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Beef Stew

A heartwarming beef stew that combines tender meat with flavorful vegetables, perfect for cold evenings and family gatherings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 430
Ingredients Method Notes

Ingredients
  

Meat and Broth
  • 2 lbs chuck roast (cut into 1-inch chunks) A great cut for stewing.
  • 4 cups beef broth Homemade broth is preferred for richer flavor.
  • 1.5 tablespoons Worcestershire sauce Adds depth to the stew.
Vegetables
  • 1.5 cup yellow onion (diced) Chopped finely.
  • 4 tsp garlic (minced) Adds flavor.
  • 5 pieces carrots (cut into bite-sized pieces) For sweetness.
  • 1 lb baby Yukon gold potatoes (washed and quartered) Adds heartiness.
  • 3 sticks celery (chopped) For crunch.
  • 2 leaves bay leaves For aroma.
Seasoning
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 0.5 tsp dried rosemary
  • 0.5 tsp dried thyme
Thickening Agent
  • 0.25 cup cold water
  • 3 tablespoons cornstarch To thicken the stew.
Fats
  • 3 tablespoons butter For sautéing.
Condiments
  • 6 oz tomato paste Adds richness.

Method
 

Preparation
  1. Heat 3 tablespoons of butter in a large skillet over medium-high heat.
  2. Brown the beef in three separate batches for about 45 seconds on each side. Remove and place in the slow cooker.
  3. Add the diced onion to the skillet and cook until softened, about 3 to 4 minutes.
  4. Add minced garlic and stir for an additional 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
Cooking
  1. Pour in the beef broth, add Worcestershire sauce, carrots, potatoes, tomato paste, chopped celery, black pepper, salt, rosemary, and thyme.
  2. Stir everything until well combined, and place bay leaves on top.
  3. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.
  4. In a small bowl, whisk together cold water and cornstarch until smooth, then stir into the stew and cook for an additional 10 minutes or until the sauce thickens.

Notes

Serve topped with fresh parsley and alongside crusty bread or over mashed potatoes. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.