This hearty crockpot beef stew is the perfect comfort food! With tender beef, veggies like carrots and potatoes, and a rich broth, it warms you from the inside out.
The best part? You just toss everything in the crockpot and let it do its magic. It’s like a warm hug in a bowl, and nobody can resist that! 😊
I love serving it with some crusty bread for dipping. Plus, the leftovers are even better—if there are any left! Enjoy a bowl on a chilly day!
Key Ingredients & Substitutions
Beef Stew Meat: I recommend chuck roast for its rich flavor and tenderness when cooked slowly. You can also use round or brisket if you prefer. If you’re looking for a leaner option, try sirloin steak, but it cooks faster and may be less tender.
Vegetables: Carrots and potatoes are classic, but feel free to add other veggies like celery or peas for extra nutrition. If you need a low-carb version, swap the potatoes for cauliflower or turnips.
Broth: For beef broth, homemade is great if you have it, but store-bought works just as well. If you’re looking for a lighter option, chicken broth will work fine, too. Look for low-sodium varieties if you’re watching your salt intake.
Tomato Sauce: If you don’t have tomato sauce, crushed tomatoes, or even tomato paste mixed with a bit of water works well. If you’re not a fan of tomato flavor, you can just skip it without needing to add a substitute.
Herbs: Fresh herbs are lovely if you have them. Basil or parsley can work in place of thyme and rosemary if that’s what you have on hand. Dried herbs are also just as flavorful in this dish.
How Do I Achieve Tender Beef in My Stew?
To make sure your beef is tender, cooking it low and slow is key. Here’s how:
- Using a crockpot truly helps! Set it on low for 7-8 hours or high for 4-5 hours so the beef can break down and become fork-tender.
- Browning the beef before adding it to the pot is optional but recommended for a deeper flavor. If you choose to skip, just ensure your beef is cut evenly.
- Try to keep the lid closed during cooking. Opening it can release the heat and extend the cooking time.
Remember, the right cut of meat and the patience to let it cook long enough are the secrets to tender beef in your stew!
How to Make Crockpot Beef Stew
Ingredients You’ll Need:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup tomato sauce or crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons olive oil (optional, for browning the beef)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This hearty crockpot beef stew requires about 15-20 minutes of prep time, and a cooking time of 7-8 hours on low or 4-5 hours on high. All you need to do is chop your ingredients, toss them in the crockpot, and let it work its magic!
Step-by-Step Instructions:
1. Brown the Beef (Optional):
If you want a richer flavor, heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides, which should take about 5-7 minutes. This step is optional, so if you’re short on time, you can skip it.
2. Load the Crockpot:
Transfer the browned beef (or raw beef if you skipped browning) into the crockpot. Then, add the chopped carrots, potatoes, diced onion, and minced garlic right on top of the meat.
3. Mix the Broth:
In a separate bowl, mix the beef broth, tomato sauce (or crushed tomatoes), tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper together. Pour this flavorful mixture over the ingredients in the crockpot.
4. Stir and Add Bay Leaves:
Gently stir everything to combine. Don’t worry if it looks a bit crowded; it will cook down nicely! Then, add the bay leaves.
5. Cover and Cook:
Cover the crockpot with a lid and set it to cook. You can choose to go low for 7-8 hours or high for 4-5 hours. The beef should become tender, and the veggies should be cooked through.
6. Thicken the Stew (Optional):
If you’d like your stew to be thicker, mix the flour with a small amount of cold water to make a slurry. About 30 minutes before serving, stir this mixture into the stew and cover again. It will help thicken up nicely!
7. Final Touches:
Once the cooking time is up, remove the bay leaves from the stew. Taste and adjust the seasoning with more salt or pepper if needed.
8. Serve and Enjoy:
Serve your warm and comforting beef stew in bowls, garnished with fresh chopped parsley if desired. It’s perfect to enjoy with some crusty bread or over fluffy mashed potatoes!
Enjoy your delicious slow-cooked beef stew! 🍲
Can I Use Frozen Beef for This Recipe?
Yes! You can use frozen beef, but you’ll want to thaw it first for even cooking. Thaw it in the refrigerator overnight or use the quick method of placing the sealed bag in cold water for a couple of hours. Make sure to pat it dry before adding it to the crockpot!
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like celery, peas, or green beans. Just remember that denser veggies like carrots and potatoes may take longer to cook, while softer veggies like peas should be added in the last hour to prevent mushiness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it up gently on the stove or in the microwave!
Can I Make This Stew Without Tomato?
Yes, you can make the stew without tomatoes! Simply omit the tomato sauce and paste. You can add a bit more broth or even a splash of vinegar for acidity to maintain a good balance of flavor.