Description
A hearty and comforting crock pot beef stew featuring tender beef chunks and soft potatoes, slow-cooked to perfection with savory seasonings.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
4 medium russet potatoes, peeled and cut into 1-inch chunks
4 large carrots, peeled and cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons all-purpose flour
2 tablespoons cold water
Fresh parsley, chopped (for garnish)
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 the potatoes, carrots, onion, and garlic to the crock pot, spreading them evenly over the beef.
In a medium bowl, whisk together beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables in the crock pot.
Cover and cook on low for 8 hours, or until beef and vegetables are tender.
About 30 minutes before serving, mix the all-purpose flour with cold water in a small bowl to make a slurry.
Stir the slurry into the crock pot to thicken the sauce. Cover and cook on high for 30 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 8 hours