Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how slow-cooked flavors settle and sing. Make the stew the day before for easier supper hour.

Can I use a Dutch oven instead of a slow cooker?

Absolutely. Brown the meat in the Dutch oven, add the rest of the ingredients, and cook in a 325 F oven for 2.5 to 3 hours, or simmer gently on the stove for about the same time until the meat is tender.

How do I fix a stew that is too thin?

Simmer uncovered for a while to reduce liquid. Or make a slurry with cornstarch and cold water, then stir in and cook until thickened. A roux made of equal parts butter and flour cooked briefly and whisked in will also add body and silk.

Can I freeze this stew?

Yes. Cool first, then pack into airtight containers and freeze up to three months. Thaw overnight in the fridge before reheating for the best texture.

What cut of beef should I use?

Chuck or blade roast meat is ideal. These cuts contain connective tissue that breaks down into tender, flavorful morsels with long, slow cooking.

Easy Beef Stew 2026 - Crock Cozy

Description

A comforting slow-cooked beef stew that brings warmth and connection to the table.

Ingredients

Scale

2 lbs beef stew meat
4 cups beef broth
4 medium potatoes, diced
3 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 bay leaf

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Instructions

In a large skillet, heat olive oil over medium-high heat.
Brown the beef stew meat on all sides. Transfer to a slow cooker.
Add potatoes, carrots, onion, and garlic to the slow cooker.
Stir gently so the pieces nestle among the meat.
Stir in beef broth, tomato paste, thyme, salt, black pepper, and bay leaf.
Cover and cook on low for 6-8 hours or until meat is tender.
Remove bay leaf before serving. Taste and adjust seasoning.
Serve with bread or your choice of sides.

Notes

For a richer flavor, consider deglazing with red wine. Leftovers can be stored for 3-4 days in the fridge or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 32g
Cholesterol: 80mg