Description

This hearty Crockpot Beef Stew is a comforting and flavorful meal perfect for cozy evenings. Tender beef cubes simmer with Yukon Gold potatoes, carrots, celery, and aromatic spices in a rich beef broth enriched with tomato paste and Worcestershire sauce. Slow-cooked to perfection, this stew offers tender meat and soft vegetables, making it an ideal dish for family dinners or meal prep.

Ingredients

Scale

Meat and Vegetables

2 pounds boneless stewing beef cubes or chuck
1/2 medium onion, chopped
6 cloves garlic, minced
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

2 tablespoons olive oil, divided
3 cups beef broth
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
Pepper, to taste
3 bay leaves
2 tablespoons cornstarch (optional, for thickening)

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Instructions

Prep: Gather all ingredients. Cut the beef chuck roast into bite-sized pieces for even cooking. Peel and cut Yukon Gold potatoes into 1-inch chunks, peel and cut carrots into large pieces, chop onion, and mince garlic.
Brown the Beef: Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the beef in batches to develop a nice crust on each piece, enhancing the stew’s flavor.
Layer Ingredients: Transfer the browned beef into the slow cooker. Add the chopped onions, minced garlic, potatoes, carrots, and celery on top in layers.
Prepare Broth Mixture: In a bowl, mix the beef broth with the tomato paste and Worcestershire sauce until well combined. Pour this mixture evenly over the ingredients in the slow cooker.
Add Aromatics: Place the bay leaves on top of the contents in the slow cooker. Cover with the lid securely.
Cook: Set the slow cooker to low and cook for 7-8 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are soft.
Thicken (Optional): For a thicker stew, mix 2 tablespoons of cornstarch with cold water to make a slurry and stir it into the stew about 30 minutes before the cooking time ends. Continue cooking to allow the stew to thicken.
Finish and Season: Remove the bay leaves before serving. Adjust seasoning by adding salt and pepper to taste.

Notes

This stew is ideal for hearty, comforting meals especially during colder months.
Browning the beef enhances the flavor but can be skipped if pressed for time.
The tomato paste adds rich depth, balancing the savory broth.
Using Yukon Gold potatoes helps maintain texture without becoming mushy.
The optional cornstarch slurry thickens the stew to your preferred consistency.

Nutrition

Serving Size: 1 cup (approx. 240g)
Calories: 320
Sugar: 4g
Sodium: 650mg
Fat: 12g
Saturated Fat: 3.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg