Description

A comforting and hearty beef stew featuring tender beef, aromatic vegetables, and a rich, savory broth, all slow-cooked to perfection in your crockpot.

Ingredients

3 tablespoons olive oil, divided
2½ pounds beef stew meat, cut into 1¼-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons smoked paprika
2 medium yellow onions, diced
1 fennel bulb, diced
4 carrots, peeled and cut into ¼-inch cubes
1 pound baby Yukon gold potatoes, halved or quartered
4–6 cloves garlic, minced
4 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves

1½ tablespoons cornstarch

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the beef cubes with salt, pepper, and smoked paprika.
Brown the beef in batches, adding more oil as needed, until all sides are seared.
Transfer the browned beef to the crockpot.
In the same skillet, add the remaining 2 tablespoons of olive oil.
Sauté the onions, fennel, carrots, and garlic until softened, about 5 minutes.
Add the tomato paste and cook for an additional 2 minutes.
Transfer the vegetable mixture to the crockpot with the beef.
Pour in the beef broth and Worcestershire sauce.
Add the bay leaves.
Cover and cook on low for 7–8 hours or until the beef is tender.
Before serving, remove the bay leaves.
In a small bowl, mix the cornstarch with a bit of water to create a slurry.
Stir the slurry into the stew to thicken the broth.

Serve hot and enjoy!

Notes

For added depth of flavor, consider browning the beef in batches to ensure a good sear.

If you prefer a thicker stew, you can add more cornstarch slurry until the desired consistency is achieved

This stew pairs wonderfully with crusty bread or over mashed potatoes.

Prep Time: 20 minutes
Cook Time: 7–8 hours on low
Category: Main Course
Method: Slow Cooker
Cuisine: American

Keywords: beef stew, crockpot beef stew, slow cooker stew, hearty stew, comfort food