Sear the beef in a hot pan until browned on all sides.
In the same pan, melt the butter and sauté onions and garlic until translucent.
Deglaze the pan with 1 cup of beef broth, scraping up any flavorful bits and add into the crockpot.
Transfer the beef, onions, and garlic to the crockpot.
Add the remaining ingredients to the crockpot. Ensure that the bay leaves are near the top so they are easy to get out later.
Pour in the remaining beef broth.
Cook on low for 6-8 hours or until the beef is tender. Remove the bay leaves from the stew.
Season with salt and pepper to taste before serving.
Notes
Cooking TipsFor a thicker stew, mix 1/4 cup of flour with cold water and stir it into the crockpot during the last hour of cooking. You can also use corn starch for a thickener.Experiment with different vegetables and seasonings to create your signature beef stew. I feel like the vegetables, butter, and meat do the heavy work in a stew and seasonings really add a flavorful addition.Don't overfill your crockpot; leave some room for the stew to simmer and expand. Ensure you remove the bay leaves at the end of the cook time.