Crockpot Beef Stew

This comforting crockpot beef stew features tender beef and hearty vegetables, perfect for chilly evenings and family gatherings.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 lbs beef chuck roast, cut into bite-sized pieces Use a good quality cut for the best flavor.
4 pieces carrots, sliced
3 pieces potatoes, peeled and diced Yukon gold or russet potatoes work well.
1 piece onion, chopped
3 cloves garlic, minced

Liquids & Flavorings

2 cups beef broth Use low-sodium broth if preferred.
1 cup red wine (optional) For a richer flavor; can substitute with more beef broth.
2 tablespoons tomato paste Enhances the stew's depth of flavor.

Spices

1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste Salt and pepper

For Searing

as needed Olive oil For searing the beef.

Method

Preparation

Trim any excess fat from the beef and cut it into bite-sized pieces. Season generously with salt and pepper.

Searing the Beef

Heat a splash of olive oil in a skillet over medium-high heat. Once hot, add the beef pieces and sear them until browned on all sides.

Combining Ingredients

Transfer the browned beef to your crockpot. Add in the sliced carrots, diced potatoes, chopped onion, minced garlic, tomato paste, dried thyme, dried rosemary, and beef broth. Stir in red wine if using.

Slow Cooking

Cover the crockpot and cook on low for 8 hours, or on high for about 4-5 hours, until the beef is tender and the vegetables are soft.

Final Touches

Taste the stew and adjust seasoning with more salt and pepper as needed. For a thicker stew, mix a slurry of cornstarch and water and stir it in.

Notes

For variations, consider adding other vegetables like peas or green beans. You can also try different herbs for unique flavors. Prepare the night prior for an easy morning setup.