Description
Warm up your evenings with this easy and flavorful Crockpot Beef Stew, a perfect dish for chilly nights. This hearty stew is packed with tender beef, vibrant vegetables, and rich broth, creating a comforting meal that the whole family will love. With minimal prep work, you can set it in your slow cooker and let it do the magic while you attend to other tasks. Whether you’re enjoying a cozy family dinner or entertaining friends, this stew is sure to be a hit. Plus, it’s great for leftovers, making it an ideal choice for meal prep.
Ingredients
Scale
- 2 tbsp olive oil
- 2 lbs boneless stewing beef cubes
- 1/2 medium onion (chopped)
- 6 cloves garlic (minced)
- 1 lb Yukon Gold potatoes (peeled and diced)
- 4 large carrots (peeled and cut)
- 3 sticks celery (chopped)
- 3 cups beef broth
- 1 can (6 oz) tomato paste
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 3 bay leaves
Instructions
- In a skillet over medium-high heat, add 1 tablespoon of olive oil. Sear beef cubes until browned on all sides. Transfer to the slow cooker.
- In the same skillet, cook chopped onion for 3–4 minutes until softened; add garlic for another 30 seconds. Transfer to the slow cooker.
- Add remaining ingredients (except bay leaves) into the slow cooker and stir well.
- Place bay leaves on top, cover, and cook on low for about 10 hours until beef is fork-tender.
- If desired, thicken with cornstarch mixed with water during the last cooking phase.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg