Comforting Crockpot Beef Stew
A flavorful and easy slow-cooked beef stew that's perfect for weeknight dinners, filled with tender beef, carrots, and potatoes in a rich broth.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 pieces carrots, sliced
- 3 pieces potatoes, peeled and diced
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for searing
Instructions
Preparation
- Trim excess fat from the beef and chop the vegetables. Season the beef with salt and pepper.
- In a skillet, heat olive oil over medium-high heat and sear the beef until browned on all sides.
- Transfer the beef to the crockpot and add carrots, potatoes, onion, garlic, tomato paste, herbs, beef broth, and red wine. Stir to combine.
Cooking
- Cover and cook on low for 8 hours or on high for 4-5 hours until beef is tender.
- Taste and adjust seasoning. For a thicker stew, stir in a cornstarch slurry if desired.
Notes
To store leftovers, cool completely, then transfer into airtight containers. It keeps well in the fridge for 3 to 4 days and can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 3g
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