Crockpot Beef Stew Recipe

Crockpot beef stew

Ingredients:

• 2 tablespoons olive oil divided
• 2 pounds boneless stewing beef cubes or chuck
• 1/2 medium onion chopped
• 6 cloves garlic minced
• 1 pound Yukon Gold potatoes peeled & diced (fairly large bite-size pieces)
• 4 large carrots peeled & cut into fairly large bite-size pieces
• 3 sticks celery chopped
• 3 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• Pepper to taste
• 3 bay leaves
• 2 tablespoons cornstarch optional

Instructions:

1. Add 1 tablespoon of the olive oil to a skillet and sear half the beef cubes (brown them on all sides) over medium-high heat. Transfer to a plate and then add the remaining oil to the skillet and brown the second batch. Once all the beef is seared, transfer it (and any juices on the plate) to your slow cooker.
2. Add the onion to the skillet and cook for 3-4 minutes, then stir in the garlic and cook for 30 seconds. Transfer the skillet contents to the Crockpot.
3. Add the remaining ingredients (except for the bay leaves and cornstarch) to your slow cooker. Stir/toss well.
4. Gently add the bay leaves in. Cook on low for 10 hours or until the beef is tender.
5. Optional: to give the stew a thicker consistency, mix the cornstarch with 2 tablespoons of cold water, stir it into the stew, and then cook until it’s thickened up a bit (give it 10 minutes or so).