Crock Pot Beef Stew
A comforting and hearty Crock Pot Beef Stew filled with tender beef, earthy vegetables, and rich flavors, perfect for busy weeknights or cold evenings.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes Juicy and marbled for rich flavors.
- 4 medium carrots, chopped Adds natural sweetness and vibrant color.
- 4 medium Yukon Gold or Russet potatoes, diced Absorbs juices and adds creaminess.
- 1 medium onion, chopped Enhances overall flavor with sweetness.
- 4 cups low-sodium beef broth Ties flavors together for a savory sauce.
- 4 cloves garlic, minced Adds depth of flavor.
- 2 tsp dried thyme Adds fragrant aroma.
- Salt and pepper to taste Essential seasonings for enhancement.
Instructions
Preparation
- Start by heating a skillet over medium-high heat. Add a drizzle of oil and sear the beef cubes until browned on all sides.
- Chop the carrots, potatoes, and onion into bite-sized pieces.
Cooking
- Transfer the browned beef and chopped vegetables into the Crock Pot.
- Add minced garlic and dried thyme.
- Pour in enough beef broth to cover the ingredients. Season with salt and pepper.
- Cover the pot and cook on low for 8 hours or high for 4 hours.
Notes
For healthier alternatives, consider using vegetable broth or substitute potatoes with cauliflower for a low-carb option. Store leftovers in airtight containers for 3-4 days in the fridge or freeze for up to 3 months.