Description
Crockpot beef stew is a hearty and comforting dish made with tender beef, vegetables, and a rich broth that simmers all day in a slow cooker. It’s a low-effort, flavorful meal perfect for cozy dinners.
Ingredients
- 2 lbs stew beef (chuck roast, cut into chunks)
- 4 Yukon gold or russet potatoes, peeled and diced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups beef broth or stock
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Optional: Sear the beef in a hot skillet until browned on all sides for added flavor.
- Add beef, potatoes, carrots, celery, onion, garlic, tomato paste, Worcestershire sauce, beef broth, thyme, bay leaf, salt, and pepper to the crockpot.
- Stir to combine. Cover and cook on low for 8 hours or high for 4–5 hours until beef is tender and vegetables are cooked through.
- Optional: Mix cornstarch with water and stir into the stew 30 minutes before the end of cooking to thicken.
- Remove the bay leaf, adjust seasoning as needed, and garnish with chopped parsley before serving.
Notes
- Searing the beef adds extra flavor but is optional.
- Add peas, green beans, or mushrooms for variety.
- Sweet potatoes can replace regular potatoes.
- A splash of red wine or balsamic vinegar enhances richness.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
