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Crockpot Beef Stew

Crock-Pot Beef Stew

Lori MauerLori Mauer
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!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 414 kcal

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.
    Crockpot Beef Stew
  • Add the coated beef, chopped onions, minced garlic, sliced carrots, and cubed potatoes to the crock-pot.
    Crockpot Beef Stew
  • Pour in the beef broth and Worcestershire sauce. Add the bay leaf and dried thyme.
  • Stir everything together to mix well.
    Crockpot Beef Stew
  • 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.
    Crockpot Beef Stew
  • Serve hot, ideally with crusty bread or over cooked rice.
    Crockpot Beef Stew

Nutrition

Calories: 414kcalCarbohydrates: 30gProtein: 34gFat: 18gSaturated Fat: 8gSodium: 1178mgFiber: 4g
Keyword beef stew, crockpot beef stew
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