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Crock Pot Beef Stew: Easy Recipe for a Hearty Meal

  • Total Time: 385 minutes
  • Yield: 6-8 servings 1x

Description

Hearty Crock Pot Beef Stew with tender beef, savory vegetables, and rich broth, simmered to perfection for a comforting meal.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1 lb Yukon gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp cornstarch (optional, for thickening)
  • 2 tbsp cold water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat the Oil: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  3. Brown the Beef in Batches: Add the beef to the skillet in a single layer, being careful not to overcrowd the pan. Brown the beef on all sides until nicely seared, about 2-3 minutes per side. Remove the browned beef to a plate and set aside. Repeat with remaining beef.
  4. Sauté the Aromatics: In the same skillet or Dutch oven, add the chopped onion, carrots, and celery. Sauté over medium heat until softened and onions are translucent, about 5-7 minutes. Stir occasionally.
  5. Add the Garlic: Add the minced garlic and cook for another minute, until fragrant.
  6. Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
  7. Deglaze the Pan: Pour in about 1/2 cup of beef broth and scrape the bottom of the skillet to loosen any browned bits (fond).
  8. Transfer to Crock Pot: Transfer the sautéed vegetables and deglazed pan juices to the crock pot.
  9. Add the Beef: Add the browned beef back to the crock pot.
  10. Add Remaining Ingredients: Pour in the remaining beef broth, potatoes, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste.
  11. Stir: Stir everything together to combine.
  12. Slow Cook: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
  13. Add Frozen Vegetables: During the last 30 minutes of cooking, stir in the frozen peas and corn.
  14. Thicken the Stew (Optional): If desired, whisk together the cornstarch and cold water until smooth. Gradually stir the slurry into the stew, stirring constantly. Cook for another 10-15 minutes, or until thickened.
  15. Remove Bay Leaf: Remove the bay leaf before serving.
  16. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
  17. Serve: Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread.

Notes

  • Browning the beef is crucial for developing a rich, deep flavor.
  • Use good quality beef broth for the best flavor.
  • Add frozen peas and corn during the last 30 minutes of cooking to prevent them from becoming mushy.
  • Adjust the seasoning to your liking.
  • For a richer flavor, add a splash of red wine after deglazing the pan.
  • If you don’t have Yukon gold potatoes, you can use russet potatoes.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Prep Time: 25 minutes
  • Cook Time: 360 minutes

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Find it online: https://sweetbananachef.com/crock-pot-beef-stew/