I started making a slow cooker beef stew on the kind of gray Sunday when nobody wants to stand at the stove. By midafternoon the kitchen smells like seared beef and thyme, and dinner is ready the moment we are.
Easy Crockpot Beef Stew Recipe
This beef stew features chunks of beef, carrots, potatoes, and onions slow-cooked in a savory broth. The recipe takes about 8 hours in the slow cooker and serves 6 people.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- Chopped parsley for garnish (optional)
Instructions
- Prep the Ingredients: Cut the beef into cubes, slice the carrots, dice the potatoes, and chop the onion.
- Sear the Beef: In a skillet, heat olive oil over medium-high heat. Add the beef cubes and sear on all sides until browned. Transfer to the slow cooker.
- Combine Ingredients: Add the carrots, potatoes, onion, garlic, beef broth, tomato paste, thyme, rosemary, Worcestershire sauce, salt, pepper, and bay leaf to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
- Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 30g
I like to pull the beef apart with two forks before ladling it into shallow bowls, then pass the salt and a hunk of bread. The leftovers thicken overnight and taste even better reheated the next day.
