Description
Delight in this comforting Crockpot Beef Stew, a hearty and flavorful dish perfect for cozy nights. Tender beef chunks simmer with fresh vegetables and aromatic herbs in a rich broth, creating a wholesome meal that requires minimal effort. Ideal for family dinners or meal prep, this slow-cooked stew offers warm, satisfying flavors with every bite.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 4 carrots, sliced
- 3 celery stalks, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium potatoes, diced
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season the beef chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned. Transfer to the crockpot.
- Add carrots, celery, onions, and potatoes into the crockpot. Stir in garlic, tomato paste, diced tomatoes, beef broth, thyme, rosemary, and bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is tender and vegetables are cooked through.
- Optional: Mix a tablespoon of cornstarch with water and stir into the stew to thicken before serving. Remove bay leaf.
Notes
- Use chuck roast for optimal tenderness and flavor.
- Thicken the stew at the end with cornstarch mixed with water.
- Remove the bay leaf before serving to avoid bitterness.
- Serve hot with crusty bread or mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 95 mg