Description
A warm, hearty beef stew is the ultimate comfort food, perfect for cozy evenings or family dinners. This crockpot version is easy to make, with tender beef, flavorful vegetables, and a rich, savory broth that will fill your kitchen with an irresistible aroma.
Ingredients
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2 pounds beef stew meat, cut into 1-inch cubes
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3 tablespoons olive oil
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1 large onion, diced
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3 cloves garlic, minced
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4 cups beef broth (low sodium preferred)
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1 cup carrots, sliced
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1 cup celery, sliced
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2 cups potatoes, peeled and diced
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1 cup frozen peas
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2 tablespoons tomato paste
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2 tablespoons Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 bay leaves
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Salt and black pepper, to taste
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2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
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Pat the beef cubes dry and season with salt and black pepper.
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Heat olive oil in a skillet over medium-high heat and sear the beef until browned on all sides. Transfer to the crockpot.
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In the same skillet, sauté the onion until translucent, then add garlic and cook 1 minute. Add to the crockpot.
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Stir in tomato paste, Worcestershire sauce, and beef broth.
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Add carrots, celery, potatoes, thyme, rosemary, and bay leaves. Mix well.
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Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender and vegetables are cooked.
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About 30 minutes before serving, stir in frozen peas. Adjust salt and pepper to taste.
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Optional: For thicker stew, stir in cornstarch slurry 15 minutes before serving.
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Remove bay leaves and serve hot.
Notes
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For deeper flavor, sear the beef before slow cooking.
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Add more herbs or spices to customize the stew.
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Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
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Frozen vegetables should be added near the end to prevent overcooking.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours (low) / 4-5 hours (high)