A hearty bowl of Thick and Cozy Crock Pot Beef Stew is the solution you didn’t know you needed. The aroma of simmering beef mingling with fresh herbs and vegetables wafts through your home, making it feel like a warm hug on a chilly evening.
Ingredients
Scale:
2 pounds Chuck roast, cut into 1-inch pieces
1 teaspoon Salt
1 teaspoon Black pepper
2 tablespoons Olive oil
4 cups Beef broth
2 cups Carrots, sliced
2 cups Potatoes, diced
1 medium Onion, chopped
3 cloves Garlic, minced
1 teaspoon Thyme
1 teaspoon Rosemary
2 Bay leaves
1 cup Frozen peas
2 tablespoons Worcestershire sauce
2 tablespoons Cornstarch (optional for thickening)
Instructions
Season the beef pieces with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat.
Brown the beef in batches, about 5-7 minutes until golden brown. This step develops a deep flavor, so don’t rush it. Transfer the beef to the crock pot.
In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes until fragrant and translucent. Add them to the crock pot.
Pour in the beef broth, ensuring all ingredients are submerged. Add the carrots, potatoes, thyme, rosemary, bay leaves, and Worcestershire sauce. Stir gently.
Cover the crock pot and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender.
About 30 minutes before serving, add the frozen peas. If you prefer a thicker stew, mix cornstarch with a little water and stir it into the stew.
Remove the bay leaves before serving. Taste and adjust seasoning if necessary.
