Crockpot Beef Stew is a wonderful dish, cooked to perfection with garlic, fresh herbs, potatoes, and carrots.

Ingredients

1 tablespoon olive oil
3 pounds beef chuck, trimmed of excess fat and cut into 1-inch pieces (about 2 1/2 pounds when trimmed)
Freshly ground salt and pepper, to taste
2 1/2 cups beef broth (or beef bone broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt
Lots of freshly ground black pepper
6 garlic cloves, minced
1 large yellow onion, cut into chunks
4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
1 pound Yukon gold potatoes, diced into 1/2-inch cubes
1/4 cup all-purpose flour (or sub all-purpose gluten-free flour)
1 cup frozen peas

Instructions:

Step 1: Add 1 tablespoon of olive oil to a large pan set over medium heat.

Step 2: Season the beef with salt and pepper. Cooking in batches to allow a good sear, add the beef to the pan and allow to cook until browned, about 5 minutes per batch. Transfer the beef to a 6- or 8-quart capacity slow cooker.

Step 3: Add the beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper to the slow cooker, stirring until mixed. Add the garlic, onion pieces, carrots, and cubed potatoes to the slow cooker.

Step 4: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. I like cooking this dish slow and low so that the meat becomes tender and the flavors meld together.

Step 5: Next, transfer 1 cup of the juices from the slow cooker to a medium-sized bowl. Whisk in the flour until there are no lumps.

Step 6: Stir the flour mixture into the slow cooker.

Step 7: Add the frozen peas and simmer, uncovered, on high for an additional 10 to 15 minutes, until the beef stew thickens slightly.

Step 8: Serve immediately with French bread, cornbread, crackers, or biscuits that have been toasted.

Recipe notes and helpful tips:

Sear the beef before cooking it in the crockpot. This is essential! Browning the steak in a pan ahead of time adds more flavor to the stew.

Cook it on low. While many crockpot dishes may be cooked on high for 3 to 4 hours, I strongly advise cooking this stew on low for the entire 7 to 8 hours. This will guarantee that the meat becomes tender.

Thicken your stew properly. Stew with flour, take 1 cup of beef stock from the crockpot and place it in a bowl. Then, whisk in 1/4 cup flour until no lumps remain and return it to the stew, stirring it to incorporate. If you add flour directly to the stew, it will turn lumpy.

Frequently Asked Questions (FAQs):

1. Do I need to cut the beef into small pieces?

Yes, cutting the beef into bite-sized pieces ensures that it cooks evenly and becomes tender during the slow-cooking process.

2. Can I add the vegetables at the beginning of cooking?

Vegetables like potatoes, carrots, and onions can be added at the beginning. If you prefer softer vegetables, add them in the last couple of hours of cooking.

3. Can I overcook the beef stew in the crockpot?

While it’s less likely to overcook in a crockpot compared to other methods, extremely long cooking times can make the beef overly soft. Stick to the recommended time for the best results.

4. Can I use beef broth instead of water?

Absolutely! Using beef broth instead of water can add more flavor to your stew.

5. Can I add wine or beer to the beef stew?

Yes, red wine or dark beer can add depth to the flavor. Use them sparingly to avoid overpowering the dish.

6. What’s the best way to store leftovers?

Store leftover beef stew in airtight containers in the refrigerator. Reheat gently on the stove or in the microwave.

7. Can I customize the spices in beef stew?

Absolutely! Feel free to experiment with herbs and spices like thyme, rosemary, or bay leaves to suit your taste.