Thick and Satisfying Crock Pot Beef Stew
Tender chuck roast, carrots and potatoes slow cooked in a savory broth and thickened into a rich gravy.
Equipment
- Slow cooker
- Skillet
Ingredients
Main Ingredients
- 2 lb beef chuck roast trimmed and cut into 1 1/2 inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil for searing, optional
- 3 medium carrots cut into 1/2 inch pieces
- 3 medium potatoes cubed
- 1 large yellow onion diced
- 3 cloves garlic minced
- 4 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch mixed with 3 tbsp cold water
Instructions
Cooking
- Pat the beef dry and season it with the salt and pepper. Optional: heat the oil in a large skillet over medium high heat and brown the beef in batches, about 2 minutes per side.
- Add the beef, carrots, potatoes, onion and garlic to the crock pot.
- Pour in the broth and Worcestershire sauce, add the thyme and bay leaf, and stir gently.
- Cover and cook on low for 7 1/2 hours, until the beef and vegetables are tender.
- Stir the cornstarch and cold water together until smooth, then stir it into the stew. Turn the heat to high, cover, and cook for 30 minutes more, until thickened.
- Remove the bay leaf, taste, and adjust the salt and pepper before serving.
Notes
Cook time includes the final 30 minutes of thickening. Browning the beef first is optional but adds flavor. Reheat leftovers on the stove or in the microwave to 165 degrees F rather than in the slow cooker. Nutrition values are an estimate calculated from the ingredients and will vary.