Crockpot beef stew perfect for a cold winter night. Tender chunks of beef packed with flavor and cooked with carrots, celery, onions, garlic and potatoes giving it a hearty flavorful bite in every spoonful.
Servings 4
Prep Time 10 minutesmins
Cook Time 3 hourshrs30 minutesmins
Equipment
Crockpot
Skillet
Sharp knife
Ingredients
1.5lbsbeef chuck roastcubed
4cups beef broth
4Yukon gold potatoespeeled & chopped
2 carrotspeeled & sliced
1/2cupcelerysliced
1/2cupwhite onionsliced
3tbspolive oil
2garlic clovesminced
2bay leafs
1tbsptomato paste
1/2tbspdried oregano
1tspWorcestershire sauce
Salt & Pepper
Instructions
Coat beef cubes with flour and season with salt and pepper. Add olive oil to a large skillet and bring to medium to hight heat. Add beef to skillet and saute for 1-2 minutes or until lightly brown. Add to crockpot.
In the same skillet add the onions and garlic and a splash of broth to deglaze the pan.
Add onions and garlic mix to crockpot. Next, add in carrot, celery, potatos, tomato paste, bay leaf, Worcestershire sauce, oregano and bay leafs.
Cook on high heat in crockpot for 3.5-4 hours. Remove bay leafs when ready to serve.