Comforting Crockpot Beef Stew

$- 2 pounds beef chuck, cut into 1-inch cubes - 4 medium-sized potatoes, diced - 4 carrots, sliced - 1 large onion, chopped - 3 cloves garlic, minced - Optional: Fresh parsley for garnish Beef chuck is our star here. It has a nice fat content, making it tender. I love using potatoes for a filling base. Carrots and onion add sweetness and depth. Garlic gives that extra kick. Fresh parsley can brighten the dish if you choose to add it. - 4 cups beef broth - 2 tablespoons tomato paste - 2 teaspoons Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary For the broth, I prefer beef broth for its rich flavor. Tomato paste thickens the stew while adding a lovely color. Worcestershire sauce adds umami, balancing the flavors. I use thyme and rosemary for that classic taste. These herbs bring warmth and comfort to the stew. - 2 tablespoons olive oil - Salt and pepper to taste Olive oil helps sear the beef well. This step is key to locking in juices. Salt and pepper are essential for seasoning. They enhance all the flavors in the dish. Remember, seasoning is key to a tasty stew! {{ingredient_image_1}} Searing the Beef Chunks Start by cutting 2 pounds of beef chuck into 1-inch cubes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Add them to the skillet and sear until they are browned on all sides, about 5 to 7 minutes. This step locks in flavor and gives the beef a nice color. Once done, remove the beef from the heat and set it aside. Seasoning Tips Use salt and pepper to season the beef. You can also try adding a sprinkle of garlic powder or onion powder for extra flavor. Make sure to coat all sides well. Good seasoning is key to a rich and tasty stew. Layering Vegetables and Beef In your crockpot, start by adding 4 diced medium-sized potatoes, 4 sliced carrots, 1 chopped large onion, and 3 minced garlic cloves. Make sure the veggies are evenly distributed. Then, place the browned beef on top of the vegetables. This layering helps the flavors blend as they cook. Whisking the Broth Mixture In a bowl, combine 4 cups of beef broth, 2 tablespoons of tomato paste, and 2 teaspoons of Worcestershire sauce. Add 1 teaspoon each of dried thyme and dried rosemary. Whisk this mixture well. Pour it over the beef and vegetables in the crockpot. This broth adds depth and richness to your stew. Low vs. High Cooking You can choose to cook the stew on low for 8 hours or on high for 4 hours. Cooking it low and slow helps the beef become very tender. If you’re short on time, the high setting works well too. Testing for Tenderness After cooking, check the beef with a fork. It should shred easily if it is tender. If it feels tough, let it cook a bit longer. You can also taste the stew and adjust the seasoning if needed. If you like a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the stew and cook on high for an extra 30 minutes. To make your beef stew shine, use herbs like thyme and rosemary. These add depth and warmth to the dish. I also like to use bay leaves for a subtle taste. You can add a splash of red wine for a richer flavor, too. For marinades, I recommend a simple mix of soy sauce and garlic. This helps tenderize the beef and adds a savory note. Let the beef sit in the marinade for at least an hour. The longer, the better! If your stew is too thin, don’t worry! You can use cornstarch or flour. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the stew during the last 30 minutes of cooking. This will help thicken it nicely. If you want a richer texture, you can mash some potatoes into the stew. This will not only thicken it but also add a creamy feel. Just make sure to taste it after thickening. Adjust the seasoning as needed. For a great slow cooker, use one with a good seal. This helps keep moisture in, making your stew tender. A 6-quart model is perfect for this recipe. If you don’t have a Crockpot, you can use a Dutch oven. Just adjust cooking times. Cook on low heat on the stove or in the oven. Keep an eye on it, as it may need less time than in a Crockpot. Pro Tips Brown the Beef: Searing the beef before adding it to the crockpot enhances the flavor and adds depth to your stew. Layer Ingredients: Always layer your ingredients in the crockpot, starting with the heartier vegetables at the bottom to ensure even cooking. Thicken It Up: If you prefer a thicker stew, consider using cornstarch mixed with water as a thickening agent towards the end of cooking. Garnish for Freshness: Add fresh parsley or other herbs just before serving to brighten the dish and enhance its presentation. {{image_2}} You can swap beef for chicken or pork in this stew. Chicken thighs work well. They stay juicy and tender. Pork shoulder