Description
This Crockpot Beef Stew is a hearty and comforting dish, perfect for cozy nights. Tender chunks of stewing beef, Yukon Gold potatoes, carrots, and celery are slowly simmered in a rich beef broth enhanced with tomato paste and Worcestershire sauce. The result is a flavorful, satisfying stew that is easy to prepare and ideal for busy days when you want a warm homemade meal waiting for you.
Ingredients
Scale
Meat and Aromatics
- 2 tablespoons olive oil, divided
- 2 pounds boneless stewing beef cubes or chuck
- 1/2 medium onion, chopped
- 6 cloves garlic, minced
Vegetables
- 1 pound Yukon Gold potatoes, peeled and cut into large chunks
- 4 large carrots, peeled and cut into large chunks
- 3 stalks celery, chopped
Liquids and Seasonings
- 3 cups beef broth
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Pepper, to taste
- 3 bay leaves
Optional Thickener
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Prep: Gather all ingredients. Cut beef chuck roast into bite-sized pieces for even cooking. Peel and cut potatoes into 1-inch pieces, peel and slice carrots, chop the onion, and mince the garlic to prepare for cooking.
- Brown the Beef: Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the beef cubes in batches to develop a nice crust, which enhances flavor and texture.
- Layer Ingredients: Place the browned beef, chopped onions, minced garlic, potatoes, carrots, and celery into the slow cooker, layering evenly.
- Add Broth Mixture: In a bowl, mix together the beef broth, tomato paste, and Worcestershire sauce until well combined. Pour this mixture over the ingredients in the slow cooker.
- Add Aromatics: Place the bay leaves on top of the stew in the slow cooker. Cover with the lid to prepare for cooking.
- Cook: Cook the stew on low heat for 7 to 8 hours, or on high heat for 4 to 5 hours, until the beef is tender and the vegetables are soft.
- Thicken (Optional): About 30 minutes before the cooking time ends, if desired, mix 2 tablespoons of cornstarch with a small amount of water to make a slurry and stir it into the stew to thicken the broth.
- Finish: Remove the bay leaves before serving. Season the stew with salt and pepper to your taste.
Notes
- This stew is ideal for slow-cooker beginners because it requires minimal preparation and yields maximum flavor.
- Using Yukon Gold potatoes gives the stew a creamy texture without falling apart.
- You can substitute the beef broth with low-sodium broth to regulate salt content.
- The optional cornstarch slurry helps thicken the stew if you prefer a heartier consistency.
- For added depth, brown the vegetables briefly after browning the beef before layering.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
