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fall crockpot beef stew - featured image

Fall Crockpot Beef Stew: Simple & Foolproof Recipe

  • Author: Eden
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x

Description

A forgiving, beginner-proof slow cooker beef stew with root vegetables that requires zero active stress. Perfect for autumn weeknights, this recipe yields tender beef and rich, thick gravy with minimal effort.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 medium carrots, chopped into 1-inch chunks
  • 1.5 pounds yellow potatoes (Yukon Gold), chopped
  • 2 medium parsnips, chopped (optional)
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1 tablespoon butter

Instructions

  1. Pat beef cubes dry and season generously with salt and pepper. (Optional: Sear beef for extra flavor).
  2. Add chopped onions, garlic, carrots, potatoes, and parsnips to the slow cooker. Place seasoned beef on top.
  3. Pour in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir gently to combine.
  4. Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours) until beef is tender.
  5. Mix cornstarch and cold water in a small bowl until smooth. Stir the slurry into the hot stew.
  6. Cover and cook on HIGH for 15-20 minutes until the sauce thickens.
  7. Remove bay leaves and stir in butter until melted. Taste and adjust salt and pepper if needed. Serve hot.

Notes

Cut vegetables uniformly to ensure even cooking. Always mix cornstarch with cold water to prevent clumping. Season in layers for best flavor. This recipe freezes well for up to 3 months. Can be made in an Instant Pot by sautéing beef, pressure cooking for 25 minutes, then thickening with cornstarch.

  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl with crusty b
  • Calories: 380
  • Sugar: 6
  • Sodium: 650
  • Fat: 14
  • Saturated Fat: 5
  • Carbohydrates: 32
  • Fiber: 4
  • Protein: 28

Keywords: crockpot beef stew, slow cooker recipe, fall dinner, root vegetable stew, easy weeknight dinner, gluten-free option

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