Description
This Easy Beef Stew made in the Crockpot is the perfect hearty meal, with tender beef chunks and flavorful vegetables in a rich, thick gravy. It’s simple to make, cooks while you’re busy, and is perfect for a comforting dinner.
Ingredients
- 2 to 3 pounds beef stew
- Salt and pepper, to taste
- 5 to 6 medium potatoes, peeled and chopped into even chunks
- 4 carrots, peeled and chopped into even chunks
- 1 package dry onion soup mix
- 1 tablespoon garlic, minced
- 32 ounces beef broth
- 6 ounces tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 bay leaves
- ¼ cup flour
Instructions
- Add all ingredients, except the flour, to the Crockpot.
- Cook on high for 5 to 6 hours, or on low for 8 to 10 hours for a longer cook time.
- For the roux: In the last half hour, take out a half cup of broth from the stew and mix it with the flour to make a roux.
- Pour the roux back into the stew and cook for another 30 minutes to thicken the stew.
- If the stew is still too watery, add more flour, a little at a time, until the desired thickness is reached.
- Remove the bay leaves.
- Serve the stew with crusty bread, dumplings, or any vegetables of your choice.
Notes
- This stew can be stored in an airtight container in the fridge for up to 3 days.
- For extra flavor, add a splash of red wine or balsamic vinegar to the stew before cooking.
- If you prefer a thicker stew, you can add a bit more flour or use cornstarch instead of flour.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 7g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg
