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- 2 pounds beef chuck, cut into 1-inch cubes - 4 carrots, peeled and sliced - 4 medium potatoes, peeled and diced - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 tablespoons cornstarch (for thickening, optional) When you gather your ingredients, focus on quality. The beef chuck should be fresh and marbled. This will give the stew great flavor and tenderness. Choose firm carrots and smooth potatoes for the best texture. The onion and garlic add depth to the stew. Sautéing them brings out their natural sweetness. Tomato paste and Worcestershire sauce boost umami, making the stew more savory. For seasonings, dried thyme and rosemary work wonders. They add aroma and earthiness to the dish. If you like a thicker stew, cornstarch helps achieve that. Just mix it with water before stirring it in. Feel free to adjust these ingredients to your taste. Cooking is all about personal touch! {{ingredient_image_2}} First, we need to sear the beef cubes. This step adds flavor and texture. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 2 pounds of beef chuck with salt and pepper. Place the beef cubes in the skillet in a single layer. Do not overcrowd them. Brown the beef for about 5-7 minutes. Turn them occasionally to brown all sides. After browning, transfer the beef to your crockpot. Next, we will sauté the aromatics. In the same skillet, add 1 large chopped onion and 3 minced garlic cloves. Cook them for about 2-3 minutes. Stir frequently until the onions become soft and see-through. This process enhances their sweet taste. Once done, add the onions and garlic to the crockpot with the beef. Now, it’s time to combine all the ingredients. In the crockpot, add 4 sliced carrots, 4 diced potatoes, and 4 cups of beef broth. Also, include 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce. To season, add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Stir everything together well. Make sure all ingredients mix thoroughly for the best flavor. Lastly, we need to set the crockpot to cook. Cover the crockpot with its lid. Set it to cook on low for 8 hours or on high for 4 hours. This slow cooking method helps meld the flavors and tenderizes the beef perfectly. Enjoy the warm aroma filling your kitchen as it cooks! To make your stew taste amazing, start with good seasoning. I recommend tasting your stew as it cooks. Add salt and pepper to make it just right for you. A good beef broth also makes a big difference. Choose low-sodium beef broth for more control over salt levels. This lets you add flavor without it being too salty. Searing the beef is a key step. It locks in juices and gives the meat a nice crust. This crust adds great flavor to your stew. If you like a thicker stew, use cornstarch. Mix it with a little cold water to make a smooth slurry. Stir this in during the last 10 minutes of cooking to thicken your stew. When serving your stew, think about presentation. Rustic bowls make it look warm and inviting. Add a slice of crusty bread for dipping. A sprinkle of fresh parsley on top adds color and a fresh taste. You can also serve this stew with a side salad or roasted vegetables. These sides complement the rich flavors of the stew well. Pro Tips Choose the Right Cut: Using beef chuck is ideal for stews because it becomes tender and flavorful during long cooking times. Layer Your Ingredients: When adding ingredients to the crockpot, layer them by placing denser vegetables like potatoes at the bottom to ensure even cooking. Thicken to Taste: If you prefer a thicker stew, add the cornstarch slurry gradually and allow it to cook a few minutes longer to achieve your desired consistency. Let It Rest: After cooking, let the stew sit for about 10 minutes before serving; this allows the flavors to meld and enhances the overall taste. {{image_4}} You can change up the veggies in your stew. Try using: - Sweet potatoes instead of regular potatoes. - Turnips or parsnips for a unique taste. - Green beans for a fresh crunch. If you want to switch the meat, consider: - Pork shoulder for a different flavor. - Chicken thighs for a lighter stew. - A mix of meats for extra taste. If you don’t have a crockpot, you can use an Instant Pot. Simply: - Use the sauté function to brown the beef and cook the onions. - Add the rest of the ingredients, then seal the lid. - Cook on high pressure for about 35 minutes. For stovetop cooking, follow these steps: - Sear the beef as usual. - Add all the ingredients to a large pot. - Simmer for about 2-3 hours, stirring often. Adjust cooking times as needed based on your method. Want to make it gluten-free? Use: - Gluten-free beef broth. - A cornstarch mix for thickening instead of flour. For a vegetarian option, swap the beef with: - A mix of mushrooms and lentils for protein. - Vegetable broth instead of beef broth. - Add beans or chickpeas for extra heartiness. Store your beef stew in airtight containers. This keeps it fresh and tasty. I recommend letting it cool first before sealing it up. You can safely refrigerate it for up to three days. Always check for any signs of spoilage before eating. To freeze beef stew, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. Beef stew can last in the freezer for up to six months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until hot. Use glass or plastic containers with tight-fitting lids. They help keep air out and prevent spills. Avoid using metal cans for storage after opening. Always label your containers with the date. This way, you can track how long they’ve been in the fridge or freezer. To thicken your beef stew, you can use cornstarch or flour. If you choose cornstarch, mix it with a bit of cold water to make a smooth slurry. Stir this mixture into the stew during the last 10 minutes of cooking. The heat will activate the cornstarch, making your stew nice and thick. If you prefer flour, add it early on. However, cornstarch is quicker and easier for a last-minute fix. Yes, you can use frozen beef! However, there are some things to consider. Cooking frozen beef takes longer. You should add an hour to your cooking time. Also, frozen beef may release more water, which could alter the stew's texture. On the plus side, it can save time if you forget to thaw beef ahead of time. Just be sure to check that it cooks thoroughly. Crockpot beef stew pairs well with many sides. Crusty bread is a favorite for dipping. You can also serve it with a fresh salad or steamed green beans. Mashed potatoes complement the stew nicely too. Consider a side of rice for a heartier meal. These options enhance your dining experience. Crockpot beef stew lasts up to three to four days in the fridge. Store it in an airtight container to keep it fresh. If you see any signs of spoilage, such as off odors or mold, throw it away. Always heat it to a safe temperature before eating. Enjoy your leftovers safely! Crockpot beef stew combines simple ingredients with easy steps for a delicious meal. You learned about key ingredients like beef, carrots, and potatoes. We discussed flavor enhancers and seasonings to boost taste. You can adjust cooking methods or even try variations for dietary needs. Storing leftovers properly maximizes freshness and flavor. I hope you enjoy making this comforting dish. Happy cooking!

