🥘 Crockpot Beef Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Brown the beef — optional, but worth it 1. Brown the beef — optional, but worth it Season your beef lightly with salt and pepper. Heat 1–2 tablespoons olive oil in a skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side. You’re not trying to cook it through—just get some nice browning on the outside. If you don’t have time, you can skip this completely and put the raw beef straight into the crockpot.

Step 2

2. Fill the crockpot Add the potatoes, carrots, onion and garlic. Place the beef over the vegetables. In a bowl or large measuring cup, whisk together: * 3 cups beef broth * 2 tbsp tomato paste * 1 tbsp Worcestershire * 1 tsp paprika * 1 tsp thyme * 1 tsp parsley * 1 tsp salt * ½ tsp pepper Pour it over everything. Add 2 bay leaves.

Step 3

3. Slow cook Cover and cook: LOW: 7–8 hours — my preference for the most tender beef or HIGH: 4–5 hours Try not to repeatedly open the lid while it’s cooking.

Step 4

4. Thicken the gravy About 30 minutes before you’re ready to eat, whisk together: 3 tbsp flour + ¼ cup cold water Whisk until completely smooth. Pour the slurry into the crockpot and gently stir. Cover and cook for another 20–30 minutes until the broth turns into a rich gravy.

Step 5

5. Finish Remove the bay leaves. Taste and add additional salt and pepper if needed. If it’s too thick, add a splash of beef broth. If it’s too thin, give it another 10–15 minutes with the lid slightly cracked after adding the flour slurry. 🥖 Serving This one is perfect with warm crusty bread or biscuits because you’ll have plenty of that beef gravy for dipping. And definitely cut the potatoes fairly large—around 1½-inch chunks—so they don’t turn to mush during that long crockpot cook.