Heavenly Crockpot Beef Stew – The Ultimate Comfort Meal
Warm and hearty Crockpot Beef Stew perfect for blustery days.
Equipment
- Crockpot
- Skillet
- Mixing bowl
Ingredients
For the Stew
- 2 pounds Beef Stew Meat Tender chuck roast or brisket
- 4 cups Potatoes Yukon Gold or sweet potatoes
- 3 cups Carrots Chopped
- 1 medium Onion Chopped yellow onion
- 4 cups Beef Broth Low-sodium preferred
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 2 leaves Bay Leaves Remove before serving
- 2 tablespoons Olive Oil For browning the beef
Instructions
How to Make Crockpot Beef Stew
- Pat dry the beef stew meat and season with salt, pepper, and flour before browning.
- Heat olive oil in a skillet and brown the beef in batches for 3-4 minutes on each side. Transfer to the crockpot.
- Sauté chopped onion and garlic in the same skillet for 2-3 minutes until soft, then add to the crockpot.
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over beef and onions in the crockpot.
- Layer the bay leaves, carrots, and potatoes on top of the mixture in the crockpot.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is tender.
- Remove bay leaves, adjust seasoning, and serve hot with parsley garnish.
Notes
Serve with crusty bread to soak up the broth.