Description
A delicious and easy crockpot beef stew that offers warm comfort food without the fuss.
Ingredients
- 2 pounds chuck roast, cut into large chunks
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 4 carrots, peeled and cut into thick slices
- 3 large potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Toss the beef chunks with flour, salt, and pepper.
- In a hot skillet, sear the beef in olive oil until browned on all sides.
- Transfer the beef to the crockpot.
- Add the onions, garlic, tomato paste, carrots, and potatoes on top.
- Pour in the beef broth and Worcestershire sauce, and then add the thyme and bay leaf. Stir gently to combine.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
- Once the meat is tender, remove the bay leaf and taste for seasoning.
- Serve hot with crusty bread or cornbread.
Notes
This stew is even better the next day. Store leftovers in an airtight container in the fridge for up to 3-4 days.