Crockpot Beef Stew Recipe

Name: Crockpot Beef Stew Recipe
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Ingredients: 2 pounds boneless stewing beef cubes (or chuck); 2 tablespoons olive oil (divided); 1/2 medium onion (chopped); 6 cloves garlic (minced); 4 large carrots (peeled & cut into fairly large bite-size pieces); 3 sticks celery (chopped); 1 pound Yukon Gold potatoes (peeled & diced (fairly large bite-size pieces)); 3 cups beef broth; 1 (6 ounce) can tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; Pepper (to taste ); 3 bay leaves; 2 tablespoons cornstarch (optional)

4.8

(6)

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Prep Time: 20 minutes

Cook Time: 600 minutes

Total: 620 minutes

Servings: 6

Cost: $9.73 /serving

Author : Natasha Bull

crockpot beef stew

Instructions

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Step 1

Add 1 tablespoon of the olive oil to a skillet and sear half the beef cubes (brown them on all sides) over medium-high heat. Transfer to a plate and then add the remaining oil to the skillet and brown the second batch. Once all the beef is seared, transfer it (and any juices on the plate) to your slow cooker.

Step 2

Add the onion to the skillet and cook for 3-4 minutes, then stir in the garlic and cook for 30 seconds. Transfer the skillet contents to the Crockpot.

Step 3

Add the remaining ingredients (except for the bay leaves and cornstarch) to your slow cooker. Stir/toss well.

Step 4

Gently add the bay leaves in. Cook on low for 10 hours or until the beef is tender.

Step 5

Optional: to give the stew a thicker consistency, mix the cornstarch with 2 tablespoons of cold water, stir it into the stew, and then cook until it's thickened up a bit (give it 10 minutes or so).

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