Description
A hearty and comforting crockpot beef stew featuring tender beef chunks, carrots, potatoes, and aromatic herbs simmered slowly to develop rich flavors. Perfect for an easy, hands-off meal that warms you up on chilly days.
Ingredients
Scale
Meat and Vegetables
- 2 lbs beef stew meat, cubed
- 4 large carrots, sliced
- 3 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Optional Thickener
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Combine Ingredients: Add the beef, potatoes, carrots, onion, and garlic to the crockpot, layering them evenly.
- Add Seasonings: Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper to evenly coat the ingredients.
- Add Broth: Pour the beef broth over the mixture to cover all the ingredients and enhance the stew’s richness.
- Add Bay Leaves and Cover: Place the bay leaves in the crockpot and cover with the lid to prepare for slow cooking.
- Cook Low and Slow: Cook on the Low setting for 8 hours or on High for 4 to 5 hours until the beef becomes tender and flavors meld.
- Thicken Stew (Optional): Mix the cornstarch and water in a small bowl to create a slurry, then stir it into the stew during the last 20 minutes of cooking for a thicker consistency.
- Finish and Serve: Remove the bay leaves, adjust seasoning as needed, and serve the stew warm for a comforting meal.
Notes
- For more robust flavor, brown the beef in a skillet before adding to the crockpot.
- Vegetables can be varied; add celery or peas for extra nutrition and texture.
- This stew freezes well; store leftovers in airtight containers for up to 3 months.
- If you prefer a thicker stew without cornstarch, reduce liquid or cook uncovered for the last hour.
- Adjust salt depending on the sodium content of your beef broth.
