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Crockpot Beef Stew

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A comforting and hearty beef stew made effortlessly in a crockpot, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 1-inch cubes Affordable cut, great for stews.
  • 4 cups beef broth Use low-sodium broth if preferred.
  • 4 carrots, sliced Fresh carrots for sweetness.
  • 3 potatoes, diced Can substitute with other root vegetables.
  • 1 onion, chopped Adds depth to the flavor.
  • 3 cloves garlic, minced Enhances the aroma.
  • 2 tablespoons tomato paste Brings richness to the stew.
  • 1 tablespoon Worcestershire sauce Adds umami flavor.
  • 1 teaspoon dried thyme Herb for seasoning.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adds a mild kick.
  • 2 tablespoons olive oil For browning the beef.
  • 1 bay leaf Remove before serving.

Method
 

Preparation
  1. In a skillet over medium heat, heat the olive oil.
  2. Add the beef cubes and brown them on all sides to enhance the flavor.
  3. Transfer the browned beef into your crockpot.
  4. Toss in the chopped onion, minced garlic, sliced carrots, and diced potatoes.
  5. Add the bay leaf for extra flavor.
Cooking
  1. In a separate bowl, combine the beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Stir well.
  2. Pour this mixture over the ingredients in the crockpot.
  3. Cover the crockpot and cook on low for 8 hours or on high for 4 hours until the beef is tender.
  4. Before serving, discard the bay leaf.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 14gSaturated Fat: 5gSodium: 500mgFiber: 4gSugar: 3g

Notes

Serve the stew piping hot with a sprinkle of fresh parsley and crusty bread. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat to a full boil before consuming.
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