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)
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
