Crockpot Beef Stew
A comforting and hearty beef stew made effortlessly in a crockpot, perfect for chilly days and family dinners.
Ingredients
Meat
- 2 lbs beef chuck roast, cut into bite-sized pieces Trimmed of excess fat
Vegetables
- 4 pieces carrots, sliced
- 3 pieces potatoes, peeled and diced
- 1 piece onion, chopped
- 3 cloves garlic, minced
Liquids
- 2 cups beef broth
- 1 cup red wine Optional, for richer flavor
Condiments & Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for searing
Instructions
Preparation
- Trim any excess fat from the beef and chop the vegetables into even pieces.
- Season the beef pieces generously with salt and pepper.
- In a skillet over medium-high heat, add a splash of olive oil and sear the beef until it’s browned on all sides.
Cooking
- Transfer the seared beef to your crockpot.
- Add the sliced carrots, diced potatoes, chopped onion, minced garlic, tomato paste, dried herbs, beef broth, and red wine if using.
- Stir everything to mix well.
- Cover the crockpot and set it to cook on low for 8 hours or on high for about 4-5 hours.
- Check the stew when the beef is fork-tender and the veggies are soft.
Serving
- Taste the stew and adjust the seasoning with additional salt and pepper if needed.
- For a thicker stew, mix a slurry of cornstarch and water and stir it in.
- Serve hot with crusty bread or over a bed of fluffy mashed potatoes.
Notes
If desired, marinate the beef in broth, herbs, and wine overnight for more flavor. Substitute red wine with more beef broth for a non-alcoholic version. Feel free to add other vegetables such as peas or green beans.