Description
A hearty and comforting crock pot beef stew that fills your home with the warmth of a delicious, home-cooked meal without much effort.
Ingredients
Scale
- 2–3 lbs Beef Chuck Roast, cut into bite-size chunks
- 1 large Yellow Onion, chopped
- 3–4 medium Carrots, sliced
- 3–4 medium Yukon Gold or Russet Potatoes, cut into cubes
- 4 cloves Garlic, minced
- 4 cups Beef Broth, low sodium recommended
- 2 tablespoons Tomato Paste, for added richness
- 2 tablespoons Worcestershire Sauce, enhances flavor
- To taste Salt & Black Pepper, season in layers
- 1 teaspoon Dried Thyme, aromatic herb
- 1 Bay Leaf, remove before serving
Instructions
- Pat the beef dry, season it with salt and pepper, and brown it in a hot pan with a little oil.
- Add onions to the same pan for a minute or two, just to pick up that flavor.
- Add beef, onions, carrots, potatoes, garlic, broth, tomato paste, Worcestershire, thyme, and bay leaf to the crock pot.
- Cook on LOW for 480 to 540 minutes or HIGH for 240 to 300 minutes, until the beef is tender.
- Thicken at the end by mixing cornstarch with cold water, stir it in, and cook for an additional 15 to 20 minutes.
- Taste, add more salt and pepper if needed, and serve hot.
Notes
Browning the beef adds depth of flavor. Adjust seasonings to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg