Crock Pot Beef Stew
A hearty and easy beef stew made in a slow cooker, perfect for busy weeknights. This recipe features tender chuck roast and classic root vegetables, providing a comforting meal with minimal fuss.
Ingredients
Main Ingredients
- 2 lbs chuck roast, cut into thick chunks Cheap cuts are recommended for tenderness.
- 4 cups beef broth or stock Homemade is best, but boxed is fine.
- 2 cups potatoes, diced Use your favorite type.
- 2 cups carrots, sliced Classic root vegetable.
- 1 large onion, chopped For flavor.
- 3 cloves garlic, minced Enhances flavor.
- 2 tbsp tomato paste Adds depth of flavor.
- 1 tbsp Worcestershire sauce Enhances umami.
- 1 bay leaf bay leaf For added aroma.
- to taste salt and black pepper Season to your preference.
Optional Ingredients
- 1 cup peas Add towards the end if desired.
- 1 cup mushrooms, sliced For umami flavor.
- 1 large parsnip, diced Another root option for variety.
- 1 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- Chop the carrots, potatoes, onions, and any additional vegetables you want to include.
- Brown the chuck roast in a hot pan to enhance the flavor, then transfer to the slow cooker.
- Add chopped vegetables on top of the beef in the slow cooker.
- Pour in beef broth, then add tomato paste, Worcestershire sauce, garlic, salt, pepper, and bay leaf.
Cooking
- Set the slow cooker to low and let cook for 6-8 hours.
- Stir and taste the stew towards the end of cooking to adjust seasoning.
Notes
Browning the beef adds flavor. If you want a thicker stew, stir in a mixture of cornstarch and water just before serving. This stew tastes even better the next day, so consider making extra for leftovers.