Name: Crock Pot Beef Stew – Hearty, Tender & Slow-Cooked to Perfection
Ingredients: 2 pounds beef chuck, cut into 1½-inch cubes; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 3 tablespoons olive oil; 4 cups beef broth; 3 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 4 medium carrots, sliced; 3 medium potatoes, peeled and cubed; 1 onion, chopped; 3 cloves garlic, minced; 2 celery stalks, sliced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves

Ingredients

Scale

2 pounds beef chuck, cut into 1½-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
3 tablespoons olive oil
4 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 medium carrots, sliced
3 medium potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary

2 bay leaves

Instructions

Step 1: Prepare the Beef

Place the beef cubes in a large bowl. Sprinkle with flour, salt, pepper, and paprika. Toss until all pieces are evenly coated. This helps thicken the stew and adds flavor.

Step 2: Brown the Beef

Heat olive oil in a skillet over medium-high heat. Brown the beef in batches, searing all sides. This step adds depth and richness to the stew.

Step 3: Transfer to Crock Pot

Place the browned beef into the crock pot.

Step 4: Add Vegetables

Add carrots, potatoes, onion, celery, and garlic on top of the beef.

Step 5: Mix the Liquid

In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce until smooth.

Step 6: Season the Stew

Pour the liquid mixture into the crock pot. Add thyme, rosemary, and bay leaves.

Step 7: Slow Cook

Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until beef is tender and vegetables are cooked through.

Step 8: Adjust Seasoning

Remove bay leaves. Taste and adjust salt and pepper if needed.

Step 9: Serve Hot

Serve stew hot with your favorite sides.

Notes

Browning beef is optional but recommended for deeper flavor.
Cut vegetables evenly for uniform cooking.
Always remove bay leaves before serving.

Thicken stew by adding a cornstarch slurry if desired.