Basic Crockpot Beef Stew

Basic Crockpot Beef Stew


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Get back to the basics with this beef stew made in a crockpot. It’ll hit the spot whenever you’re craving some good, old-fashioned comfort food!

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Time needed

6 hour cooking

Serving Size / Yield

4-6 servings


  • 2 lb. chuck roast, chunked
  • Salt and pepper
  • 2 Tbs. oil
  • 1 medium yellow onion, diced
  • 2 Tbs. tomato paste
  • 1 1/2 C. beef broth
  • 1 Tbs. Worcestershire sauce
  • 2 stalks celery, diced
  • 6 medium red potatoes, peeled and cut into pieces
  • 3 carrots, peeled and cut into pieces
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 2 Tbs. minute tapioca

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Dry the meat and season with salt and pepper. Heat oil in the skillet and brown the meat. Place the browned meat in the crockpot. Sauté the onions until translucent. Add the Worcestershire sauce, 1 1/2 C. broth, and tomato paste to the skillet. Cook until the mixture begins to simmer. Place the celery, carrots, potatoes, bay leaves, and thyme to the crockpot. Pour broth mixture over everything in crockpot. Add the tapioca to the slow cooker and mix. Add salt and pepper to taste. Cover and cook on high for 6 hour. After 5 hours, mix the stew, season with salt and pepper, and add more broth if needed. Remove the bay leaves before serving.

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