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Cooker Beef Stew Is an Easy Crock Pot Recipe | Cozy One-Pot Dinner

chef Laya
This cooker beef stew is an easy crock pot recipe with tender beef chuck, potatoes, carrots, and a rich, savory gravy. A cozy one-pot dinner perfect for busy weeknights, meal prep, and cold-weather comfort food.
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Prepr Time 15 minutes
Cooking Time 4 hours
ToTal Time 4 hours 15 minutes
Type of plate Dinner, Main Course
kitchen American
Serving 6

Ingredients
  

  • 2 lbs 900 g beef chuck roast, cut into 1–1.5 inch cubes
  • 1/3 cup all-purpose flour or gluten-free flour, divided
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 1 teaspoon paprika
  • 2 tablespoons olive oil or vegetable oil optional, for searing
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 medium carrots peeled and sliced into 1/2-inch pieces
  • 3 medium celery stalks sliced into 1/2-inch pieces
  • 1.5 lbs 700 g potatoes (baby, red, or Yukon Gold), cut into 1-inch chunks
  • 4 cups 960 ml beef broth or beef stock
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 2 –3 tablespoons cornstarch mixed with 3–4 tablespoons cold water for slurry, optional
  • 1 cup frozen peas or green beans optional, added at the end
  • Fresh chopped parsley for garnish (optional)

Instructions
 

Prepare the beef

  • Pat the beef cubes dry with paper towels.
  • In a bowl, toss the beef with about 3 tablespoons of the flour, salt, pepper, and paprika until evenly coated.

(Optional) Sear the beef

  • Heat olive oil in a large skillet over medium-high heat.
  • Working in batches, brown the beef on all sides, about 2–3 minutes per batch.
  • Transfer the seared beef to the slow cooker. (If skipping this step, add the raw coated beef directly to the slow cooker.)

Add vegetables and aromatics

  • Add the onion, garlic, carrots, celery, and potatoes to the slow cooker with the beef.

Add broth and seasonings

  • In a bowl or jug, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, oregano, and bay leaf until smooth.
  • Pour the mixture over the beef and vegetables in the slow cooker. Stir gently to combine.

Cook the stew

  • Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is very tender and the vegetables are soft.
  • Thicken the gravy (optional but recommended)
  • About 30 minutes before serving, mix cornstarch with cold water to form a smooth slurry.
  • Stir the slurry into the simmering stew.
  • Cook uncovered or with the lid slightly ajar for another 15–30 minutes, stirring once or twice, until the gravy thickens to your liking.
  • If using, stir in frozen peas or green beans during the last 15–20 minutes.
  • Taste and adjust salt and pepper as needed. Remove the bay leaf.

Serve

  • Ladle the beef stew into bowls.
  • Garnish with fresh chopped parsley if desired.
  • Serve over mashed potatoes, egg noodles, rice, or with crusty bread.

Notes

  • For a gluten-free version, use gluten-free flour to coat the beef and cornstarch to thicken.
  • For deeper flavor, deglaze the searing skillet with a splash of beef broth or red wine and add those juices to the slow cooker.
  • Store leftovers in airtight containers in the fridge for up to 3–4 days or freeze for 2–3 months.