crockpot beef stew
This hearty crockpot beef stew is a cozy meal perfect for chilly days. Tender chunks of beef slow-cook with vegetables, herbs, and broth for a deliciously comforting dish that requires minimal effort.
Equipment
- 1 crockpot 6-quart
- 1 cutting board
- 1 large mixing bowl
- 1 measuring cups and spoons
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 4 medium potatoes, diced (about 2 pounds)
- 3 medium carrots, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- to taste salt
- to taste black pepper
- 1 cup frozen peas optional, added in the last 30 minutes of cooking
Instructions
- Begin by preparing all the vegetables. Dice the potatoes, slice the carrots, chop the onion, and mince the garlic.
- In a large mixing bowl, combine the beef cubes with salt and black pepper, tossing to coat evenly.
- Place the beef into the crockpot, layering it at the bottom. Add the potatoes, carrots, onion, and garlic on top of the beef.
- In a separate bowl, mix the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the ingredients in the crockpot.
- Cover the crockpot and set it to cook on low for 8 hours or high for 4 hours. Avoid removing the lid during cooking.
- If using frozen peas, add them to the stew in the last 30 minutes of cooking to warm them through.
- Once the cooking time is complete, remove the bay leaves and stir the stew. Adjust the seasoning with additional salt and pepper, if needed.
- Serve hot and enjoy your flavorful beef stew!
Notes
For a thicker stew, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) in the last 30 minutes of cooking.
This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.