Print

CrockpotBeef Stew With Potatoes And Carrots

CrockpotBeef Stew With Potatoes And Carrots
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 lb Yukon Gold potatoes, chopped into chunks
  • 4 large carrots, peeled and sliced into rounds
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 cups beef broth (low sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

  1. Step 1: Prepare the Meat and Vegetables. Start by cutting your beef chuck roast into uniform 1-inch cubes. Season the meat generously with salt and pepper. Wash and chop your potatoes, carrots, onions, and garlic. Keeping the vegetable chunks roughly the same size ensures they cook evenly over the long duration.
  2. Step 2: Layer the Ingredients. Place the chopped potatoes, carrots, and onions at the bottom of the crockpot. This is important because root vegetables take longer to cook than meat and need to be closer to the heat source. Place the seasoned beef cubes on top of the vegetables.
  3. Step 3: Combine the Aromatics and Liquid. In a medium bowl or large measuring cup, whisk together the beef broth, Worcestershire sauce, tomato paste, minced garlic, thyme, and rosemary. Pour this mixture over the beef and vegetables in the crockpot. Toss in the bay leaf.
  4. Step 4: Slow Cooking. Cover the crockpot with its lid. Set the temperature to LOW and cook for 7 to 8 hours. Alternatively, you can cook on HIGH for 4 to 5 hours, though the LOW setting is recommended for the most tender beef results.
  5. Step 5: Thicken the Stew. About 30 minutes before serving, whisk the cornstarch and water together in a small bowl to create a slurry. Stir the slurry into the stew. Cover and continue cooking on high for the remaining 30 minutes until the sauce has thickened into a glossy gravy. Remove the bay leaf before serving.

Find it online: https://www.pleasecook.com/dinner/crockpotbeef-stew-with-potatoes-and-carrots/