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)

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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