Description
A comforting and hearty crockpot beef stew with potatoes, perfect for busy days.
Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1.5 lbs Yukon Gold potatoes, quartered
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, thickly sliced
- 1.5 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1.5 tsp kosher salt
- 1 tsp cracked black pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Pat the beef cubes dry with paper towels.
- Sprinkle salt and pepper over the beef and toss to coat.
- Sear the beef in a hot skillet for 2 minutes per side until browned.
- Place potatoes, onion, garlic, and carrots in the bottom of the crockpot.
- Transfer seared beef cubes on top of the vegetables.
- In a small bowl, combine beef broth, Worcestershire sauce, balsamic vinegar, Dijon mustard, thyme, and rosemary.
- Pour a splash of broth into the searing pan to deglaze and pour everything into the crockpot.
- Tuck bay leaves into the liquid.
- Cover and cook on LOW for 8 hours.
- Whisk cornstarch and cold water together 30 minutes before serving and stir into the pot.
- Turn off heat and let sit for 10 minutes before serving.
Notes
Searing the meat adds flavor and helps lock in juices. Use good quality ingredients for the best results.