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A cozy, slow-cooked beef stew with tender meat, hearty vegetables, and a savory broth — all made easily in the Crockpot.

Ingredients

Scale

  • 2 lbs chuck roast, cut into 1½-inch cubes

  • 1 tbsp oil (for searing)

  • 4 carrots, sliced thick

  • 1½ lbs Yukon Gold or red potatoes, diced

  • 3 celery stalks, chopped

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 4 cups low-sodium beef broth

  • 1 tbsp Worcestershire sauce

  • 2 bay leaves

  • 1 tsp dried thyme

  • Salt and black pepper, to taste

  • 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

  • Chopped parsley, for garnish

Instructions

  • Optional: Brown beef in batches in a skillet, then transfer to Crockpot.

  • Deglaze skillet with a splash of broth and add to Crockpot.

  • Add vegetables, garlic, tomato paste, Worcestershire, herbs, and broth.

  • Cook on LOW for 8–10 hours or HIGH for 4–6 hours.

  • Optional: Stir in cornstarch slurry during last 30 minutes with lid off.

  • Remove bay leaves, season to taste, and garnish with parsley.

Find it online: https://homeflavorsstudio.com/comforting-crockpot-beef-stew-a-hearty-slow-cooked-classic/