Crockpot Beef Stew
This hearty, comforting stew is packed with rich flavors and tender chunks of beef, making it a perfect meal for busy evenings.
Ingredients
Main Ingredients
- 2 pounds Chuck roast Tender and flavorful, the star of the stew.
- 1/4 cup All-purpose flour Helps thicken the stew for a creamy texture.
- 2 tablespoons Olive oil Adds richness and depth to the flavors.
- 1 medium Onion Aromatic base that complements the dish.
- 3 cloves Garlic Adds delicious savory notes.
- 2 tablespoons Tomato paste Enhances the stew’s rich flavor profile.
- 4 cups Beef broth The heart of the stew, providing incredible depth.
- 3 medium Carrots Natural sweetness and vitamins, perfect for nourishment.
- 4 medium Potatoes Hearty texture that adds body to your stew.
- 1 teaspoon Dried thyme Aromatic herb that ties all the flavors together.
- 1 leaf Bay leaf Adds a subtle layer of flavor and warmth.
- to taste Salt and pepper Essential to enhance all ingredients' natural flavors.
Instructions
Preparation
- Cut the chuck roast into 1-inch cubes to ensure even cooking.
- In a small bowl, toss the cubed beef with flour until coated.
- Chop the onion, garlic, carrots, and potatoes into bite-sized pieces.
Cooking
- In a large skillet over medium heat, add olive oil. Sear the beef cubes until browned, about 5 minutes per side.
- Transfer the browned beef to the crockpot and add the chopped onions, garlic, carrots, and potatoes on top.
- Stir in the tomato paste, beef broth, dried thyme, bay leaf, and a pinch of salt and pepper. Mix well.
- Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender.
Serving
- Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
- Scoop the stew into bowls and serve warm, perhaps with crusty bread or over rice.
Notes
Tips for best results include thickening the stew with cornstarch in the last hour, swapping veggies for alternatives, and ensuring good seasoning early in the cooking process.