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Crockpot Beef Stew

A rich and hearty beef stew that's easy to make in a crockpot, perfect for comforting weeknight dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 525
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 pounds beef chuck, cut into 1-inch pieces Use grass-fed beef for best flavor.
  • 4 cups beef broth Low-sodium broth for a lighter version.
  • 4 pieces carrots, sliced Fresh organic carrots recommended.
  • 4 pieces potatoes, diced Can substitute with parsnips for a twist.
  • 1 piece onion, chopped Yellow or white onion works best.
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste Check labels for gluten-free options.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons olive oil For browning the beef.

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium-high heat. Add the beef and sear until browned on all sides to enhance flavor.
  2. Transfer the seared beef to the crockpot. Add in the carrots, potatoes, onion, garlic, beef broth, tomato paste, thyme, rosemary, salt, and pepper.
  3. Gently stir to combine all the ingredients without breaking up the vegetables. Cover the crockpot with the lid.
Cooking
  1. Cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and flavors are melded.
  2. Before serving, taste and adjust the seasoning as needed.

Notes

Pairs well with crusty bread or over creamy mashed potatoes. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.