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Easy Cozy Classic Crockpot Beef Stew

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A hearty, comforting beef stew made effortlessly in a slow cooker. Tender beef, vegetables, and a rich savory broth come together with minimal effort for a soul-warming meal.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 tablespoon olive oil (optional, for browning)
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening, optional)

Instructions

  1. Prep the beef (5 minutes): Pat the beef cubes dry with paper towels. Season generously with salt and pepper. If you have time, let it sit at room temperature for 15 minutes while you chop the veggies.
  2. Brown the beef (optional, 8-10 minutes): Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes for 2-3 minutes per side until they develop a deep brown crust. If you’re in a rush, skip this step.
  3. Layer the vegetables (5 minutes): Place the diced onion, minced garlic, carrots, celery, and potatoes in the bottom of your slow cooker.
  4. Add the beef and liquids (3 minutes): Place the browned (or raw) beef cubes on top of the vegetables. In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, smoked paprika, and bay leaves. Pour this mixture over everything in the slow cooker. Do not stir.
  5. Cook low and slow (6-8 hours on low OR 4-5 hours on high): Cover and cook on low for 7-8 hours or on high for 4-5 hours. The stew is ready when the beef is fork-tender.
  6. Thicken the broth (5 minutes): About 30 minutes before serving, remove the bay leaves. In a small bowl, whisk the cornstarch and cold water together until smooth. Stir this slurry into the stew and let it cook uncovered for 20-30 minutes. If you prefer a thinner stew, skip this step.
  7. Season and serve (2 minutes): Taste the stew and adjust the seasoning with additional salt and pepper. Ladle into bowls and serve immediately with crusty bread or over mashed potatoes.

Notes

For best results, brown the beef if time allows. Cut vegetables uniformly for even cooking. Resist the urge to lift the lid during cooking. Season in layers—add salt at the beginning and adjust at the end. The stew tastes even better the next day. For a gluten-free version, ensure Worcestershire sauce and beef broth are gluten-free. For a low-carb version, swap potatoes for cauliflower or turnips.

Nutrition

Keywords: crockpot beef stew, slow cooker beef stew, easy beef stew, classic beef stew, comfort food, winter stew

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