When the air begins to chill and comfort foods call out like a cozy blanket, a crockpot beef stew is a surefire answer. This dish is brimming with hearty flavors, tender beef, and nourishing vegetables simmered to perfection. So, grab your crockpot and let’s embark on a delicious journey!
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 carrots, sliced
- 4 potatoes, diced
- 2 onions, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Equipments
- Crockpot
- Knife
- Chopping board
- Wooden spoon
- Measuring cups and spoons
How to Make Crockpot Beef Stew – Step By Step
Step 1:
Grab your bag of beef cubes and give them a nice sear in a skillet over medium-high heat. This seals in the juices and builds that rich, beefy flavor base that will make your stew phenomenal.
Step 2:
Once seared, toss the beef into the crockpot. Add the sliced carrots, potatoes, and chopped onions. This medley of veggies adds sweetness and depth, seamlessly soaking up the beefy essence.
Step 3:
In a small bowl, stir together the beef broth, tomato paste, minced garlic, thyme, salt, and pepper. Once mixed, pour this flavorful broth over your beef and veggie blend in the crockpot. Place the bay leaf on top for an extra touch of earthy aroma.
Step 4:
Cover the crockpot with its lid and set it to cook on low for 7–8 hours. Let it do its magic as the flavors meld into a rich, hearty stew. Your patience will be greatly rewarded come dinner time!
How to Serve Crockpot Beef Stew
Serve this stew hot in a bowl, alongside a crusty bread or a side of steamed rice. Garnish with fresh parsley for a touch of freshness.
Recipe Success Tips & Suggestions
For an extra layer of flavor, try adding a splash of red wine before cooking. Experiment with different herbs like rosemary or a dash of cinnamon for holiday vibes. Remember, the key is low and slow—don’t rush the cooking process for best results.
High Protein Variation for Fitness Enthusiasts
Looking to boost your protein intake? Toss in a can of drained chickpeas or lentils during the last hour of cooking. This tip not only amps up the protein but adds a delightful texture to your stew. Enjoy the same rich flavors with a nutritional punch!
Low Carb Delight: A Flavorful Twist on Traditional Stew
For those watching their carb intake, swap potatoes for cauliflower florets and carrots with turnips. You’ll retain that comforting vegetable soul without the extra carbs—perfect for a keto-friendly lifestyle!
Storage Instructions
This beef stew makes excellent leftovers. Refrigerate in an airtight container for up to 3 days. Freezing? Portion out into freezer-safe bags for quick meal prep solutions, lasting up to 3 months.
FAQs
- Can I use different vegetables? Absolutely! Try adding celery or peas for a variation in texture and flavor.
- What type of beef is best? Chuck roast is a great option, as it becomes tender and flavorful when slow-cooked.
- How can I make it gluten-free? Ensure your beef broth is gluten-free and avoid adding any roux or flour.
- Can I cook it on high? Yes, you can reduce the cooking time to 4 hours on high, but the flavors are better developed on low.
- Do I need to brown the meat? It’s optional, but browning adds depth of flavor that enhances the stew.
Savor the Warmth: Final Thoughts on This Hearty Stew
This crockpot beef stew is a timeless recipe that promises comfort in every bite. Once you’ve tried it, you’ll want to share the love; tell your friends and family or drop a comment below with your experience. Bon appétit!
Crockpot Beef Stew Recipe
Ingredients
Main Ingredients
- beef chuck
- carrots
- potatoes
- onions
- garlic
- beef broth
- tomato paste
- dried thyme
- salt
- black pepper
- bay leaf
Instructions
Steps
- Sear beef cubes in a skillet over medium-high heat.
- Place seared beef into the crockpot with sliced carrots, diced potatoes, and chopped onions.
- Mix beef broth, tomato paste, garlic, thyme, salt, and pepper. Pour over beef and vegetables in the crockpot.
- Add bay leaf on top, cover, and cook on low for 7–8 hours.
- Serve hot with a garnish of fresh parsley.