Hearty Crockpot Beef Stew

Here’s a hearty Crockpot Beef Stew recipe that serves about 6 people and is perfect for a cozy meal.

Hearty Crockpot Beef Stew

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, can substitute with additional beef broth)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 large carrots, peeled and cut into 1-inch pieces
• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 cup celery, sliced
• 1 cup frozen peas
• 1/4 cup all-purpose flour (optional, for thickening)
• Salt and black pepper, to taste

Instructions:

1. Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Brown each side of the beef cubes for about 3-4 minutes until nicely seared. Remove the beef from the skillet and transfer to a plate. Repeat with remaining beef, adding more oil if necessary.
2. Sauté the Aromatics: In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring constantly.
3. Deglaze the Pan: Pour the red wine (if using) into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow it to simmer for about 2 minutes, then reduce the heat to low.
4. Prepare the Slow Cooker: Transfer the browned beef, onions, and garlic to the slow cooker. Add the tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaf. Pour in the beef broth and stir to combine.
5. Add Vegetables: Place the carrots, potatoes, and celery on top of the beef mixture in the slow cooker.
6. Cook the Stew: Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
7. Thicken the Stew (Optional): About 30 minutes before serving, if you prefer a thicker stew, mix 1/4 cup of flour with a little bit of cold water to create a slurry. Stir this mixture into the stew and cook on high for the remaining time.
8. Add Final Touches: Stir in the frozen peas and let them heat through for about 10 minutes. Taste and adjust seasoning with salt and black pepper if needed.
9. Serve: Remove the bay leaf and discard. Ladle the stew into bowls and serve hot, preferably with crusty bread for dipping.

This beef stew is rich and flavorful with tender beef and hearty vegetables, making it a perfect meal for a cool day or when you need something comforting. Enjoy!