Description
This hearty Crock Pot Beef Stew is a comforting and flavor-packed meal perfect for chilly days. Tender beef chuck is browned and slowly simmered with carrots, potatoes, onions, and aromatic herbs in a savory broth until melt-in-your-mouth tender. The slow cooking process melds all the flavors together, creating a rich and satisfying stew that’s easy to prepare and makes a great family dinner.
Ingredients
Scale
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil (for browning the meat)
- 1 cup frozen peas (optional, for added color and sweetness)
Instructions
- Prepare the Beef: Start by trimming any excess fat from the beef chuck. Cut the meat into 1-inch cubes for even cooking to ensure tenderness and consistent texture throughout the stew.
- Season the Beef: Generously season the beef cubes with salt and pepper to bring out the natural flavors and prepare them for browning.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add beef cubes in batches to avoid crowding the pan. Brown the beef evenly on all sides, about 3-4 minutes per side, then transfer the browned meat to the crock pot.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until onions turn translucent. Stir in tomato paste, Worcestershire sauce, dried thyme, and dried rosemary, cooking for an additional minute to deepen the flavors.
- Transfer Mixture to Crock Pot: Pour the sautéed onion and garlic mixture over the browned beef in the crock pot, integrating the flavorful base directly with the meat.
- Add Vegetables and Broth: Add the sliced carrots, diced potatoes, and bay leaf to the crock pot. Pour in the beef broth and gently stir to combine all ingredients evenly.
- Slow Cook the Stew: Cover the crock pot with its lid. Set it to low heat for 7-8 hours or on high heat for 4-5 hours until the beef is fork-tender and the vegetables are cooked through.
- Add Peas (Optional): If using peas, add them to the crock pot during the last 30 minutes of cooking to add color and a touch of sweetness without overcooking.
- Finish and Serve: Remove the bay leaf before serving. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and enjoy the comforting, rich stew.
Notes
- For deeper flavor, brown the beef in batches without overcrowding to achieve a nice crust.
- You can substitute fresh herbs for dried but use about three times the amount if doing so.
- Adding frozen peas at the end keeps them vibrant and fresh tasting.
- This stew can be made a day ahead and reheated; flavors intensify over time.
- Serve with crusty bread or over mashed potatoes for a complete meal.
