Crock Pot Worcestershire Beef Stew
Tender beef chuck, carrots, and potatoes simmered low and slow in a savory broth with Worcestershire sauce and thyme.
Ingredients
Main Ingredients
- 2 ½ lb beef chuck or stew meat cut into 1-inch cubes
- 4 cup low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 5 cloves garlic minced
- 5 medium carrots peeled and cut into chunks
- 1 ¾ lb potatoes peeled and cubed, Yukon Gold or russet
- 1 large onion chopped
- 1 tsp dried thyme or 2 to 3 fresh sprigs
- 1 bay leaf remove before serving
- ½ tsp salt
- black pepper freshly ground, to taste
Instructions
Cooking
- Season the beef with the salt and plenty of black pepper.
- Place the beef, onion, and garlic in the slow cooker, then add the beef broth, Worcestershire sauce, thyme, and bay leaf.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
- About halfway through cooking, stir in the carrots and potatoes and continue cooking until the beef and vegetables are tender.
- Remove the bay leaf, taste and adjust the salt and pepper, and ladle the stew into bowls.
Notes
Add the potatoes and carrots about halfway through cooking so they hold their shape. Sear the beef first for deeper flavor. Peas or green beans can be added near the end. Reheat leftovers to 165 degrees F.