This thick and cozy crock pot beef stew is a warm, filling meal made with tender beef, soft potatoes, and sweet carrots in a rich, hearty gravy. It’s a simple dump-and-go recipe that cooks all day, giving you a comforting dinner with very little work needed.
Ingredients
- 2 lbs stew beef (cubed chuck roast)
- 4 cups potatoes, chopped
- 3 cups carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste (or ½ cup ketchup)
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp cornstarch
- 2 tbsp water
How to Make Thick and Cozy Crock Pot Beef Stew
- Add the beef, potatoes, carrots, onion, and garlic into the bottom of a 6-quart slow cooker, spreading them out evenly so everything cooks well.
- Pour the beef broth, tomato paste, and Worcestershire sauce over the top. Sprinkle in the salt, pepper, garlic powder, onion powder, and paprika, then stir everything together so the beef and veggies are coated.
- Put the lid on the slow cooker and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours, until the beef feels very soft and comes apart easily with a fork.
- In a small bowl, mix the cornstarch and water together with a whisk or fork until smooth. This is called a slurry, and it will help thicken the stew.
- Pour the slurry into the stew and stir it in well. Cover the slow cooker again and let it cook for 15 more minutes so the sauce turns thick and rich like gravy.
Cook Time: 8 hrs
Servings: 6
Calories: 390
Tips
- Cut the potatoes and carrots into bigger chunks so they stay firm and don’t turn mushy during the long cooking time.
- If your stew still looks too thin after adding the slurry, take the lid off and cook on HIGH for 15 to 20 more minutes to help it thicken.
- Always check that the beef has cooked to a safe internal temperature of at least 145°F (63°C).
This easy dump-and-go recipe makes the perfect warm meal to come home to! Save this recipe for your next rainy or cold day.