Comforting Crockpot Beef Stew
This hearty crockpot beef stew is perfect for a cozy night in, featuring tender beef, potatoes, carrots, and a savory broth, all slow-cooked to perfection.
Equipment
- Slow Cooker (6-quart or larger)
- Large Skillet
- Large Bowl
Ingredients
Beef Stew
- 2 lbs beef stew meat cut into 1-inch cubes
- 0.5 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups beef broth
- 1.5 lbs potatoes peeled and cut into 1-inch pieces
- 1 lb carrots peeled and sliced
- 1 large onion chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
For Serving (Optional)
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat, then brown the beef in batches to avoid overcrowding the pan.
- Transfer the browned beef to a 6-quart (or larger) slow cooker.
Assembly
- Add the potatoes, carrots, onion, celery, minced garlic, beef broth, Worcestershire sauce, dried thyme, and bay leaf to the slow cooker.
- Stir all ingredients gently to combine them well within the slow cooker.
Cooking
- Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and vegetables are soft.
- Remove the bay leaf before serving to ensure it is not consumed.
Serving
- Ladle the hot beef stew into bowls, garnishing each serving with fresh chopped parsley if desired.
- Serve warm with crusty bread for a complete meal.
Notes
For a thicker stew, you can create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the stew during the last 30 minutes of cooking. This stew freezes well for up to 3 months; simply thaw overnight in the refrigerator and reheat gently on the stove or in the microwave. Adjust seasonings to taste before serving.