Hearty Winter Crockpot Beef Stew: A Slow-Cooked Hug (Print Version)

Warm Winter Crockpot Meals bring comfort! Discover my easy, slow-cooked beef stew recipe, perfect for chilly evenings. A delicious, fuss-free family dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Meat, Dairy-Free (if no sour cream)

# Ingredients:

→ Hearty Base

01 - 2 lbs beef stew meat, cut into 1.5-inch cubes
02 - 1 tbsp olive oil
03 - 4 cups beef broth (low-sodium preferred)

→ Flavor Foundation

04 - 1 large yellow onion, chopped
05 - 4-5 cloves garlic, minced
06 - 2 tbsp tomato paste
07 - 1 tbsp Worcestershire sauce
08 - 1 tsp dried thyme
09 - 1 tsp dried rosemary
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Veggies & Thickeners

12 - 3 large carrots, peeled and cut into 1-inch pieces
13 - 2 lbs potatoes (Russet or Yukon Gold), peeled and cubed into 1.5-inch pieces
14 - 1 tbsp cornstarch
15 - 2 tbsp cold water

→ Finishing Touches

16 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, first up, pat that beef stew meat dry with paper towels. This is crucial, honestly! Heat a little oil in a large skillet over medium-high heat. Once it’s shimmering, sear the beef in batches until it's beautifully browned on all sides. Don’t overcrowd the pan, or it'll steam instead of sear, and we want that deep, caramelized flavor for our Warm Winter Crockpot Meals. This step adds so much richness, I didn't expect it to make such a difference when I first started making this.
02 - Next, toss the seared beef into your slow cooker. Add the chopped onion, minced garlic, carrots, and potatoes right on top. Pour in the beef broth, Worcestershire sauce, and tomato paste. Sprinkle in the dried thyme and rosemary, and don't forget that bay leaf! Give it a gentle stir to combine everything, making sure the ingredients are mostly submerged. This is where all those incredible aromas start to mingle, making your kitchen smell amazing, even hours before dinner.
03 - Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, I always go for the low and slow method if I have the time; the beef just gets so incredibly tender it practically melts. Resist the urge to peek too often! Every time you lift that lid, you lose heat and cooking time. I've been guilty of this, extending my cook time by an hour sometimes, oops. Just let it do its thing!
04 - Once the cooking time is up and the beef is fork-tender, carefully remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water to make a slurry. Pour this into the slow cooker, stirring it gently until the stew begins to thicken. It won't be super thick like gravy, but it should coat a spoon nicely. This is where I always taste it and add salt and pepper; sometimes it needs a little more oomph!
05 - Let the stew sit, uncovered, for about 10-15 minutes after thickening. This little rest allows the flavors to meld even further and the sauce to thicken just a bit more. I usually use this time to chop some fresh parsley or set the table. It’s a small step, but it makes a difference, kind of like letting a steak rest after cooking.
06 - Finally, ladle your steaming, rich beef stew into bowls. Garnish generously with fresh chopped parsley. The vibrant green against the deep brown of the stew looks so inviting, and that fresh herb just brightens every bite. This is the moment you've been waiting for, the reward for all that patience! It should smell incredible, taste even better, and feel like a warm hug in a bowl.

# Notes:

01 - Always sear your beef first, even if you’re tempted to skip it. It adds so much flavor and color to the stew, I learned this the hard way after trying to cut corners once!
02 - This stew keeps beautifully in the fridge for 3-4 days. I often make a double batch on Sunday, and it’s a lifesaver for busy weeknights.
03 - If you don't have potatoes, you can totally use sweet potatoes or even parsnips for a different twist. I tried sweet potatoes once, and it was surprisingly delicious, a bit sweeter!
04 - A dollop of sour cream or a sprinkle of shredded cheddar cheese right before serving really elevates the creaminess and adds a lovely tang.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large skillet
03 - knife
04 - cutting board
05 - whisk
06 - small bowl

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 20-30g
Total Carbohydrate: 30-40g
Protein: 40-50g

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