Description
Hearty and comforting slow-cooked beef stew with tender beef, flavorful vegetables, and a rich broth. Perfect for a chilly day!
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 lb Yukon Gold potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the beef on all sides. Avoid overcrowding the pan. Transfer the browned beef to the crockpot.
- In the same skillet, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Pour in about 1 cup of the beef broth to deglaze the skillet, scraping up any browned bits from the bottom. Pour the contents of the skillet into the crockpot with the browned beef.
- Add the remaining beef broth to the crockpot. Stir in the Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Add the cubed potatoes to the crockpot. Season with additional salt and pepper to taste. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shredded with a fork.
- About 30 minutes before serving, add the frozen peas and corn to the crockpot. Remove the bay leaf from the stew.
- If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl to create a slurry. Pour the slurry into the crockpot and stir well. Cook for another 15-20 minutes, or until the stew has thickened to your desired consistency.
- Taste and adjust the seasoning as needed. Add more salt and pepper if necessary.
- Ladle the beef stew into bowls. Garnish with fresh chopped parsley. Serve with crusty bread for dipping.
Notes
- For a richer flavor, use bone-in beef chuck.
- Feel free to add other vegetables to the stew, such as parsnips, turnips, or mushrooms.
- Add a pinch of red pepper flakes for a little heat.
- Experiment with different herbs, such as oregano or marjoram.
- This stew can be made ahead of time and reheated. It often tastes even better the next day!
- Leftover stew can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Wine Addition: For a deeper, more complex flavor, add 1/2 cup of dry red wine (like Cabernet Sauvignon or Merlot) to the skillet after deglazing. Let it simmer for a few minutes to reduce slightly before adding it to the crockpot.
- Root Vegetable Variety: Instead of just Yukon Gold potatoes, consider adding a mix of root vegetables like sweet potatoes, parsnips, and turnips for a more diverse flavor and texture profile. Cut them into similar-sized pieces to ensure even cooking.
- Mushroom Enhancement: Sauté 8 ounces of sliced cremini or button mushrooms along with the onions, carrots, and celery. Mushrooms add an earthy umami flavor that complements the beef beautifully.
- Beer Infusion: For a hearty and robust flavor, add 1/2 cup of dark beer (like stout or porter) to the skillet after deglazing. Let it simmer for a few minutes to reduce slightly before adding it to the crockpot.
- Herb Bouquet Garni: Tie together a bundle of fresh herbs (like thyme, rosemary, and parsley) with kitchen twine and add it to the crockpot during cooking. Remove the bouquet garni before serving. This infuses the stew with a subtle, fresh herbal flavor.
- Bacon Boost: Cook 4 slices of bacon until crispy. Crumble the bacon and add it to the crockpot along with the other ingredients. The bacon adds a smoky, savory flavor to the stew.
- Thickening Alternatives: If you don’t have cornstarch, you can use all-purpose flour to thicken the stew. Mix 2 tablespoons of flour with 2 tablespoons of cold water to create a slurry. Alternatively, you can mash some of the potatoes in the stew to thicken it naturally.
- Serving Suggestions: Serve the stew with a dollop of sour cream or Greek yogurt for a creamy tang. You can also serve it over mashed potatoes, rice, or polenta for a more substantial meal.
- Prep Time: 25 minutes
- Cook Time: 360 minutes