Hearty Herb-Infused Crockpot Stew

🕒 Prep: 15 min
🔥 Cook: 9 hours
🍽 Serves: 6
★★★★★
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This Hearty Herb-Infused Crockpot Stew is your new go-to for a cozy, no-fuss dinner. Packed with tender beef, vibrant veggies, and a medley of aromatic herbs, it’s a one-pot wonder that practically cooks itself while you go about your day.

Ingredients for Hearty Herb-Infused Crockpot Stew

Beef chuck roast is ideal for slow-cooking, transforming into melt-in-your-mouth morsels. Baby potatoes bring a creamy texture that contrasts beautifully with the beef. Carrots add a natural sweetness, while the onion and garlic provide a savory backbone. Beef broth is the stew's savory base, enhanced by tomato paste and Worcestershire sauce for richness and depth. Thyme, bay leaves, salt, and black pepper bring a fragrant, earthy flavor. Finally, frozen peas add a pop of color and sweet flavor right before serving.

Tips & Tricks

  • If you prefer a thicker stew, mash some of the potatoes into the broth towards the end of cooking.
  • For an extra depth of flavor, sear the beef cubes in a hot pan before adding them to the crockpot.
  • Adjust the salt at the end of cooking to suit your taste, as flavors can concentrate over time.

Serving Suggestions

This stew pairs beautifully with a crusty loaf of bread or a side of buttered noodles. A simple green salad with a tangy vinaigrette can also balance the stew's richness nicely.

Frequently Asked Questions

Can I use a different cut of beef?
Absolutely, but ensure it's a cut suitable for slow cooking, like brisket or short ribs.
Can I make this stew on the stovetop?
Yes, simmer it on low heat until the beef is tender, though it might require more attention than the crockpot.

Hearty Herb-Infused Crockpot Stew Recipe Walkthrough

First, cut the beef chuck roast into 1-inch cubes. Season these pieces generously with salt and pepper. This seasoning is key as it begins to build flavor from the very start.

Next, layer your beef, potatoes, carrots, and onion in the crockpot. Aim for an even distribution to ensure everything cooks uniformly.

Now, add the minced garlic, beef broth, tomato paste, Worcestershire sauce, thyme, salt, black pepper, and bay leaves. Give everything a good stir, making sure the beef and veggies are well submerged in the broth.

Cover your crockpot and set it to cook on low for about 8 hours. This is where the magic happens — the long, slow cooking time allows the flavors to meld and the beef to become wonderfully tender.

Once the cooking time is up, fish out the bay leaves and stir in the frozen peas. Let them cook for an additional 30 minutes to heat through. This step brightens up the dish right before serving.

Serve your stew hot, and if you like, sprinkle with some fresh herbs for a little extra freshness and color.

Why You'll Love This Recipe

  • Effortless slow-cooking means more free time for you.
  • Rich, savory flavors that deepen over hours of cooking.
  • Hearty and nourishing, perfect for chilly days.
  • Minimal prep with maximum flavor payoff.

Ingredients

2 lbs beef chuck roast
1 lb baby potatoes, halved
4 carrots, sliced
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 bay leaves
1 cup frozen peas

Step-by-step Instructions

1. Cut beef chuck roast into 1-inch cubes and season with salt and pepper.
2. In a crockpot, place beef, potatoes, carrots, and onion.
3. Add minced garlic, beef broth, tomato paste, Worcestershire sauce, thyme, salt, pepper, and bay leaves.
4. Stir to combine, ensuring beef and vegetables are submerged in broth.
5. Cover and cook on low for 8 hours or until beef is tender.
6. Remove bay leaves and stir in frozen peas. Cook for an additional 30 minutes.
7. Serve hot, garnished with fresh herbs if desired.

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