Hearty Crockpot Beef Stew

A comforting and flavorful beef stew cooked slowly in a crockpot, perfect for cozy meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced
  • 4 medium potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth (preferably low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup frozen peas
  • 2 tablespoons cornstarch (optional, for thickening)
  • to taste fresh parsley, chopped, for garnish

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes generously with salt and pepper. Add the beef to the skillet in a single layer, ensuring not to overcrowd. Brown the beef for about 5-7 minutes, turning occasionally to achieve a golden crust on all sides. Once browned, transfer the beef to the crockpot.
  • In the same skillet, add the chopped onions and minced garlic. Sauté for approximately 2-3 minutes, stirring frequently until the onions are soft and translucent.
  • Add the sautéed onions and garlic to the crockpot. To the pot, also add the sliced carrots, diced potatoes, beef broth, tomato paste, Worcestershire sauce, dried thyme, and rosemary. Stir thoroughly to ensure that all the ingredients are well incorporated.
  • Cover the crockpot with its lid and set it to cook on low for 8 hours or on high for 4 hours.
  • Approximately 30 minutes before serving, fold in the frozen peas into the crockpot. If you prefer a thicker stew, combine the cornstarch with a small amount of cold water to create a smooth slurry. Stir this mixture into the stew during the last 10 minutes of cooking.
  • Before serving, taste the stew and adjust the seasoning with additional salt and pepper, as needed.
  • Once cooking is complete, ladle the hearty stew into bowls. Garnish each serving with a generous sprinkle of freshly chopped parsley.

Notes

For an inviting presentation, serve the stew in rustic, deep bowls alongside a slice of crusty bread for dipping.
Keyword beef stew, comfort food, crockpot, slow cooker