Don’t wait until the leaves begin to fall to make Crock-Pot Beef Stew. It’s the perfect all-in-one meat and vegetable meal any time of year!
Some smells transport you back in time, and beef stew is one of them. The first thing I ever made in a crock-pot was stew. I fondly remember that day, sharing my wonderful creation with my dad. He lovingly declared my Crock-Pot Beef Stew his new favorite meal. Of course, I knew he was joking, but it was delicious.
Since then, I think of him fondly whenever I make a mouthwatering pot of beef stew. I still use his knife to cut the hearty chunks of carrots, onions, and potatoes for the stew. Memories like this bring people together: good food, good times, and good memories.
Beef Stew – A Simple Dish But Oh, So Flavorful
Many people don’t realize how simple it is to make a beef stew that is so rich in flavor. This recipe has layers of flavor stemming from the simmering beef broth, Worcestershire sauce, onions, garlic, bay leaf, and thyme. Beef chuck, a tough cut of meat that becomes unbelievably tender when cooked for hours, is the ideal choice for beef stew.
How to Make a Thick Stew Gravy…
There’s nothing like a thick and hearty gravy to turn beef stew into the ultimate comfort food. Usually, the thick gravy results from coating the meat in flour (or arrowroot, cornstarch, or tapioca starch for gluten-free stew) but the additional gravy thickening in this crock-pot beef stew occurs as the vegetables break down into the tasty broth. You want to use plenty of vegetables, which help create a fantastic flavor in each delectable bite. No additional thickening agents are necessary besides the flour used to coat the beef cubes and the vegetables. Even if your stew seems watery when you remove the lid, have no fears. Just stir it around a bit and watch as the starches from the vegetables work their magic.
How to Make Ahead and Store
I often make beef stew the day before I want to eat it. This allows the flavors to meld and strengthen in the refrigerator. Beef stew can be kept for up to 4 days in an airtight container. You can also freeze it for up to 3 months in freezer bags or containers. Defrost it overnight in the refrigerator before reheating and serving.
Serving Suggestions
After simmering for hours, crock-pot beef stew is a perfect meal on its own. It contains protein and plenty of vegetables in one pot. Of course, some bread on the side is always nice. I recommend trying this easy Irish Soda Bread recipe. The no-yeast bread goes great with the stew, especially when dunking it in the gravy.
As you might know from reading some of my other recipes, dessert is my favorite part of any meal. Although Gingerbread Biscotti is often considered an autumn dessert, it tastes great any time after a hearty bowl of beef stew. Biscotti also provides a welcome change of texture with its added crunch factor.
Crock-Pot Beef Stew
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion chopped
- 3 cloves garlic minced
- 4 large carrots peeled and sliced
- 3 medium potatoes peeled and cubed
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
Instructions
- Place the beef cubes in a large bowl. Sprinkle with flour, salt, and pepper. Toss to coat evenly.
- Add the coated beef, chopped onions, minced garlic, sliced carrots, and cubed potatoes to the crock-pot.
- Pour in the beef broth and Worcestershire sauce. Add the bay leaf and dried thyme.
- Stir everything together to mix well.
- Cover the crock-pot and set to cook on low for 8 hours or on high for 4 hours.
- After cooking, remove the bay leaf. Stir the stew and adjust seasoning with salt and pepper if needed.
- Serve hot, ideally with crusty bread or over cooked rice.
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