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Crockpot Beef Stew

A rich and hearty crockpot beef stew filled with tender chunks of beef, soft potatoes, and sweet carrots simmered together in a savory broth, perfect for chilly Sundays.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into 1-inch pieces Chuck’s marbling breaks down into buttery texture. Short ribs or stewing beef also work.
  • 4 cups beef broth Use low-sodium if you plan to salt later; substitute stock or a mix of stock and water.
  • 4 carrots, sliced Uniform slices for even cooking.
  • 3 potatoes, cubed Yukon Gold or Russet; waxy potatoes hold shape better, Russets give softer texture.
  • 1 onion, chopped Yellow or sweet onion.
  • 3 cloves garlic, minced Add near the start for mellow garlic flavor.
  • 2 tablespoons tomato paste Concentrated umami; roast it in the skillet briefly for extra depth.
  • 1 tablespoon Worcestershire sauce Adds savory complexity.
  • 1 teaspoon dried thyme Or 1 tbsp fresh.
  • Salt and pepper to taste.
  • 2 tablespoons olive oil Or neutral oil like vegetable or canola for browning.
Optional Add-ins
  • celery
  • parsnips
  • mushrooms
  • a splash of red wine
  • a bay leaf

Method
 

Preparation
  1. Pat the beef dry and season with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
  2. Brown the beef in batches so pieces sear rather than steam, about 2–3 minutes per side. Transfer browned pieces to the crockpot.
  3. In the same skillet, add the chopped onion. Sauté 3–4 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant. Scrape up any browned bits (fond).
  4. Stir the tomato paste into the skillet for 1 minute, then pour a little beef broth or a splash of red wine to deglaze the pan. Stir to loosen any browned bits and pour everything into the crockpot.
  5. Add carrots, cubed potatoes, remaining beef broth, Worcestershire sauce, thyme, and a grind of black pepper into the crockpot. Give it a gentle stir to combine.
Cooking
  1. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is fork-tender and vegetables are cooked through.
  2. Taste and adjust seasoning with salt and pepper. If you want a thicker stew, make a slurry with 1–2 tablespoons cornstarch and cold water, stir into hot stew, and cook 10–15 minutes more on high.
  3. Serve warm.

Notes

Serve ladled into deep bowls with chopped fresh parsley or a sprinkle of flaky sea salt for brightness. Great companions include crusty bread, buttery mashed potatoes, egg noodles, or creamy polenta. Pair with medium-bodied red wine or a malty amber ale. For a casual bowl, add a dollop of sour cream or plain yogurt with chopped chives.