Crockpot Beef Stew Recipe
Crock pot beef stew is a hearty, no fuss meal loaded with chunks of beef, potatoes and vegetables slow cooked in a flavorful gravy.
Equipment
- 6 Quart Crock Pot
Ingredients
- 2.5-3 Pounds Chuck Roast, cut into 2" pieces
- Salt and Pepper to taste
- 1 Tbs Garlic Powder
- ¼ Cup Flour
- 4 Tbs Olive Oil
- 1 Large Onion, chopped
- 3 Med Carrots, peeled and cut into 2" pieces
- 1 Lb Baby Potatoes, cut into ¼ths
- 3 Cloves Garlic, minced
- 1 Cup Red Wine
- 4 Cups Beef Broth
- 2 Tbs Beef Bullion
- 3 Tbs Cold Butter
- 2 Tbs Worcestershire Sauce
- 4 Tbs Tomato Paste
- 2 Bay Leaves
- 2 Sprigs Fresh Rosemary
- 2 Sprigs Fresh Thyme
- ¼ Cup Cold Water
- 3 Tbs Corn Starch
- 1 Tbs Gravy Masters
Instructions
- In a large bowl, add the chuck roast and season it with salt, pepper and garlic powder. Coat the meat in the flour and shake off the access.
- In a large skillet, heat the olive oil over medium high heat. Working in batches brown the beef on all sides. Be sure not to over cook the meat. 30-40 seconds on each side is all you need.
- Add in the beef to the crockpot with the carrots, potatoes, onion and garlic. Pour the beef broth over the top.
- Add the tomato paste and Worcestershire sauce. Using kitchen string, wrap the bay leaves, fresh rosemary and fresh thyme and add it to the crock pot. Season with salt and pepper and set the crockpot to low for 8 hours.
- Once 15 minutes is left on the timer, remove the bundle of herbs and add the gravy masters and cold butter pats.
- Stir together the cold water and corn starch until the corn starch dissolves into the water and stir that into the crockpot. Place the lid back on top for the remaining time.
- Let the stew sit for 5-10 minutes to continue to thicken up and enjoy!
Nutrition
Serving: 6g