A meal in itself- crockpot beef stew loaded with vegetables and tender beef. Start it in the morning and come home to a delicious dinner.
Stew doesn’t seem like a normal meal to eat in early September, but yesterday ended up being a perfect day for stew. I started this meal in the crockpot yesterday morning before I left for work, lately we’ve had pretty warm days with a few slightly autumny days in between. I left for work at 8:15 yesterday morning so I didn’t know exactly what kind of day it would turn out to be. But it ended up being the perfect fall day. The evening was filled with gray colds and even a little bit of rain. (But I think even if it was a warm day this stew would still be delicious, plus cooking it in the crockpot you don’t have to worry about heating up your kitchen/house.)
I made this stew yesterday without celery, but I’ve made it in the past with it and I really like it with. This recipe (like most of my recipes) is a guideline. If you don’t like onions, leave them out, if you want to add some mushrooms or peppers or peas, add them. This is just my favorite vegetable combination, but with these seasonings you can’t really go wrong.
Crockpot Beef Stew
Ingredients
- 2 lbs beef stew meat
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 TBS olive oil
- ½ yellow onion (chopped)
- 1 TBS minced garlic
- 4 cups beef broth
- 4 potatoes (peeled and chopped)
- 1 cup celery (chopped)
- 1 cup carrots (peeled and chopped)
- 6 oz tomato paste
- 3 cubes beef bouillon
- 1 TBS Worcestershire sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 3 bay leaves
- 2 TBS cornstarch
Instructions
- Sprinkle beef with salt and pepper. 2 lbs beef stew meat, 1/2 tsp black pepper , 1/2 tsp salt
- Add olive oil to a large skillet, over medium high heat. Add in the beef pieces and brown them in batches, to give them a nice sear. Transfer to a slow cooker. 2 TBS olive oil
- Add the onion to the skillet, and cook for another 3-4 minutes. Add in the minced garlic and cook it for about 30 seconds. Transfer them to the slow cooker. ½ yellow onion, 1 TBS minced garlic
- Add the remaining ingredients to the slow cooker (except the bay leaves, and cornstarch). Stir to combine. 4 cups beef broth , 4 potatoes, 1 cup celery, 1 cup carrots, 6 oz tomato paste, 3 cubes beef bouillon, 1 TBS Worcestershire sauce, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp salt, 1 tsp pepper
- Add the bay leaves carefully into the stew. 3 bay leaves
- Cook stew in the crock pot for 7-8 hours on low, or until the beef is tender.
- Add 2 TBS cold water to a small bowl with 2 TBS cornstarch, and whisk them together. 2 TBS cornstarch
- Slowly pour the mixture into the stew, cook for another 10 minutes or so, until thickened.
- Remove the bay leaves, and enjoy hot!
Enjoy.
Alissa says
Flavours were very good but this was more of a soup that a stew- will only use 1/4 of the water next time