Hearty Crockpot Beef Stew (Recipe for Printing)
Melt-in-your-mouth beef with vegetables and herbs, slow-cooked to perfection in a rich, savory broth.
# What You’ll Need:
→ Meat
01 -
900g beef stew meat, cut into 2.5cm cubes
→ Base Vegetables
02 -
1 tablespoon olive oil
03 -
1 large onion, chopped
04 -
2 carrots, peeled and chopped
05 -
2 celery stalks, chopped
06 -
3 cloves garlic, minced
07 -
1 tablespoon tomato paste
→ Liquids & Seasonings
08 -
60g all-purpose flour
09 -
950ml beef broth
10 -
1 can (410g) diced tomatoes, undrained
11 -
2 tablespoons Worcestershire sauce
12 -
1 tablespoon soy sauce (optional)
13 -
1 teaspoon dried thyme
14 -
1 teaspoon dried rosemary
15 -
1/2 teaspoon salt
16 -
1/4 teaspoon black pepper
17 -
2 bay leaves
→ Additional Vegetables
18 -
140g frozen peas
19 -
140g frozen corn
20 -
2 medium potatoes, peeled and cubed (2.5cm)
→ Garnish
21 -
Fresh parsley, chopped
# Steps to Prepare:
01 -
Pat beef cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot. Working in batches to avoid overcrowding, brown the beef cubes on all sides. Remove browned beef and set aside.
02 -
In the same skillet, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and tomato paste and cook for another minute, stirring constantly, until fragrant.
03 -
Sprinkle flour over the vegetables and stir to combine. Cook for about 1 minute, stirring constantly to create a roux. Gradually whisk in the beef broth, ensuring there are no lumps. Stir in the diced tomatoes with their juice.
04 -
Transfer the browned beef to your slow cooker. Add the vegetable-broth mixture. Stir in frozen peas, frozen corn, thyme, rosemary, bay leaves, Worcestershire sauce, and soy sauce (if using). Add the cubed potatoes and ensure they are evenly distributed.
05 -
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and easily shreds with a fork.
06 -
About 30 minutes before serving, check the stew for seasoning. Adjust salt, pepper, and Worcestershire sauce to taste. Remove bay leaves before serving. Garnish with fresh chopped parsley.
# Helpful Advice:
01 -
The stew can be stored in the refrigerator for up to 3 days. Flavors deepen overnight.
02 -
For freezing, cool completely before transferring to freezer-safe containers.
03 -
Serve with crusty bread, mashed potatoes, or a side salad.
04 -
If using a smaller slow cooker, consider halving the recipe to ensure proper cooking.