Beef stew is the dish that rewards patience — the tougher, cheaper cuts of beef like chuck roast are exactly what you want here, because the long slow cook is what breaks down the connective tissue into something fork-tender.
Searing the beef first before it goes into the crockpot adds a layer of flavor that just dumping everything in raw can't match.
Don't skip searing the beef, even though it adds a step — the browned crust that develops in the skillet is flavor the slow cooker alone won't build.
Save this recipe for later — pin it to your crockpot board.
Toss the beef cubes with flour, salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef in batches for 2-3 minutes per side until browned. Transfer to the crockpot.
Add carrots, potatoes, onion, garlic, beef broth, tomato paste, thyme and bay leaves to the crockpot with the beef. Stir to combine.
Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender.
Remove the bay leaves before serving. If the stew needs thickening, mash a few potato chunks against the side of the pot and stir in.
Searing adds a layer of browned flavor that the slow cooker alone can't replicate — it's worth the extra 10 minutes for a stew that tastes deeper rather than just boiled.
The flour coating on the beef is what thickens the broth as it cooks — if the stew still looks thin at the end, mash a few potato pieces against the pot wall and stir them in to thicken naturally.
For a long 8-hour cook, starting them together is fine — they hold up well. For a shorter high-heat cook, adding them isn't necessary to delay since 4-5 hours won't overcook them.