Crockpot Beef Stew
User Reviews
5
Crockpot Beef Stew
Description
The Crockpot Beef Stew recipe calls for browning seasoned stew meat to create a flavorful crust and then slow cooking it with onions, sliced carrots, and halved or quartered red potatoes. The beef broth, bay leaves, thyme sprigs, Worcestershire sauce, and seasoning enhance the stew with a deep, savory profile. The slow cooker method ensures the meat becomes very tender and vegetables soften evenly. A finishing thickener made from softened butter mixed with flour and cornstarch stirred into the stew adds a smooth, velvety texture.
The stew delivers a classic, rich flavor and thickened sauce that hold well as leftovers. It can be served on its own or with bread to soak up the broth. The combination of tender beef and hearty root vegetables makes it a filling meal, ideal for cooler days or whenever a slow-cooked dinner is desired.
The recipe recommends careful preparation steps like drying and browning the meat in batches for the best texture, as well as deglazing the pan to capture browned bits that boost flavor. The final thickening step must be done gently to avoid lumps. Removing bay leaves and thyme sprigs after cooking prevents overpowering herbiness.
Ingredients
For the Beef Stew:
- 1 yellow onion diced
- 4 large carrot peeled and sliced into large coins
- 2 lbs potato halved or quartered, so they are all the same size, red
- 2 pounds stew meat
- 1/2 cup all-purpose flour
- salt to taste
- black pepper to taste
- 4 tablespoons olive oil divided
- 5 cups beef broth
- 3 bay leaf
- 2 tablespoons Worcestershire sauce
- 6 prigs thyme fresh
Beef Stew Thickener:
- 6 tablespoons butter very soft, at room temperature, salted
- 6 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons parsley chopped, optional, fresh
Instructions
Prepping the Beef Stew for the Crockpot:
- Prep onions, carrots and potatoes and place into cold crockpot.
- Dry stew meat as best as you can using paper towels. Sprinkle with salt, pepper and flour and toss to coat evenly. Brown meat in batches, using a large, heavy-bottomed skillet and olive oil. Cook over medium high heat to form brown crust, but not to cook thoroughly. As meat browns, transfer over to crockpot.
- Once all meat has browned, de-glaze pan with about 2 cups of beef broth and pour into crockpot. Top with remaining broth, bay leaves, Worcestershire sauce, thyme and more salt and pepper.
- Cover and turn crockpot to high. Cook 4-5 hours or until meat is very tender and carrots and potatoes are fork tender. Remove bay leaves and thyme sprigs.
How to thicken Beef Stew:
- In a small bowl, stir butter with flour and cornstarch until a smooth paste is formed. Spoon the butter-flour paste into the crockpot and stir gently to melt and spread it evenly though the contents of the crockpot. Cover and cook another 20 minutes to thicken completely.
- Taste and adjust seasonings as needed. Stir in chopped parsley if desired. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 93mg | 31% |
| Sodium | 897mg | 37% |
| Potassium | 1196mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6445IU | 129% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 71mg | 7% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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