Are you craving a hearty meal that warms the soul? This crockpot beef stew is the answer! With tender chunks of beef, seasonal vegetables, and a rich, flavorful broth, this dish is perfect for cozy nights in. Simply toss the ingredients into your slow cooker, and let it do the work while you enjoy your day. Easy to prepare and even easier to love, this beef stew is bound to become a family favorite.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 4 carrots, sliced
– 4 potatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 bay leaf
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 20 minutes, and cooking time is approximately 8 hours on low or 4 hours on high.
Nutritional Value
Per serving (1 cup):
– Calories: 350
– Protein: 30g
– Fat: 15g
– Carbohydrates: 25g
– Fiber: 4g
This nutritional information is based on a serving size of 1 cup.
Step-by-Step Cooking Process
1. Begin by trimming excess fat from the beef.
2. Season the beef cubes with salt and pepper.
3. Heat a skillet over medium-high heat and brown the beef in batches.
4. Transfer the browned beef to the crockpot.
5. In the same skillet, sauté onions and garlic until fragrant.
6. Add the sautéed onions and garlic to the crockpot.
7. Layer the carrots and potatoes over the beef.
8. In a bowl, mix beef broth, tomato paste, thyme, and bay leaf.
9. Pour the broth mixture over the ingredients in the crockpot.
10. Cover and cook on low for 8 hours or high for 4 hours.
Alternative Ingredients
Feel free to substitute beef with chicken for a lighter stew or use sweet potatoes instead of regular potatoes for a sweeter flavor. You can also add other vegetables like peas or green beans based on your preference.
Serving and Pairings
This beef stew pairs wonderfully with crusty bread or a fresh green salad. You can also serve it over rice or mashed potatoes for a filling meal.
Storage and Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. This stew can be frozen for up to 3 months; just thaw it in the fridge before reheating.
Cooking Mistakes
– Don’t skip browning the beef; it adds depth of flavor.
– Avoid overcooking; check for tenderness at the end of the cooking time.
– Make sure to cut vegetables uniformly for even cooking.
– Use low-sodium broth to control salt levels.
– Don’t add too much liquid; the vegetables will release moisture.
Helpful Tips
– For extra flavor, add a splash of red wine to the broth.
– If you prefer a thicker stew, mix cornstarch with water and stir it in during the last hour of cooking.
– Fresh herbs can enhance the flavor; add them just before serving.
– Always taste before serving to adjust seasoning.
FAQs
Can I use frozen beef for this recipe?
Yes, you can use frozen beef, but be sure to adjust the cooking time. It may take longer for the stew to reach a safe temperature.
How can I make this stew spicier?
To add heat, include diced jalapeños or a pinch of red pepper flakes when adding the broth.
What if I don’t have a crockpot?
You can make this stew on the stovetop by simmering on low heat for about 2-3 hours until the beef is tender.
Can I add wine to the stew?
Absolutely! A cup of red wine adds great depth and flavor; just reduce the amount of beef broth slightly.
How do I know when the beef is done?
The beef is done when it is fork-tender and easily shreds apart. Check periodically during cooking.
Conclusion
Crockpot beef stew is a timeless dish that brings comfort and satisfaction to any meal. With its simple preparation and rich flavors, it’s perfect for busy days. Enjoy the warmth and deliciousness that this stew brings to your table!
Crockpot Beef Stew
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 4 carrots sliced
- 4 potatoes diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Instructions
- Trim excess fat from the beef and season with salt and pepper.
- Brown the beef in batches in a skillet over medium-high heat.
- Transfer the browned beef to the crockpot.
- Sauté onions and garlic in the skillet until fragrant.
- Add the sautéed onions and garlic to the crockpot.
- Layer the sliced carrots and diced potatoes over the beef.
- Mix beef broth, tomato paste, thyme, and bay leaf in a bowl.
- Pour the broth mixture over the ingredients in the crockpot.
- Cover and cook on low for 8 hours or high for 4 hours.
- Check for tenderness and serve hot.
