Description
A cozy and comforting crock pot beef stew that’s perfect for cold days. Toss in your ingredients and come back to a hearty meal that tastes even better the next day.
Ingredients
Scale
- 2 to 2.5 pounds stew meat or chuck roast, cut into 1.5-inch chunks
- 3 to 4 carrots, peeled and sliced
- 3 to 4 Yukon gold potatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 to 2 bay leaves
- Salt and pepper to taste
- Optional: mushrooms, peas, or a splash of red wine
Instructions
- Optional: Heat a skillet with a little oil and brown the beef in batches, seasoning with salt and pepper.
- Add potatoes, carrots, onion, and garlic to the slow cooker.
- Place the browned beef on top. If skipping browning, season the beef well and add it now.
- Whisk broth, tomato paste, Worcestershire sauce, thyme, and additional pepper; pour it into the slow cooker.
- Add bay leaves.
- Cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours until the beef is tender.
- Thicken at the end by mixing 2 tablespoons cornstarch with 2 tablespoons cold water, stirring into the stew, and cooking for an additional 15 to 20 minutes on HIGH.
- Taste and adjust salt before serving. Remove bay leaves and add peas in the last 10 minutes if using.
Notes
This stew tastes even better the next day and pairs well with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg