Description
This Crockpot Beef Stew is hearty, tender, and full of comforting flavor. An easy slow cooker dinner loaded with beef, potatoes, carrots, and rich gravy-like broth.
Ingredients
Scale
- 2 1/2 pounds stew meat or chuck roast cut into cubes
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoon olive oil
- 3 carrots (sliced)
- 2 ribs celery (thinly sliced)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 pound yellow potatoes (halved or quartered)
- 3 cups beef broth
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 Tablespoons cornstarch (optional)
- 1/4 cup cold water (optional)
Instructions
- In a large bowl toss together beef cubes with flour, salt and pepper until well coated.
- In a large skillet heat the oil over high heat. Once hot add half of the beef cubes and cook for about a minute on each side. Remove and continue with the remaining beef.
- Add the brown beef, carrots, celery, onion, garlic and potatoes to the base of the slow cooker. Mix to combine.
- Pour in the beef broth, tomato paste and Worcestershire sauce. Mix until combined.
- Sprinkle over the dried thyme, add the bay leaf and the sprig of rosemary. Cover and cook on slow for 7-8 hours, until the beef is tender and the potatoes are soft.
- If you want to thicken the stew mix the cornstarch with the cold water and pour into the crockpot. Stir and let it cook for 10-15 more minutes until it has thickened.
- Remove the sprig of rosemary and the bay leaf and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 7-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 418
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 120 mg