This Crockpot Beef Stew is a warm and comforting dish packed with tender beef, hearty vegetables, and rich flavors. Just toss everything in the pot, and let it do the cooking for you!
I love how the beef gets so soft while the veggies add a nice crunch. It’s perfect for a chilly day, and I always make sure to have some crusty bread on the side for dipping. Yum! 🍞
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast cut into cubes, as it becomes tender during slow cooking. If you’re looking for a lighter option, try using turkey or chicken thighs!
Vegetables: Carrots and potatoes are classics, but feel free to swap in parsnips or sweet potatoes. Even adding green beans or peas at the end can make this stew more colorful!
Tomato Sauce: I usually prefer crushed tomatoes for a chunkier texture, but tomato sauce works just as well. If you’re avoiding tomatoes, consider using a splash of soy sauce or balsamic vinegar for depth.
Herbs: Thyme and rosemary bring great flavor to the stew. If fresh herbs are unavailable, dried ones work perfectly. You can even use Italian seasoning if you have that on hand!
How Do I Brown the Beef for Maximum Flavor?
Browning beef is a crucial step to enhance the stew’s flavor. Here’s how to do it well:
- Use a heavy skillet and heat the oil until it’s shimmering to achieve a good sear.
- Don’t crowd the pan; brown the beef in batches. This keeps the temperature high and allows for caramelization.
- Let the beef get a deep brown before flipping; this usually takes about 3-4 minutes per side.
- Once browned, transfer the beef directly into the crockpot. Each batch adds to the stew’s flavor!
Taking the time to brown the meat makes a noticeable difference—don’t skip this step!
Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and chopped
- 4 medium potatoes, peeled and chopped into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp vegetable oil (for browning beef)
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
For this delicious beef stew, you’ll need about 15 minutes for preparation and then 7-8 hours of cooking if you’re on low heat or 4-5 hours if you’re on high. It’s a great “set it and forget it” dish!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes with salt and pepper. Then, toss them lightly in flour to coat. This step will help brown the beef and thicken the stew later on.
2. Brown the Beef:
In a large skillet, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown them on all sides for about 3-4 minutes. Make sure not to crowd the pan; this helps achieve a nice sear. Once browned, transfer the beef to your crockpot.
3. Add the Vegetables:
Now it’s time to add the chopped onion, garlic, carrots, and potatoes into the crockpot over the beef. This colorful mix will create a flavorful base for your stew!
4. Mix the Sauces:
In a separate bowl, whisk together the beef broth, tomato sauce (or crushed tomatoes), tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this savory mix over the meat and veggies in the crockpot.
5. Add the Bay Leaves:
Don’t forget the bay leaves! Place them into the crockpot for added flavor.
6. Set Your Crockpot:
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours until the beef is nice and tender and the vegetables are cooked through. The aroma will fill your kitchen!
7. Final Touches:
Once the cooking time is up, remove the bay leaves. Taste the stew and adjust the salt and pepper if needed. This is your chance to personalize it!
8. Serve and Enjoy:
Garnish your stew with fresh parsley or thyme if desired and serve hot, ideally with some crusty bread for dipping. Enjoy your hearty meal!
This recipe yields a rich, hearty stew with tender beef, sweet carrots, and soft potatoes, all simmered to perfection in a flavorful tomato-based broth. You’re sure to love it! 🍲
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it first for more even cooking. Thaw the beef in the refrigerator overnight or use the defrost function on your microwave. Make sure to pat it dry before seasoning for better browning!
How Can I Thicken the Stew?
If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with cold water to create a slurry and stir it into the stew during the last 30 minutes of cooking. Alternatively, you can remove some of the stew, blend it until smooth, and return it to the pot.
Can I Adjust the Cooking Time?
Absolutely! If you’re short on time, cooking on high heat for 4-5 hours works well. Just remember that cooking on low for 7-8 hours allows the flavors to develop more deeply and the meat to become even more tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave. If the stew seems too thick, add a splash of broth or water when reheating.