Description
A hearty beef stew perfect for cold evenings, made with tender beef, vegetables, and a flavorful broth.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 4 medium Yukon gold potatoes, chopped
- 4 carrots, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
Instructions
- In a skillet, brown beef chunks on all sides over medium-high heat for extra flavor.
- Add chopped onion, garlic, carrots, and potatoes to the bottom of your crockpot.
- Place the beef on top of the vegetables.
- In a bowl, mix beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Pour into the crockpot.
- Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender.
- Remove bay leaves. Taste and adjust seasoning as needed.
- (Optional) Mix cornstarch with water, stir into stew, and cook 15–20 minutes more to thicken.
- Serve hot with crusty bread or biscuits.
Notes
- For a thicker stew, use cornstarch as needed.
- Feel free to add your choice of vegetables.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg