A comforting and hearty crock pot beef stew made with tender beef chunks, vegetables, and a rich, savory broth slow-cooked to perfection.

Units Scale

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons olive oil
4 cups beef broth
3 carrots, sliced
3 potatoes, peeled and diced
2 celery stalks, sliced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

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In a large bowl, toss beef with flour, salt, and pepper to coat evenly.
Heat olive oil in a skillet over medium-high heat. Brown the beef in batches, then transfer to the crock pot.
Add carrots, potatoes, celery, onion, and garlic to the crock pot.
Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
Cover and cook on low for 8-9 hours or on high for 4-5 hours, until beef and vegetables are tender.
If desired, stir in the cornstarch slurry during the last 30 minutes to thicken the stew.
Remove bay leaf before serving. Adjust seasoning with salt and pepper.