Description
This hearty Crockpot Beef Stew features tender beef cubes simmered with Yukon Gold potatoes, carrots, celery, and a rich, savory broth made with tomato paste and Worcestershire sauce. Slow-cooked to perfection, this comforting stew is perfect for cozy nights and family meals.
Ingredients
Scale
Beef 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 Flavorings
- 2 tablespoons olive oil, divided
- 3 cups beef broth
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 3 bay leaves
- 1 teaspoon salt
- Pepper, to taste
Optional
- 2 tablespoons cornstarch (for thickening)
Instructions
- Prep: Gather all ingredients. Cut the beef chuck roast into bite-sized pieces to ensure even cooking. Peel and chop the Yukon Gold potatoes into 1-inch chunks, peel and cut the carrots into large pieces, chop the onion, and mince the garlic cloves.
- 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, which enhances the flavor of the stew.
- Layer Ingredients in Slow Cooker: Place the browned beef, chopped onion, minced garlic, potatoes, carrots, and celery into the crockpot in layers.
- Prepare Broth Mixture: In a bowl, combine the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture evenly over the layered ingredients in the slow cooker.
- Add Aromatics: Place the bay leaves on top of the ingredients in the slow cooker. Cover with the lid.
- Cook: Set the slow cooker to low and cook for 7-8 hours, or on high for 4-5 hours, until the beef is very tender and the vegetables are soft.
- Thicken (Optional): About 30 minutes before the cooking time ends, mix the cornstarch with a little cold water to create a slurry. Stir this into the stew to thicken the broth, if desired.
- Final Seasoning: Remove the bay leaves before serving. Season the stew with salt and pepper to taste.
Notes
- This stew is perfect for cozy, comforting meals during cold weather or when you want a filling, hearty dish.
- For thicker stew, cornstarch slurry can be added at the end of cooking.
- Beef can be browned ahead of time to speed up preparation on cooking day.
- Feel free to add other vegetables such as peas or parsnips in the last hour of cooking.
- Leftovers taste even better the next day as flavors meld more deeply.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
