Easy and Quick Beef Stew Crockpot Recipe
This Easy and Quick Beef Stew Crockpot Recipe is your go-to solution for a hearty and satisfying meal without the hassle. Perfect for busy weeknights or lazy weekends, this recipe combines tender beef, wholesome vegetables, and a rich, savory broth, all simmered to perfection in your crockpot. The slow cooking process melds the flavors beautifully, resulting in a comforting dish that tastes like you’ve spent all day in the kitchen. Just prepare the ingredients, toss them into the crockpot, and let it do the work for you. Enjoy a delicious, home-cooked meal with minimal effort and maximum flavor.
Ingredients
- 2 lbs beef stew meat, cubed
- 4 carrots, sliced
- 4 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
Instructions
- Prepare Ingredients:
- In a mixing bowl, toss the beef stew meat with flour, salt, and pepper.
- Sear the Beef:
- Heat olive oil in a pan over medium-high heat. Add the beef and sear until browned on all sides. Transfer to the crockpot.
- Add Vegetables:
- Add carrots, potatoes, onion, and garlic to the crockpot with the beef.
- Add Liquids and Seasonings:
- Pour in beef broth and red wine (if using). Add diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
- Cook:
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Serve:
- Remove bay leaves before serving. Adjust seasoning with salt and pepper to taste. Serve hot and enjoy!
Easy and Quick Beef Stew Crockpot Recipe
A hearty and comforting beef stew made easy in the crockpot, perfect for a simple and delicious meal.
Equipment
- Crockpot (slow cooker)
- Cutting board
- Knife
- Mixing bowl
- Wooden spoon
Ingredients
- 2 lbs beef stew meat cubed
- 4 carrots sliced
- 4 potatoes diced
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine optional
- 1 can 14.5 oz diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
Instructions
- In a mixing bowl, toss the beef stew meat with flour, salt, and pepper.
- Sear the Beef:
- Heat olive oil in a pan over medium-high heat. Add the beef and sear until browned on all sides. Transfer to the crockpot.
- Add Vegetables:
- Add carrots, potatoes, onion, and garlic to the crockpot with the beef.
- Add Liquids and Seasonings:
- Pour in beef broth and red wine (if using). Add diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
- Cook:
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Serve:
- Remove bay leaves before serving. Adjust seasoning with salt and pepper to taste. Serve hot and enjoy!
Helpful Tips for Cooking
- Searing the Beef: Searing the beef before adding it to the crockpot adds depth of flavor to the stew.
- Vegetable Prep: Cut vegetables into uniform sizes to ensure even cooking.
- Broth Substitute: If you don’t have beef broth, chicken broth or water with bouillon cubes can be used.
- Thickness: For a thicker stew, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate, or stir in a slurry of cornstarch and water.
- Leftovers: This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
