Description
Crockpot Beef Stew is the quintessential comfort dish that warms both body and soul. This hearty stew combines tender beef, vibrant vegetables, and fragrant herbs, simmering to perfection in your crockpot. The result is a rich, savory meal that fills your kitchen with mouthwatering aromas. Perfect for chilly evenings or family gatherings, this stew is not just a meal; it’s a nostalgic experience that brings everyone together around the table.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, diced
- 4 medium Yukon Gold potatoes, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Begin by chopping the beef chuck into evenly sized cubes. Dice the carrots and potatoes.
- Optional: In a skillet over medium-high heat, sear the beef cubes until browned on all sides, about 5 minutes.
- Transfer the seared beef to the crockpot. Add onions, carrots, potatoes, garlic, bay leaves, and thyme.
- Pour in the beef broth until ingredients are submerged but not overflowing.
- Season with Worcestershire sauce, salt, and pepper. Stir gently.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Remove bay leaves and thyme sprigs before serving. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For a thicker stew, mix a cornstarch slurry towards the end of cooking. Feel free to customize with seasonal vegetables or add herbs like rosemary for extra flavor.