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To make a delicious tender crockpot beef stew, you need some simple ingredients. Here’s what you will need: - 2 pounds beef chuck, cut into 1-inch cubes - 4 medium carrots, sliced into rounds - 3 large potatoes, peeled and cut into 1-inch cubes - 1 large onion, finely diced - 3 cloves garlic, minced - 4 cups beef broth, preferably low-sodium - 2 tablespoons tomato paste - 2 teaspoons Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil - 1 bay leaf Each ingredient plays a role in building flavor and texture. The beef chuck is key; it becomes tender and juicy after slow cooking. The carrots and potatoes add sweetness and heartiness. Onion and garlic enhance the stew's aroma and depth. Beef broth is the base of your stew, giving it richness. Tomato paste adds a nice touch of acidity, while Worcestershire sauce gives it a complex flavor. Thyme and parsley provide earthy notes. Don’t forget to season with salt and pepper! This dish is all about balance. Using quality ingredients makes a big difference in taste. So, gather these items, and you’re ready to create a comforting and hearty meal. {{ingredient_image_2}} To start, we need to sear the beef. Searing adds great flavor. Use 2 pounds of beef chuck. Cut it into 1-inch cubes. Season the beef well with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil shines, add the beef in batches. Brown each side for about 5 minutes. Remove the beef and set it aside. Next, we will sauté the onions and garlic. In the same skillet, add 1 large diced onion and 3 minced garlic cloves. Cook for around 3 minutes. The onion should look soft and clear. Now, it's time to combine everything in the crockpot. Add the seared beef, carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried parsley, and 1 bay leaf. Mix well. Now, let's talk about cooking time. You can choose between two settings. For a low and slow cook, set the crockpot to low for 8 hours. If you're in a hurry, use the high setting for 4 hours. To check for tenderness, poke the beef with a fork. It should break apart easily. About 30 minutes before serving, taste the stew. Adjust the salt and pepper as needed. For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it in and cook for another 30 minutes. Enjoy your hearty meal! To get tender beef, marinate it in a mix of spices and olive oil. This adds flavor and helps break down the meat. Let it sit for at least an hour, or overnight if you can. Searing is also key. Sear the beef in hot oil for a few minutes. This browns the meat and locks in juices. It gives you a rich flavor that makes your stew shine. Herbs and spices can take your stew from good to great. Adding dried thyme and parsley gives your stew depth. You can also try adding bay leaves for a fragrant touch. For broth, use low-sodium beef broth. It brings out the beef flavor without overwhelming it. You can also mix in some red wine for added richness. If you like a thicker stew, use a cornstarch slurry. Mix equal parts cornstarch and cold water in a bowl. Stir it into the stew about 30 minutes before serving. This will help it thicken nicely. If you don't have cornstarch, you can use mashed potatoes or flour as alternatives. Just make sure to mix them in well to avoid clumps. Pro Tips Choose the Right Cut: Using beef chuck is ideal for stews as it becomes tender and flavorful during the long cooking process. Layer Flavors: Searing the beef and sautéing the onions and garlic enhances the overall flavor of the stew, so don’t skip these steps! Customize Your Veggies: Feel free to add other vegetables like peas, green beans, or parsnips based on your preference for added texture and flavor. Make It Ahead: This stew tastes even better the next day! Consider making it a day in advance and reheating it for a richer flavor. {{image_4}} You can switch up your veggies in this stew. Not a fan of carrots? Try parsnips or sweet potatoes instead. You can even add green beans or peas for some color. When seasons change, use what’s fresh. In spring, toss in asparagus or snap peas. In the fall, butternut squash adds a nice touch. Beef chuck is great, but other cuts work too. Use brisket for a richer taste, or flank steak for a leaner option. Not into beef? Go for pork shoulder or chicken thighs. Both will cook nicely and soak up those savory flavors. Want to make the stew gluten-free? Use gluten-free broth and check your Worcestershire sauce for gluten. If you need a low-sodium option, choose low-sodium broth and cut back on added salt. This way, you can enjoy the stew without worry. To store leftover stew, let it cool first. Place it in airtight containers. Glass or BPA-free plastic containers work well. Label each container with the date. This way, you keep track of how long it stays fresh. To freeze your stew, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion. Seal tightly to avoid air. For thawing, move the stew to the fridge overnight. Reheat in a pot or microwave until hot. Stir occasionally for even heating. In the fridge, beef stew lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Check for spoilage signs like off-smells or mold. If it looks strange or smells bad, don't eat it. Always trust your senses! Beef typically takes about 8 hours on low or 4 hours on high to become tender. The slow cooking allows the flavors to blend and the meat to break down. This method is key for a rich and hearty stew. You want the beef to be fork-tender. Yes, you can skip searing the beef. However, searing adds depth of flavor and a nice color. If you choose not to sear, just add the beef directly to the crockpot with the other ingredients. The stew will still taste good, but it may lack some of the rich flavor that comes from the browning. You can use vegetable broth or chicken broth as a substitute. If you want a richer taste, mix water with bouillon cubes. This will give you a similar flavor. Just remember to adjust the salt, as some broths are saltier than others. Yes, you can prepare the night before. Chop the vegetables and beef, and store them in the fridge. This makes morning cooking easier. Just remember to keep everything in airtight containers to stay fresh. - Tips for prepping in advance: - Cut vegetables into even pieces to ensure they cook evenly. - Season the beef ahead of time for better flavor. - Store all ingredients together in your crockpot insert if it fits in the fridge. This makes for a quick setup in the morning. You now have a complete guide to making a delicious beef stew. You learned about the key ingredients, step-by-step cooking methods, and ways to enhance flavor. We talked about variations and how to store leftovers too. With these tips, your stew can be a warm, hearty meal every time. Enjoy trying new ingredients and techniques. Your kitchen will be the best place for comfort food! Happy cooking!

