Description
A hearty and comforting beef stew made effortlessly in a crockpot, perfect for busy days and using up leftover vegetables.
Ingredients
- 2 tbsp Olive Oil
- 2 lbs Boneless Beef Chuck (cut into 1-inch cubes)
- 1 Medium Yellow Onion (chopped)
- 6 Cloves of Garlic (minced)
- 1 lb Yukon Gold Potatoes (peeled and diced)
- 4 Large Carrots (peeled and cut)
- 3 Sticks of Celery (chopped)
- 3 cups Beef Broth
- 1 Can Tomato Paste (6 oz)
- 1 tbsp Worcestershire Sauce
- 1 tsp Salt
- Freshly Ground Black Pepper
- 2 tbsp Cornstarch (for thickening, optional)
- 2 tbsp Water (for thickening, optional)
Instructions
- In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add half of the beef cubes in a single layer, sear for about 45 seconds per side until browned, then transfer to the slow cooker.
- Repeat with remaining olive oil and beef.
- Add chopped onion to the skillet and cook for 3-4 minutes, then add minced garlic and cook for another 30 seconds. Transfer to the slow cooker.
- Add potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir to combine and place bay leaves on top.
- Cover and cook on low for 10 hours or high for 4-5 hours until beef is tender.
- If making a thicker gravy, mix cornstarch and water in a small bowl to make a slurry, stir into stew, cover, and cook on high for another 10-15 minutes.
Notes
Serve with crusty bread, rice, or a simple salad. For added flavor, sprinkle fresh herbs on top.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American