Crock Pot Beef Stew
Crock Pot Beef Stew is the ultimate comfort food for chilly days, effortlessly melding tender beef with hearty vegetables in a savory broth. This dish not only fills your home with a delightful aroma but also warms your soul with every rich, flavorful bite. Just toss the ingredients into your crock pot, set it, and let the magic happen. Perfect for busy weeknights or family gatherings, this stew pairs wonderfully with crusty bread or over fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 pounds chuck roast, cut into 2-inch cubes
- 4 carrots, chopped
- 4 medium Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Trim excess fat from the chuck roast and cut it into bite-sized cubes.
- In a skillet over medium-high heat, sear beef cubes until golden brown on all sides.
- Chop carrots, potatoes, and onions into uniform pieces.
- Transfer browned beef to the crock pot; add chopped veggies, garlic, tomato paste, thyme, bay leaves, and enough beef broth to cover.
- Season with salt and pepper; stir well.
- Cover and cook on low for 8 hours or high for 4 hours until meat is fork-tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
Keywords: Feel free to customize your stew by swapping out vegetables or adding herbs like rosemary for enhanced flavor. For a thicker stew, mix cornstarch with cold water and stir it in during the last 30 minutes of cooking.