Name: Crockpot Beef Stew Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1½ lbs chuck roast; sea salt and freshly-cracked black pepper; 1 tbsp butter or olive oil; 2½ cups beef stock; 1 lb yukon gold potatoes; 8 oz baby bella mushrooms; 1 medium white onion; 2 Celery Stalks; 2 Large Carrots; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 2 bay leaves; 2-3 tbsp cornstarch

How To Make Crockpot Beef Stew

This healthy crockpot beef stew is made with a very tender juicy steak, potatoes, mushrooms, and veggies simmered in savory tomato-herb sauce.

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour 15 minutes

Serves:

Ingredients

1½lbschuck roast,cut into bite-sized pieces
sea salt and freshly-cracked black pepper
1tbspbutter or olive oil
2½cupsbeef stock
1lbyukon gold potatoes,cut into bite-sized pieces
8ozbaby bella mushrooms,halved or quartered
1medium white onion,diced
2celery stalks,diced
2large carrots,diced
2tbsptomato paste
2tbspWorcestershire sauce
2bay leaves
2-3tbspcornstarch,plus 2-3 tbsp cold water

Instructions

Slow Cooker (Crockpot) Beef Stew:

Season the steak evenly with salt and pepper. Heat the butter in a large sauté pan over medium-high heat then add the steak in a single even layer — working in batches if needed — and cook the steak briefly on all sides until seared. (This step is optional if you would like to save time.)
Add the steak, beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire, and bay leaves to the bowl of a large slow cooker. Toss briefly to combine.
Cover and cook on High for about 4 hours or on Low for about 7 to 8 hours, until the steak and veggies are tender. Remove and discard the bay leaves.
In a separate bowl, whisk together the cornstarch and cold water until combined. Add the mixture to the still-simmering gravy a few tablespoons at a time, until it reaches your desired level of thickness.
Add salt and pepper to taste. Serve warm.

Pressure Cooker (Instant Pot) Beef Stew:

Season the steak evenly with salt and pepper. Press the “Sauté” button on the Instant Pot. Add the butter, followed by however much of the steak will fit in a single even layer — working in batches if needed — and cook the steak briefly on all sides until seared. (This step is optional if you would like to save time.)
Add the beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire, and bay leaves. Toss briefly to combine.
Press “Cancel”. Cover the Instant Pot and set the lid to “Sealing.” Then cook on high pressure for 40 minutes, followed by a quick release. Remove and discard the bay leaves.
In a separate bowl, whisk together the cornstarch and cold water until combined. Add the mixture to the still-simmering gravy a few tablespoons at a time, until it reaches your desired level of thickness.
Add salt and pepper to taste. Serve warm.