🥘 Crockpot Beef Stew

Servings: 6–8

Ingredients

• 2½ lbs beef stew meat, cut into bite-sized chunks
• 1½ lbs baby potatoes, halved
• 4 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 bay leaf
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley, for garnish

Method

1. Season the beef with salt, black pepper, and paprika. Toss with the flour until lightly coated.
2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. This step adds extra flavor but is optional.
3. Place the potatoes, carrots, celery, onion, and garlic in the bottom of the crockpot.
4. Arrange the browned beef over the vegetables.
5. In a bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour over the beef and vegetables.
6. Add the thyme, rosemary, and bay leaf. Stir gently to distribute the seasonings.
7. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are cooked through.
8. Remove the bay leaf. Taste and adjust the seasoning. If you prefer a thicker stew, stir in a cornstarch slurry near the end and cook until thickened.
9. Garnish with fresh parsley and serve hot with crusty bread or homemade cornbread.

Enjoy this hearty, slow-cooked beef stew with tender beef, flavorful vegetables, and rich gravy! 🥩🥕🥔