Crockpot beef stew has loads of chunky beef, tender vegetables, and a simple seasoning slow-cooked in a flavorful broth for a melt-in-your-mouth spoonful the whole family will enjoy!
Heat olive oil in large heavy saute pan or stock pot. Season beef with salt and pepper and then add to pan. Cook in 2 batches, until browned on all sides, about 3-5 minutes per batch. Put the meat in the bottom of your slow cooker.
Add the beef stock, tomato paste and worcestershire sauce to the pot. Add the Italian seasoning and garlic powder. Simmer for a couple minutes and scrape the bottom of the pan to get the bits. Pour the liquid from the pan into the slow cooker with the beef.
Add the onion, potatoes, carrots and celery to the slow cooker. Place the bay leaves on top. Cover and cook on low for 6-8 hours or 3-4 hours on high heat. Salt and pepper to taste.
In a small bowl whisk together the flour and 1/2 cup stew broth. Add more flour for a thicker stew. Then pour back into the slow cooker and cook an additional 30 minutes. Salt and pepper to taste.
Serve while warm. Add fresh herbs on top if desired.
Notes
Variations:If you'd like to add in more vegetables, try adding the below the last hour of cooking.