Tender Crockpot Beef Stew

Warm up with this tender crockpot beef stew, the ultimate hearty beef stew recipe perfect for busy weeknights! This easy crockpot recipe combines seared beef, hearty vegetables, and savory broth for a meal that cooks itself. Enjoy fork-tender beef stew in just 8 hours on low or 4 on high. Don't forget to save and share this delicious slow cooker beef stew idea for your next family gathering! #CrockpotBeefStew #HeartyStewRecipe #EasyCrockpotRecipes #SlowCookerBeefStew
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Ingredients
  

2 pounds beef chuck, cut into 1-inch cubes

4 medium carrots, sliced into rounds

3 large potatoes, peeled and cut into 1-inch cubes

1 large onion, finely diced

3 cloves garlic, minced

4 cups beef broth (preferably low-sodium)

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

1 bay leaf

Instructions
 

Begin by heating the olive oil in a large skillet over medium-high heat.

    While the oil heats, generously season the beef cubes with salt and freshly ground black pepper. When the oil is shimmering, add the beef in batches to the skillet. Sear each batch until beautifully browned on all sides, approximately 5 minutes. Remove the browned beef and set it aside on a plate.

      In the same skillet, add the diced onion and minced garlic. Sauté for about 3 minutes until the onion is soft and translucent, ensuring the garlic does not burn. Remove from heat.

        In your crockpot, combine the seared beef, sautéed onion and garlic, sliced carrots, cubed potatoes, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried parsley, and the bay leaf. Stir all ingredients together until well mixed.

          Cover the crockpot and cook on the low setting for 8 hours or on high for 4 hours, until the beef is fork-tender and the vegetables are cooked through.

            About 30 minutes before serving, remove the bay leaf and taste the stew, adjusting with additional salt and pepper as necessary.

              For those who prefer a thicker stew, dissolve 2 tablespoons of cornstarch in 2 tablespoons of cold water in a small bowl, then stir this mixture into the stew. Allow the stew to cook on high for an additional 30 minutes until it thickens to your desired consistency.

                Prep Time, Total Time, Servings: 20 min | 8 hours | 6 servings

                  - Presentation Tips: Ladle the hearty stew into deep bowls and garnish with a sprinkle of freshly chopped parsley for added color and freshness. Serve alongside crusty bread or warm rolls for a comforting and complete meal experience.