inch cubes and pat dry with paper towels.
  2. Sear the beef: Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Working in batches, sear beef for 2-3 minutes per side until browned. Transfer to slow cooker.
  3. Build the flavor base: Reduce heat to medium. Add diced onion to the same skillet and cook for 2 minutes, scraping up browned bits. Add garlic and cook 30 seconds. Pour in ½ cup beef broth, stir, and pour mixture over beef in slow cooker.
  4. Layer the vegetables: Add carrots, celery, potatoes, and mushrooms (if using) to the slow cooker on top of the beef. Do not stir too much.
  5. Add liquid and seasonings: In a small bowl, whisk together remaining beef broth, tomato paste, Worcestershire sauce, and soy sauce. Pour over beef and vegetables. Add bay leaves, thyme, rosemary, and smoked paprika. Gently stir to combine.
  6. Cook low and slow: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. About 30 minutes before serving, remove bay leaves. If desired, stir in cornstarch slurry and cook on HIGH for 20-30 minutes until thickened.
  7. Serve: Ladle into bowls and garnish with fresh parsley or chives. Serve with crusty bread, over mashed potatoes, or buttered egg noodles.

Notes

Searing the beef is essential for deep flavor. Cut vegetables into uniform 1-inch pieces for even cooking. Layer vegetables without stirring to help them hold shape. Taste and adjust seasoning before serving. Stew tastes even better the next day. For gluten-free, use gluten-free Worcestershire sauce and tamari. For low-carb, replace potatoes with turnips or cauliflower.

Nutrition

Keywords: crockpot beef stew, fall stew, slow cooker stew, beef and vegetable stew, one-pot meal, comfort food

Find it online: https://flurpchef.com/cozy-crockpot-fall-beef-stew-easy-one-pot-recipe/