There is a reason beef stew never goes out of style. Tender chunks of beef, sweet carrots, soft potatoes, and a rich, savoury broth — all simmered low and slow until everything tastes like it has been cooking all afternoon, because it has. This crockpot version takes that old-fashioned comfort classic and makes it almost effortless: a quick brown of the beef in the morning, then the slow cooker does the rest. By dinner, you have a hearty, warming bowl that is just as good the next day.
Ingredients
- 1 1/2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil or vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 stalks celery, sliced (optional, for extra flavour)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, to thicken)
- Fresh parsley, chopped, for serving
Directions
- Season the beef generously with salt and black pepper. Heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 2-3 minutes per side. Do not crowd the pan — a good sear is what builds flavour. Transfer the browned beef to the slow cooker.
- In the same skillet, cook the onion for 3-4 minutes until softened, then stir in the garlic for 30 seconds. Scrape up any browned bits from the bottom of the pan and add the onion and garlic to the slow cooker.
- Whisk the tomato paste into the beef broth until smooth, then pour it over the beef. Add the carrots, potatoes, celery, thyme, garlic powder, and bay leaf. Stir to combine.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fall-apart tender and the vegetables are soft.
- Remove the bay leaf. If you like a thicker stew, stir in the cornstarch slurry, cover, and cook on HIGH for another 20-30 minutes until the broth thickens.
- Taste and adjust the seasoning with more salt and pepper. Serve hot, scattered with fresh parsley, with crusty bread for soaking up the broth.
Tips
- Cut the vegetables in similar sizes so they cook evenly.
- For an even richer broth, use low-sodium beef broth and add a splash of Worcestershire sauce with the tomato paste.
- Leftovers keep in the fridge for up to 3 days and freeze well for up to 3 months — the flavour only gets better.
Serve with crusty bread, over mashed potatoes, or simply on its own. Enjoy!
Inspired by a post in the Crockpot Recipes & Tips Facebook group: https://facebook.com/groups/1779456819966307/permalink/1833031957942126/
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