Description
Crockpot Beef Potato Carrot Stew Recipe is a hearty, slow-cooked meal with tender beef chuck, russet potatoes, carrots, onion, garlic, and a savory beef broth seasoned with tomato paste, thyme, and Worcestershire sauce.
Ingredients
For the Beef Stew
- 2 pounds Beef Chuck Roast cut into chunks
- 4 medium Russet Potatoes diced
- 3 medium Carrots sliced into thick rounds
- 1 medium Yellow Onion chopped
- 3 cloves Garlic Cloves minced
For the Broth and Seasoning
- 4 cups Beef Broth
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 2 leaves Bay Leaves
- 3 sprigs Fresh Thyme
- 1 teaspoon Salt to taste
- 1 teaspoon Black Pepper to taste
Instructions
Preparation
- Trim beef chuck, remove excess fat and cut into 1½-inch chunks. Rinse under cold water and pat dry thoroughly.
- Chop potatoes and carrots; dice russets into 1-inch pieces and slice carrots into thick rounds.
Cooking
- Layer chopped onions, garlic, beef, potatoes, and carrots in the crockpot.
- Whisk beef broth, tomato paste, Worcestershire sauce, thyme, bay leaves, and seasonings together, then pour over ingredients until just covered.
- Set the Crockpot to low heat for 8 hours (or high for 4 hours) until beef is tender.
- In the last 30 minutes, whisk cornstarch with cold water and stir into stew to thicken if desired.
- Remove bay leaves and thyme sprigs, then serve warm, garnished with fresh parsley.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Main Dish
- Method: Crock Pot
- Cuisine: Homemade