Description

Crockpot Beef Stew is the ultimate comfort food, perfect for chilly evenings. Tender chunks of beef chuck roast slowly simmer in a rich broth, surrounded by hearty vegetables and aromatic herbs. With minimal prep time, this dish allows you to set it and forget it while the flavors meld beautifully. It’s an ideal meal for family gatherings or cozy nights at home, delivering warmth and satisfaction in every spoonful.

Ingredients

Scale

2 lbs beef chuck roast
3 carrots, peeled and chopped
4 medium Yukon Gold potatoes, cubed
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups low-sodium beef broth
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
2 tbsp olive oil
2 tbsp Worcestershire sauce

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Instructions

Heat olive oil in a skillet over medium-high heat. Sear the beef chuck roast on all sides until browned (about 3-4 minutes per side).
While the beef browns, chop carrots, potatoes, and onion into uniform pieces.
Transfer the browned beef to the crockpot. Add chopped vegetables, minced garlic, tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
Pour in the beef broth and stir gently to combine.
Cover and cook on low for 8 hours or high for 4 hours until the meat is fork-tender.
Serve hot with crusty bread or over rice.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 5g
Sodium: 550mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 20g
Cholesterol: 70mg