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Crockpot Beef Stew

A comforting crockpot beef stew made with tender beef chuck and hearty vegetables, perfect for busy evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 1-inch cubes Choose well-marbled cuts for best texture and flavor.
  • 4 medium potatoes, peeled and diced Yukon gold or russet potatoes work well.
  • 4 units carrots, sliced
  • 1 unit onion, chopped Evenly distribute to balance flavor.
  • 4 cloves garlic, minced
  • 4 cups beef broth Can use chicken or vegetable broth as a substitute.
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme Fresh herbs can elevate flavor.
  • 1 teaspoon dried rosemary Use fresh if available.
  • to taste Salt and pepper
  • 2 tablespoons olive oil For browning beef.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown on all sides.
  2. Transfer the browned beef to the crockpot. Layer with diced potatoes, sliced carrots, chopped onion, and minced garlic.
  3. In a bowl, mix together the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour the mixture over the ingredients in the crockpot.
Cooking
  1. Cover and cook on low for 8 hours or on high for 4 hours until meat is tender and easily shreds.
  2. Serve hot, garnished with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze in portions for up to 2-3 months. Reheat on the stove over low heat or in the microwave, adding moisture if needed.