If you're looking for a dish that wraps you in warmth and comfort, this Hearty Crockpot Beef Stew is it. Perfect for chilly evenings, this stew brings together tender beef, earthy vegetables, and a rich broth for a meal that truly satisfies.
Beef chuck is ideal for slow cooking due to its marbling, which melts down beautifully over time. Carrots and potatoes add a hearty texture, while onions and garlic provide a robust base flavor. Beef broth forms the stew's rich foundation, enhanced by tomato paste and Worcestershire sauce for depth. A sprinkle of thyme, salt, and pepper seasons the dish, and a single bay leaf adds a subtle earthiness. Olive oil helps brown the beef, and all-purpose flour assists in thickening the stew.
This stew pairs beautifully with a crusty bread like a baguette or sourdough, perfect for soaking up every last drop of the rich broth. For a lighter side, consider a simple green salad with a tangy vinaigrette to balance the stew's hearty flavors.
Start by heating olive oil in a large pan over medium-high heat. While the oil warms, coat your beef cubes evenly in flour. Once the oil is shimmering, add the beef to the pan in batches, browning all sides. This step locks in flavors and juices. Transfer the browned beef to your crockpot.
Using the same pan, toss in the chopped onions and minced garlic, sautéing them until translucent. This usually takes about 3-4 minutes. Add the sliced carrots and diced potatoes, cooking for another 5 minutes to release their sweetness. Transfer these sautéed vegetables to the crockpot.
Pour in the beef broth, then stir in the tomato paste and Worcestershire sauce. Add the thyme, salt, pepper, and the bay leaf. Stir everything together, ensuring the beef and vegetables are submerged in the liquid. Cover the crockpot and set it to low for about 8 hours, or until the beef is tender enough to fall apart easily. Before serving, remember to remove the bay leaf.
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