Crock Pot Beef Stew: 2-Ingredient Wonder

A Bowlful of Cozy Comfort

The magic of a slow-cooked meal is undeniable. Imagine walking in the door to the comforting aroma of simmering stew, filling your home with warmth and promise. As the days grow shorter and the air turns crisp, we all crave those dishes that wrap us in a culinary hug. For ultimate comfort food, nothing beats the rich, hearty embrace of a perfectly made beef stew. Today, we’re sharing a wonderful Crock Pot Beef Stew recipe, simple yet so satisfying, it’s bound to become a staple in your kitchen.

Why Make This Recipe

• Effortless Excellence: Set it and forget it! Your slow cooker does all the hard work. You can enjoy your day while a delicious meal practically cooks itself.
• Tender & Flavorful: Hours of slow cooking turn simple ingredients into incredibly tender beef. You get a rich, deeply savory broth that you’ll want more of.
• Wholesome & Hearty: This stew has vegetables and protein. It is a complete meal that provides both body and soul nourishment.
• Inexpensive & Family-Friendly: This meal is friendly to your budget. It is a crowd-pleaser for even the pickiest eaters.

How to Make Crock Pot Beef Stew

Making Crock Pot Beef Stew is easy with a few simple steps. You will prepare the beef, add aromatics and vegetables, then liquids and seasonings. Finally, you will let your slow cooker do the rest!

Ingredients of Crock Pot Beef Stew:

• Beef:
• 2-3 lbs beef chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Aromatics & Vegetables:
• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced
• 1 lb carrots, peeled and cut into 1-inch pieces
• 1 lb small red or yellow potatoes, quartered (or cut larger potatoes into 1-inch pieces)
• 1 cup frozen peas (added at the end)
• Liquids & Flavor Boosters:
• 1.5 cups beef broth (low sodium)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves
• Thickener (Optional):
• 2 tbsp cornstarch mixed with 2 tbsp cold water (for a thicker stew)

Directions of Crock Pot Beef Stew:

1. Prep the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches. Do not overcrowd the pan. Browning adds great depth of flavor to your Crock Pot Beef Stew. Transfer browned beef to the slow cooker insert.
2. Sauté Aromatics (Recommended): In the same skillet, add the chopped onion. Cook until it softens, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Transfer the onion and garlic to the slow cooker with the beef.
3. Layer the Vegetables: Add the carrots and potatoes to the slow cooker. Spread them evenly over the beef and aromatics.
4. Add Liquids & Seasonings: In a medium bowl, whisk together beef broth, diced tomatoes (with their juice), Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Pour the liquid mixture over the ingredients in the slow cooker. Add the bay leaves.
5. Slow Cook to Perfection: Cover the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The beef should be fall-apart tender and the vegetables cooked through.
6. Final Touches: Before serving, remove and discard the bay leaves. Stir in the frozen peas. Cook for another 15-20 minutes, or until heated through.
7. Optional for thicker stew: If you want a thicker gravy for your Crock Pot Beef Stew, stir in the cornstarch slurry during the last 30 minutes of cooking.

How to Serve Crock Pot Beef Stew

Crock Pot Beef Stew is a meal by itself. But it pairs wonderfully with:

• Crusty bread or rolls for soaking up that delicious gravy.
• A side green salad with a light vinaigrette.
• Warm cornbread.
• Mashed potatoes (if you didn’t add them to the stew).

How to Store Crock Pot Beef Stew

This Crock Pot Beef Stew freezes beautifully. Portion it into airtight containers. Store for up to 3 months for a quick future meal. The cooked stew also tastes fantastic as leftovers. You can store it in an airtight container in the fridge for 3-4 days.

Tips to Make Crock Pot Beef Stew

• Don’t skip browning the beef: This crucial step develops rich flavor and color. It makes all the difference.
• Cut vegetables uniformly: This ensures even cooking.
• Adjust seasonings: Taste your stew before serving. Adjust salt and pepper if needed. A little sprinkle of fresh parsley or chives at the end can brighten the flavors.
• Don’t peek! Resist lifting the slow cooker lid too often. This releases heat and makes cooking take longer.
• Use good quality beef: Chuck roast is perfect for slow cooking. A good quality cut will give the best flavor.

Variations

• Add other vegetables: Feel free to include parsnips, celery, mushrooms, or even a handful of spinach at the end.
• Spice it up: A pinch of red pepper flakes can add a nice kick.
• Herb swap: Experiment with other dried or fresh herbs like oregano or marjoram.
• More flavor: You can replace some of the beef broth with water for a richer flavor.

FAQs

Q1: Can I use different cuts of beef for this Crock Pot Beef Stew?

A1: While beef chuck roast is highly recommended for its tenderness and flavor when slow-cooked, you can also use brisket or stewing beef. Just make sure you cut it into uniform cubes for even cooking in your Crock Pot Beef Stew.

Q2: How can I make my Crock Pot Beef Stew thicker?

A2: There are a few ways! As mentioned in the instructions, you can stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. Alternatively, you can remove about 1-2 cups of the liquid and whisk in 2 tablespoons of flour, then return it to the stew. Or, you can just mash some of the cooked potatoes against the side of the pot to naturally thicken the broth of your Crock Pot Beef Stew.

Q3: Can I prepare this Crock Pot Beef Stew ahead of time?

A3: Absolutely! You can chop all the vegetables and cut the beef the day before. Store them separately in the refrigerator. You can even brown the beef the day before. The cooked Crock Pot Beef Stew also tastes fantastic as leftovers and can be stored in an airtight container in the fridge for 3-4 days.

Crock Pot Beef Stew

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• Author: Elena
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x

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Description

This hearty Crock Pot Beef Stew recipe is perfect for a comforting and easy weeknight meal. Tender beef, potatoes, carrots, and celery simmer in a rich, savory broth.

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Ingredients

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2 lbs beef chuck, cut into 1-inch cubes 1 large onion, chopped 3 carrots, peeled and chopped 3 celery stalks, chopped 4 medium potatoes, peeled and cubed 4 cups beef broth 1 (14.5 oz) can diced tomatoes, undrained 1 tbsp Worcestershire sauce 1 tsp dried thyme 1 bay leaf Salt and black pepper to taste 2 tbsp cornstarch (optional, for thickening) 2 tbsp cold water (optional)

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Instructions

1. Place the beef chuck into the slow cooker. 2. Add the chopped onion, carrots, celery, and potatoes to the slow cooker. 3. Pour in the beef broth and diced tomatoes. Stir in the Worcestershire sauce, dried thyme, and bay leaf. Season with salt and pepper. 4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. 5. If a thicker stew is desired, in a small bowl, whisk together cornstarch and cold water until smooth. Stir into the stew during the last 30 minutes of cooking. 6. Remove the bay leaf before serving. Serve hot with crusty bread.

Notes

For an even richer flavor, sear the beef cubes in a hot pan with a little oil before adding them to the slow cooker. This Crock Pot Beef Stew freezes well. Store in an airtight container for up to 3 months. Feel free to add other vegetables like mushrooms or peas during the last hour of cooking.

• Prep Time: 20 minutes
• Cook Time: 6-8 hours
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 6g
• Sodium: 780mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg