Classic Crock Pot Beef Stew
A hearty and comforting beef stew slow-cooked to perfection in a crock pot, featuring tender beef chunks, carrots, potatoes, and a rich savory broth.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium russet potatoes, peeled and cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
3 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/4 cup all-purpose flour
1/4 cup cold water
2 tablespoons fresh parsley, chopped
Instructions
Season the beef cubes with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the crock pot.
Add carrots, potatoes, onion, and garlic to the crock pot.
In a medium bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the ingredients in the crock pot.
Cover and cook on low for 8 hours, or until the beef is tender and vegetables are cooked through.
About 30 minutes before serving, mix the all-purpose flour and cold water in a small bowl until smooth to create a slurry.
Stir the slurry into the crock pot to thicken the stew. Cover and cook on high for the remaining 30 minutes.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.