Crock Pot Beef Stew
This Crock Pot beef stew is a forgiving and comforting meal, perfect for busy weeknights. With tender beef and hearty vegetables, it's packed with flavor from slow cooking.
Ingredients
Main ingredients
- 2 pounds beef stew meat Use chuck roast trimmed and cut into 1- to 1.5-inch cubes.
- 4 cups beef broth Low-sodium broth is preferable to control salting.
- 4 pieces carrots, sliced
- 3 pieces potatoes, diced Consider Yukon Gold for a balance of body and tenderness.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste Sear briefly for depth if desired.
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 piece bay leaf
Instructions
Preparation
- Place the beef stew meat into the Crock Pot.
- Add the beef broth, sliced carrots, diced potatoes, chopped onion, and minced garlic on top of the meat.
- Distribute the vegetables evenly so the potatoes and carrots sit partly in the broth.
Seasoning
- Stir in the tomato paste until it dissolves into the broth.
- Sprinkle the dried thyme, salt, and black pepper over the top and tuck the bay leaf into the mixture.
Cooking
- Cover the Crock Pot and set to low for 8 hours or high for 4 hours.
- Cook until the beef is fork-tender and the potatoes are soft when pierced.
Serving
- Remove and discard the bay leaf before serving.
- Taste and adjust salt and pepper, then ladle into bowls.
- Let the stew rest for 10–15 minutes off heat before serving.
Notes
Brown the meat for deeper flavor if you have extra time. Use low-sodium broth to control saltiness. Let flavors meld before serving for best taste.