Crock Pot Beef Stew
A slow-cooked beef stew with tender meat, hearty vegetables, and rich flavor—effortless comfort in one pot.
Ingredients
- 2½ lbs stew meat beef chuck for tenderness
- 16 oz frozen green beans
- 3 whole carrots peeled and sliced
- 3 russet potatoes peeled and diced (large pieces hold shape)
- ½ onion chopped
- 2 bay leaves
- 14 oz can crushed tomatoes
- ¼ cup Worcestershire sauce
- 2 cups water
- ½ tsp salt
- 1 tsp pepper
Instructions
Layer the Ingredients Thoughtfully
- Start by placing the stew meat and large potato chunks at the bottom of your slow cooker—these need the most direct heat. Layer green beans, onions, and carrots on top so they cook gently. Pour in the crushed tomatoes and Worcestershire sauce, followed by water. Season with salt and pepper, and tuck in the bay leaves to infuse aroma as everything cooks.
Set the Slow Cooker and Let It Work Its Magic
- Cover and cook on low for 7–8 hours or high for 3.5–4 hours. The meat should become tender, vegetables soft, and the broth rich and flavorful.
Final Touches Before Serving
- When done, let the stew rest with the lid on for a few minutes. This allows the flavors to meld further and the broth to settle into perfect balance.