Description
This Crockpot Beef Stew combines tender beef, potatoes, carrots, celery, and a rich savory broth. It is an easy slow cooker dinner that works especially well for cold days, busy weeknights, and relaxed family meals.
Ingredients
2 pounds beef stew meat
1/2 teaspoon salt, for seasoning the beef
1/2 teaspoon black pepper, for seasoning the beef
2 tablespoons olive oil
1/2 yellow onion, chopped
1 tablespoon minced garlic
4 cups beef broth
4 potatoes, peeled and cut into chunks
1 cup celery, chopped
1 cup carrots, peeled and chopped
6 ounces tomato paste
3 beef bouillon cubes
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
3 bay leaves
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
1. Season the beef pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Brown the beef in batches until each piece develops a deep golden crust, then transfer the beef to the slow cooker.
4. Add the chopped onion to the skillet and cook for 3 to 4 minutes.
5. Stir in the minced garlic and cook for about 30 seconds.
6. Transfer the onion and garlic to the slow cooker.
7. Add the beef broth, potatoes, celery, carrots, tomato paste, bouillon cubes, Worcestershire sauce, rosemary, thyme, remaining salt, and remaining black pepper.
8. Stir the ingredients until evenly combined.
9. Add the bay leaves.
10. Cover and cook on low for 7 to 8 hours, or until the beef becomes fork tender.
11. Whisk the cornstarch with the cold water in a small bowl until smooth.
12. Slowly stir the cornstarch mixture into the stew.
13. Cook on high for about 10 minutes, or until the broth thickens.
14. Remove the bay leaves and serve the stew hot.
Notes
Beef chuck gives the stew excellent flavor and becomes tender during slow cooking.
Brown the beef in small batches so the pan stays hot and the meat develops a proper crust.
Cut the vegetables into similar-sized pieces to help them cook evenly.
Add frozen peas during the final 10 to 15 minutes for extra color and sweetness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled stew in freezer-safe containers for up to 3 months.
Thaw frozen stew overnight in the refrigerator before reheating.
Reheat gently on the stovetop or in the microwave until thoroughly hot.
- Prep Time: 10 minutes
- Cook Time: 8 hours 10 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 6 g
- Sodium: 1567 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 94 mg