also adds great flavor. Just cut it into cubes like the beef. For a plant-based option, use mushrooms or jackfruit. Both add texture and soak up the flavors. You can also use lentils for a hearty and healthy choice. Lentils cook well and add protein. Seasonal veggies can really change this dish. Try butternut squash in the fall or zucchini in the summer. Both add sweetness and color. Peas or green beans can brighten up the stew, too. Adding greens like spinach or kale boosts the nutrition. Toss them in during the last hour of cooking. They will wilt nicely without losing their flavor. You can add global flavors to your stew. Try using soy sauce for an Asian twist. Or add cumin and coriander for a warm, spicy taste. Incorporating ingredients like red wine or beer can deepen the flavor. Add a cup of red wine before cooking. It makes the beef more tender. Beer can add a nice malty flavor, too. Just pick a stout or porter for the best results. How do I store leftovers? To store leftovers, let the stew cool first. Then, transfer it to an airtight container. Be sure to seal it tightly. This keeps the stew fresh and tasty for later. How long can I keep it? You can keep the beef stew in the fridge for up to three days. Make sure to eat it within that time for the best flavor. What are the best practices for freezing? Freezing beef stew is easy! Pour cooled stew into freezer-safe bags or containers. Leave some space at the top since the stew will expand when frozen. Label the bags with the date. How do I reheat it? To reheat, thaw the stew overnight in the fridge. Then, warm it on the stove or in the microwave. Stir it often to heat evenly. If it seems thick, add a splash of broth. What sides go well with beef stew? You can serve beef stew with many side dishes. Try mashed potatoes or buttery corn. A fresh salad also adds a nice crunch. What bread should I serve? For bread, consider crusty baguettes or soft dinner rolls. They soak up the stew's rich sauce perfectly. Enjoying them together makes for a cozy meal. Beef stew is great on its own, but sides can make it better. Here are some ideas: - Crusty Bread: A warm loaf is perfect for dipping. - Rice: White or brown rice adds a nice touch. - Mashed Potatoes: Creamy potatoes pair well with the stew. - Green Salad: A fresh salad lightens the meal. These sides balance the rich flavors of the stew. Yes, you can skip searing. It saves time and effort. Pros: - Easier and faster prep. - Less cleanup. Cons: - Searing adds depth to the flavor. - The meat may be less tender. If you want more flavor, sear the meat. It’s worth the extra steps. Cook it on low for 8 hours or on high for 4 hours. Low cooking gives the stew a rich flavor. High cooking is faster but can make the stew less tender. Always check the meat for tenderness before serving. Absolutely! Adding extra ingredients can enhance your stew. - Vegetables: Try mushrooms or peas for extra texture. - Herbs: Fresh herbs, like parsley, brighten the dish. - Beans: Add kidney or white beans for protein. Be careful with seasoning. Adding more ingredients may require adjusting salt and spices. Always taste as you go! This blog post covered key ingredients for beef stew, like beef chuck and vegetables. I shared steps for preparing and cooking in a crockpot, along with useful tips. You learned about variations, storage, and serving ideas. Beef stew is a versatile dish that can adapt to your taste. Experiment with flavors, ingredients, and cooking times to create your perfect bowl.$

Comforting Crockpot Beef Stew

A hearty and flavorful beef stew cooked slowly in a crockpot for tender meat and rich flavors.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
4 medium-sized potatoes, diced
4 medium carrots, sliced
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
2 tablespoons olive oil
optional fresh parsley for garnish

Instructions

In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper.
Add the beef to the skillet and sear until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
In the crockpot, combine the diced potatoes, sliced carrots, chopped onion, and minced garlic.
Add the browned beef on top of the vegetables.
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and a pinch of salt and pepper. Pour this mixture over the beef and vegetables in the crockpot.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
Once cooked, taste and adjust seasoning if necessary. If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew, cooking on high for an additional 30 minutes.
Serve warm, garnished with fresh parsley if desired.

Notes

For a thicker stew, mix cornstarch with cold water and add before serving.

Keyword beef stew, comfort food, crockpot