Stew Meat Crock Pot: The 5 Decisions Between Tender and Stringy

Ingredients

Beef

2.5 lbs beef chuck (cut into 1.5-inch cubes)

Vegetables

1 large yellow onion (chopped)
4 cloves garlic (minced)
3 medium Yukon Gold potatoes (1-inch chunks)
3 medium carrots (1/2-inch coins)
2 stalks celery (sliced)

Sauce

3 tbsp tomato paste
1 tbsp balsamic vinegar
3 cups low-sodium beef stock
1 tbsp Worcestershire sauce
1 tsp fresh thyme
1 tsp smoked paprika
1 bay leaf bay leaf

Instructions

Sear the beef (optional)

Pat cubes dry, season with salt and pepper, and sear in hot oil across two batches until a mahogany crust forms, about 2 minutes per side.

Build the sauce base

In the same pan, sauté onion and celery for 3 minutes over medium heat, scraping up any fond. Add garlic and tomato paste; cook 2 minutes more until the paste darkens and smells sweet.

Load the crock pot

Scrape the aromatics over the beef, then add carrots, potatoes, beef stock, Worcestershire, thyme, paprika, and the bay leaf. Stir once.

Slow cook

Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. The beef is ready when a fork flakes it apart with no resistance, and internal temperature reads between 195°F / 90°C and 205°F / 96°C.

Thicken the gravy

Whisk cornstarch into cold water, then stir the slurry into the hot stew. Switch to HIGH, remove the lid, and cook 15 to 20 minutes until the sauce coats a spoon.