Description
This hearty Crockpot Beef Stew is a comforting and flavorful dish that combines tender chunks of beef with potatoes, carrots, celery, and a rich tomato-based broth. Slow-cooked to perfection over 10 hours, it’s an easy and satisfying meal perfect for cozy gatherings or weeknight dinners.
Ingredients
Meat and Oil
- 2 tablespoons olive oil (divided)
- 2 pounds boneless stewing beef cubes (or chuck)
Vegetables
- 1/2 medium onion (chopped)
- 6 cloves garlic (minced)
- 1 pound Yukon Gold potatoes (peeled & diced into fairly large bite-size pieces)
- 4 large carrots (peeled & cut into fairly large bite-size pieces)
- 3 sticks celery (chopped)
Liquids and Seasoning
- 3 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Pepper (to taste)
- 3 bay leaves
Thickening Agent (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for mixing with cornstarch)
Instructions
- Sear the Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown half of the beef cubes on all sides, then transfer to a plate. Add the remaining olive oil to the skillet and sear the second batch of beef cubes. Once all beef is browned, transfer it along with any juices on the plate to the slow cooker.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
- Add Remaining Ingredients: Add the diced potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir everything to combine well.
- Add Bay Leaves and Cook: Gently place the bay leaves into the slow cooker. Cover and cook on low heat for 10 hours, or until the beef is very tender and the flavors are well developed.
- Thicken the Stew (Optional): If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew and cook on high for about 10 minutes until the stew thickens to your liking. Remove the bay leaves before serving.
Notes
- Tomato paste enhances the richness of the stew but can be substituted with canned diced tomatoes for a different texture.
- Seared beef adds more depth of flavor to the stew.
- Adjust salt and pepper according to taste.
- For a gluten-free version, ensure Worcestershire sauce and broth are gluten-free.
- You can add other root vegetables like parsnips or turnips for variation.
- The cornstarch thickening step is optional; stew is perfectly hearty without it.
