Description
A hearty and comforting beef stew that cooks to perfection in a Crock Pot, perfect for busy days.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 4 large carrots, sliced
- 3 medium potatoes, chopped into cubes (preferably Yukon Gold or Russet)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth (low sodium recommended)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil (or any cooking oil)
- 1 cup frozen peas or corn (optional)
Instructions
- Start by browning the beef chunks in olive oil over medium heat in a skillet. Transfer the browned beef into the Crock Pot once done.
- In the same skillet, throw in the diced onion and minced garlic. Sauté for about 2-3 minutes until fragrant and the onions become translucent. Add this mixture to the crock pot along with the beef.
- Toss in the sliced carrots, chopped potatoes, and any optional ingredients, such as frozen peas or corn.
- In a separate bowl, mix together the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper. Stir until well combined, then pour this over the beef and veggies in the crock pot.
- Cover the Crock Pot and set it to cook on low for 6-8 hours or on high for 4-5 hours.
- Once done, give the stew a good stir before serving. For a thicker stew, mix a tablespoon of cornstarch with water and add it to the pot during the last 30 minutes of cooking.
Notes
Thicken the stew with cornstarch or by mashing some of the potatoes for a hearty consistency. Serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 450 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg