Easy Crock Pot Beef Stew

Easy crock pot beef stew made with beef chuck, potatoes, and carrots in a rich tomato broth for a hearty dinner you can set and forget.

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Course: Dinner

Cuisine: American

Keyword: crock pot, slow cooker, slow cooker beef stew

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings:

Calories: 508kcal

Author: Kate | You Say Potatoes

Equipment

6.5L crock pot

Ingredients

2½ lb beef chuck 1.1 kg, cut into 1½–2-inch cubes
2 tablespoons olive oil
1 onion finely chopped
2 tablespoons tomato paste
2 garlic cloves minced
1 cup beef stock
2 carrots sliced into rounds
3 potatoes peeled and cut into chunks
15 ounce can crushed tomatoes
1 bay leaf optional

Instructions

Optional super easy method: Add all ingredients, except the olive oil, to the crock pot and cook on LOW for 7-8 hours or HIGH for 4-5 hours.

Browning the beef and onions is optional but worth it for extra flavour if you have a few minutes!. Heat the olive oil in a skillet over medium-high heat. Add the beef cubes and brown them for a few minutes on all sides in batches (so they don’t ‘boil’); transfer to the slow cooker.
In the same pan over a medium heat, add the onions and sauté until golden (5–7 minutes). Stir in the tomato paste and garlic for 30 seconds. Transfer to the slow cooker.
Pour a little stock into the skillet, let it briefly bubble over a medium heat and stir to scrape up browned bits. Pour it into the slow cooker.
Add the carrots, potatoes, tomato passata (or canned crushed tomatoes), remaining stock, bay leaf to the slow cooker and stir gently to combine.
Cover and cook 7–8 hours on LOW or 4–5 hours on HIGH, until beef and vegetables are tender.
Discard the bay leaf and taste and adjust seasoning.

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Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.