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.
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:
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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.)
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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.
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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.
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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.
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Add salt and pepper to taste. Serve warm.
Pressure Cooker (Instant Pot) Beef Stew:
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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.)
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Add the beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire, and bay leaves. Toss briefly to combine.
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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.
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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.
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Add salt and pepper to taste. Serve warm.
Nutrition
- Calories: 216.84kcal
- Fat: 6.54g
- Saturated Fat: 2.12g
- Trans Fat: 0.21g
- Monounsaturated Fat: 3.53g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 18.62g
- Fiber: 2.65g
- Sugar: 3.89g
- Protein: 22.08g
- Cholesterol: 54.43mg
- Sodium: 695.17mg
- Calcium: 44.50mg
- Potassium: 989.53mg
- Iron: 3.58mg
- Vitamin A: 158.77µg
- Vitamin C: 15.65mg
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