Good Crock Pot Beef Stew Recipe

May 10, 2023 Post a Comment

BEST Easy Crock Pot Beef Stew Recipe Easy Slow Cooker Beef Stew from www.eatingonadime.com

Description

This is a hearty and comforting beef stew that will warm you up on a cold day. The flavors have a nice depth from the beer, Worcestershire sauce, and herbs. The beef is tender and the vegetables are cooked perfectly. This stew is easy to make and a great meal to come home to after a long day at work. It can also be made ahead and reheated to enjoy later.

Prep Time

This recipe takes about 10 minutes of prep time and 10 minutes to assemble.

Cook Time

Cook time for this stew is 8 hours on low in the slow cooker.

Ingredients

For this recipe you'll need:

2 pounds of stew beef
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 teaspoon salt
1 (12 ounce) bottle of beer
2 tablespoons Worcestershire sauce
4 cups beef broth
1 bay leaf
2 tablespoons cornstarch
2 tablespoons cold water

Instructions

To make this stew:

Heat a large skillet over medium-high heat. Add the beef and brown on both sides for about 3 minutes per side. Transfer the beef to the slow cooker.
Add the olive oil to the skillet and add the onion and garlic. Sauté for about 5 minutes until the onion is softened. Add the carrots and celery and cook for another 5 minutes.
Add the oregano, thyme, paprika, pepper, and salt and stir to combine. Transfer the vegetables to the slow cooker.
Add the beer, Worcestershire sauce, and beef broth to the slow cooker and stir to combine. Add the bay leaf. Cover and cook on low for 8 hours.
When the stew is done cooking, remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water. Add the mixture to the stew and stir to combine. Cover and cook on high for 15 minutes, or until the stew has thickened.
Serve with crusty bread or mashed potatoes.

Equipment

You'll need a large skillet and a slow cooker for this recipe.

Notes

You can use any type of beer for this recipe. I recommend using a dark beer, such as a stout or a porter, for the best flavor. You can also substitute the beef broth with vegetable broth for a vegetarian version of the stew.

Nutrition: Per Serving

Calories: 300, Fat: 12g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 590mg, Carbohydrates: 11g, Fiber: 2g, Sugar: 4g, Protein: 28g

Recipe Tips

To make this stew even heartier, add some diced potatoes or other root vegetables, such as turnips or parsnips. You can also add some frozen peas or corn during the last 15 minutes of cooking. To make a thicker stew, whisk together an additional tablespoon of cornstarch with cold water and add it to the stew.

This stew is also great for meal prep. It can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in a saucepan over medium heat until warmed through.