Comforting Crockpot Beef Stew (Recipe for Printing)
Slow-cooked beef, carrots, and potatoes in rich broth for a cozy, satisfying meal.
# What You Need:
→ Main Ingredients
01 -
2 pounds beef chuck roast, cut into bite-sized pieces
02 -
4 carrots, sliced
03 -
3 russet potatoes, peeled and diced
04 -
1 yellow onion, chopped
05 -
3 cloves garlic, minced
→ Liquid & Seasoning
06 -
2 cups beef broth
07 -
1 cup red wine (optional for richer flavor)
08 -
2 tablespoons tomato paste
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried rosemary
11 -
Salt and freshly ground black pepper, to taste
12 -
Olive oil, for searing
# How to Make It:
01 -
Trim excess fat from beef chuck roast and cut into bite-sized pieces. Peel and dice potatoes, slice carrots, chop onion, and mince garlic. Season beef evenly with salt and black pepper.
02 -
Warm a large skillet over medium-high heat and add a drizzle of olive oil. Sear the beef in batches until browned on all sides, then transfer to the crockpot.
03 -
Add prepared carrots, potatoes, onion, and garlic to the crockpot. Stir in seared beef, beef broth, red wine if using, tomato paste, thyme, and rosemary. Mix to combine thoroughly.
04 -
Cover and cook on low for 8 hours or on high for 4 hours, until beef and vegetables are fork-tender.
05 -
Taste and adjust seasoning with additional salt and pepper as desired. For a thicker texture, stir in a slurry of cornstarch and water at the end and cook for several minutes until thickened. Serve hot alongside crusty bread or over mashed potatoes.
# Extra Tips:
01 -
Browning the beef before slow cooking enriches the overall flavor and prevents excessive moisture in the stew.