Description
Crockpot beef stew is a classic dish that warms the heart and fills the belly, perfect for chilly days with rich flavors developed through slow cooking.
Ingredients
- Beef chuck roast: 2 lbs (about 900 g), cut into 1-inch cubes.
- Beef broth: 4 cups (about 950 ml).
- Onions: 2 medium, diced.
- Garlic: 4 cloves, minced.
- Carrots: 4 medium, sliced.
- Potatoes: 4 medium, diced.
- Fresh thyme: 2 teaspoons (or 1 teaspoon dried thyme).
- Salt: 1 teaspoon (adjust to taste).
- Pepper: 1/2 teaspoon (adjust to taste).
- Olive oil: 2 tablespoons (for searing the beef).
Instructions
- Prepare all ingredients by washing and peeling vegetables, dicing onions and garlic, slicing carrots, and chopping potatoes.
- Heat olive oil in a large skillet over medium-high heat and brown the beef cubes in batches for 5-7 minutes.
- Layer the seared beef at the bottom of the crockpot, followed by onions, garlic, carrots, and potatoes. Sprinkle thyme and any optional herbs.
- Pour beef broth over the ingredients, cover, and cook on low for 8 hours or high for 4-5 hours.
- After cooking, stir the stew, adjust seasoning, remove bay leaves if used, and serve warm.
Notes
- Choose beef chuck roast for the best flavor and tenderness.
- Adjust cooking time based on your crockpot model.
- Feel free to add different vegetables based on your preference.
- This recipe is naturally gluten-free; check labels for gluten-free broth.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4-5 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Crockpot, Beef Stew, Comfort Food, Slow Cooker, Hearty Meal